Pane sfogliato (Puff pull-apart bread )

This is an italian recipe for one of my favourite types of bread: pane sfogliato, meaning puff pull-apart bread. It is prepared with the BIGA method, which makes it very easy to digest and fluffy and light to eat. I used it to prepare some beautiful warm panini for dinner.


Time of preparation

30/40 minutes plus rest (3.5/5 hours) and cooking (30 minutes)



For the Biga:

  • 50 g whole wheat flour
  • 30 g water
  • 2 g fresh yeast


Dough ingredients:

  • 250 g whole wheat flour
  • 125 g water
  • 10 g fresh yeast
  • 1 Tbs extra-virgin olive oil
  • 5 g salt
  • biga
  • 30 g extra-virgin olive oil, to brush


How did I do 


I mixed well all the biga-ingredients and let rise until doubled (it will depend on the temperature and humidity of the room, but with 15/20 degrees C outside, in my kitchen it took about 1 and a half hour)

I combined all the dough-ingredients and kneaded to obtain a smooth dough.

I shaped a 20 cm log, covered and let rise 30 minutes.

I floured the table and rolled the dough in a 20×50 cm rectangle. I brushed with 15 ml olive oil.

I folded the top quarter to the middle,then the other quarter, to the middle, and folded again. I got 4 layers.

I pinched the edges, floured again and rolled a 60×40 cm rectangle.

I brushed with 15 ml  olive oil.

I rolled into a log, starting on the short side.

I placed the same side down.

I made 2 deep cuts (about 1/3-1/2 of the height of the loaf), leaving un-cutted 3 cm to sides and another 3 cm in the middle.

I brushed with oil and let rise until doubled in bulk (another 2 hours).

I baked for 30-35 minutes at 200°C.

I served warm, waiting for a few minutes just to be able to cut it and fill it.


Buon appetito!


Pane sfogliato (Puff pull-apart bread )

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