Panmarino (Tuscan Rosemary and Raisin Bread)

Panmarino is a Tuscan bread, infused with rosemary and olive oil and studded with raisins. 

Tuscan bakeries, il forno, usually sell it either made with sourdough or with strong, Italian Type 2, white bread flour. 

This recipe allows you to make panmarino using easily available, regular strong white bread flour. 

I'm including two sets of ingredients. The first is for a small sized-loaf and the second for a much larger loaf. It's best eaten fresh (although it will freeze), so you can make the size to best suit. 

NOTE: I'd suggest you made it as is recommended for the first run through. Like me, you might start to wonder how you might vary the recipe?  You could substitute olives for raisins? Add Parmesan? It's a very versatile bread. Try it with charcuterie, pâte or cheeses. After all, it's soft, light and moreish. 


1. for a SMALL loaf

375 gms strong white bread flour

135 mls water

45 mls virgin olive oil

1 tablespoon dried milk powder

10 mls  fresh rosemary, chopped

1 teaspoon sea salt

1 egg

2 teaspoons light brown sugar

1 teaspoon instant active yeast

75 gms raisins


2, for a LARGE loaf

675 gms strong white bread flour 

200 mls water

60 mls virgin olive oil

2 tablespoon dried milk powder

15 mls  fresh rosemary, chopped

1.5 teaspoon sea salt

2 egg

2 teaspoons light brown sugar

1 teaspoon instant active yeast

150 gms raisins



If you're using a bread machine, place the flour into the pan - adding the water and stir. Then add the other ingredients. Keep the salt away from the yeast. Basic Raisin Dough programme. Add the raisins when the machine 'bleeps' or towards the end of the kneading stage.

If you're mixing by hand, stir the salt, sugar and flour together and then add the water, milk, oil, egg, rosemary and the yeast until you have a sticky dough. Add the raisins and work them through the dough until they are evenly distributed. Knead until smooth. (remember, you'll find a useful video on how to knead bread in the resources section on the left hand side of this page). Place in an oiled bowl and leave in a warm place for at least an hour - or until it has doubled in size. 

Place the dough on a floured board (I use rice flour), knock back and fold gently for a minute, stretching and folding in thirds towards you. This will help to build up tension in the loaf. There's a video about creating tension in the 'Useful Web and YouTube Links' on the left hand side of this page. 

Form into a boule, bringing it towards you across the worktop to help create further tension Repeat this two or three times. 


Place in a well-floured banneton and leave for one hour until doubled in size

Preheat the oven to 200 degrees C 

Turn the banneton over onto a baking tray lined with parchment, dust lightly and slash the dough appropriately. Alternatively, heat up a pizza stone and place the dough on a piece of parchment on the hot pizza stone using a baker's peel or similar. 

Spray lightly with water and bake for 30 minutes on a low rack in the oven. 

Remove from the oven and allow to cool on a rack. 

Happy baking......


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