Altamura Bread Recipe: Authentic Italian Baking Guide

Altamura bread, hailing from the Puglia region in southern Italy, is a rustic artisan bread known for its distinct golden crust, chewy crumb, and rich, nutty flavor. Made primarily with durum wheat semolina flour, this bread has been a staple in Italian baking for centuries.

Its unique texture and taste come from the use of high-quality semolina and a long fermentation process that develops deep flavor and an airy interior. If you’re a bread enthusiast or simply love exploring traditional recipes, this Altamura bread recipe will transport your kitchen straight to Italy.

Whether you’re baking for a family dinner or looking to impress guests with authentic Italian flavors, making Altamura bread at home is a rewarding experience. With just a few simple ingredients and some patience, you’ll create a loaf with a perfect crust and an irresistible aroma.

Plus, it pairs wonderfully with olive oil, cheeses, and all your favorite Italian dishes. Ready to master this iconic bread?

Let’s dive into the recipe!

Why You’ll Love This Recipe

This Altamura bread recipe is a celebration of simplicity and tradition. Using durum wheat semolina flour gives the bread its characteristic texture and flavor, setting it apart from regular wheat breads.

The long fermentation ensures a light, airy crumb and a crust that’s delightfully crisp. You’ll appreciate the authentic Italian taste that can’t be rushed or replicated with shortcuts.

Besides its delicious flavor, this recipe uses minimal ingredients, making it accessible even to beginner bakers. The step-by-step instructions guide you through the fermentation and baking process, ensuring you achieve bakery-quality bread at home.

Plus, baking this bread fills your kitchen with the warm, comforting aroma of fresh-baked goodness—a true sensory delight!

Ingredients

• 500g durum wheat semolina flour (preferably finely ground)
• 350ml lukewarm water
• 10g fresh baker’s yeast (or 3g active dry yeast)
• 10g sea salt
• 1 teaspoon sugar (optional, to help activate yeast)
• Extra semolina flour for dusting

Equipment

• Large mixing bowl
• Dough scraper or spatula
• Kitchen scale for precise measurements
• Clean kitchen towel or plastic wrap
• Proofing basket (banneton) or a bowl lined with a floured tea towel
• Baking stone or heavy baking sheet
• Sharp knife or bread lame for scoring
• Oven with steam function or a tray for water

Instructions

1. Activate the yeast: In a small bowl, dissolve the fresh yeast and sugar in 100ml of lukewarm water. Allow it to sit for 10 minutes until frothy. This step ensures your yeast is active and ready to work.
2. Mix the dough: In a large bowl, combine the semolina flour and sea salt. Slowly pour in the activated yeast mixture along with the remaining 250ml of lukewarm water. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
3. Knead the dough: Transfer the dough onto a lightly floured surface. Knead vigorously for about 10-12 minutes until the dough becomes elastic and smooth. You can also use a stand mixer with a dough hook on medium speed for 8 minutes.
4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 2-3 hours or until it has doubled in size. The slow fermentation develops flavor.
5. Shape the loaf: After the first rise, gently deflate the dough and shape it into a round boule. Dust your proofing basket or bowl with semolina flour and place the dough inside, seam side up. Cover again and let rise for 1-2 hours until puffed.
6. Preheat the oven: Place your baking stone or heavy tray in the oven and preheat to 230°C (450°F). Place a metal tray on the bottom rack for steam generation.
7. Score and bake: Carefully turn the dough from the basket onto a parchment-lined peel or baking sheet. Using a sharp knife or lame, score a deep cross on the top of the dough to allow expansion. Pour a cup of hot water into the tray at the bottom of the oven to create steam, then quickly place the bread on the hot stone.
8. Bake: Bake for 25 minutes with steam, then remove the water tray and reduce the temperature to 200°C (390°F). Bake for another 15-20 minutes until the loaf is a deep golden brown and sounds hollow when tapped.
9. Cool: Transfer the bread to a wire rack and let it cool completely before slicing. This resting time allows the crumb to set properly.

Tips & Variations

“Patience is key when baking Altamura bread. Allowing the dough to ferment slowly develops the complex flavors that make this bread so special.”

• Use semolina flour: This is essential for the authentic texture and flavor. If unavailable, try a mix of semolina and bread flour, but expect a slightly different crumb.
• Cold fermentation: For even deeper flavor, let the dough rise in the refrigerator overnight after the first rise. Bring it to room temperature before shaping.
• Steam in the oven: Creating steam helps develop a crisp crust. If your oven lacks steam functionality, use a spray bottle to mist water or place a pan of boiling water on the bottom rack.
• Flavor additions: Try adding herbs like rosemary or olives for variations, but keep these modest to preserve the traditional character.
• Gluten-free alternative: For those interested in gluten-free bread, check out our Veggie Bread Recipes That Are Easy and Delicious for inspiration.

Nutrition Facts

Note: Nutrition values are approximate and can vary based on ingredient brands and serving size.

Serving Suggestions

Altamura bread is versatile and pairs beautifully with a wide range of dishes. Serve warm slices with a drizzle of extra virgin olive oil and a sprinkle of sea salt for a simple snack.

It also complements hearty soups and stews like our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

For Italian-inspired meals, use this bread to make bruschetta topped with fresh tomatoes, basil, and garlic. Or enjoy it alongside pasta dishes for soaking up rich sauces.

Its robust crust and chewy crumb make it ideal for sandwiches as well.

Looking for a fresh, light meal? Pair your Altamura bread with a crisp salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a balanced and satisfying lunch.

Conclusion

Baking Altamura bread at home is a deeply satisfying experience that connects you to Italian culinary heritage. With its distinctive semolina flour base, chewy texture, and golden crust, this bread stands out as a true artisan delight.

The process requires some patience, but the results are well worth the effort—offering a loaf that’s perfect for sharing or savoring yourself.

Whether you’re a seasoned baker or just starting out, this recipe provides clear, easy-to-follow steps to achieve authentic results. Beyond the bread itself, the aroma and warmth it brings to your home create an inviting atmosphere that makes any meal special.

For more delicious recipes to accompany your bread, be sure to explore our collection including Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Recipes No Tofu: Delicious Plant-Based Meals.

Happy baking and buon appetito!

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