What is Pancarré?


Table of Contents

What is the history of Pancarré bread?

Ingredients in Pancarré bread

Pancarré bread Nutritional Information:

How to make Pancarré bread:

Pancarré is a type of Italian bread that is made with a simple dough made from flour, water, yeast, and salt. Since it is most often made into a square or rectangle shape in the oven, the Italian word for "square bread," "Pancarré," is a fitting moniker.

In Italy, pancarré bread is a staple that can be found in many different contexts, from soup and sandwich accompaniments to dessert. It has a crunchy shell and a chewy, tender interior for which it is famous.

Pancarré can be eaten on its own or with a variety of toppings, including herbs, spices, seeds, and olive oil. It's a mainstay in many Italian kitchens because of its adaptability and versatility.

What is the history of Pancarré bread?

Pancarré bread has deep roots in Italian bread-making tradition. For thousands of years, different kinds of bread have been loved by people of all ages in Italy. Pancarré is an old bread with a simple recipe and a long history. The ancient Romans were well-known for their superior bread-making skills, thus it's possible that they preferred breads comparable to Pancarré.

Italian bread has developed over time, with the advent of specialty loaves like Pancarré. These days, people of all ages in Italy love eating Pancarré. Bread is a common home essential, serving as the foundation for scrumptious sandwiches and the perfect complement to savoury soups and stews. Pancarré has changed over time, but it is still a traditional bread that is adored and cherished in Italy and beyond.

Ingredients in Pancarré bread

Italian pancarré is baked from a basic flour, water, and salt dough. Pancarré bread has these components:

Small amounts of yeast or other ingredients may also be added to the dough in order to help it rise and create a light and airy feel in pancarré bread. After the dough has rested, it is formed into a long rectangular loaf and baked until it is a deep golden colour and has a crusty exterior. When presented at the table or used as a sandwich bread, pancarré bread is a common choice.

Pancarré bread Nutritional Information:

The ingredients and method used to make pancarré bread determine its nutritional value. However, as it is only produced with flour and water and no added lipids, it is likely to be rich in carbohydrates and low in fat. It depends on the type of flour used and the other ingredients added as to whether or not it contains any protein at all. The majority of pancarré breads do not include a sizable amount of any critical nutrients, including fibre or vitamins and minerals.

Depending on the size of the slice and the specific recipe, a slice of pancarré bread baked using all-purpose flour may have anywhere from 80 to 100 calories. There's a chance it has trace amounts of nutrients including B vitamins, iron, and minerals, too. Pancarré bread, like any other meal, should be eaten in moderation as part of a healthy diet.

How to make Pancarré bread:

The following is a straightforward pancarré bread recipe that you may try at home.



  1. The flour and salt should be mixed together in a big bowl. Yeast should be included in the dry ingredients.
  2. A soft dough should form after adding the water slowly to the dry ingredients and being mixed. Add more water if the dough is too dry to work with. A little extra flour may be needed if the mixture is too sticky.
  3. It takes around 5-10 minutes of kneading for the dough to become smooth and elastic.
  4. Allow the dough to rise in a warm, draft-free place for about an hour, or until it has doubled in size.
  5. Turn the oven temperature up to 425 degrees Fahrenheit (220 degrees Celsius). Put parchment paper on a baking pan.
  6. Roll the dough into a long, rectangular form on a lightly floured board.
  7. To bake the dough until it is golden and crusty, place it on the prepared baking sheet and bake for around 15 to 20 minutes.
  8. Warm the pancarré bread and serve it with your preferred toppings or spreads. Enjoy!
Shane Jones

Hey there! I'm Shane, the face and hands behind BakeSomeBread. My journey into the world of bread and pastries started over 10 years ago, and what began as a simple hobby quickly turned into an all-consuming passion. While I might not have formal qualifications or fancy titles, I've spent countless hours perfecting my recipes, experimenting with flavors, and, yes, learning from a few (or maybe more than a few) baking blunders along the way.

I've never been featured in glossy magazines, and I don't have any teaching stints to boast about, but what I do have is genuine love for baking and a drive to share that with all of you. Every recipe you find here is a result of my personal adventures in the kitchen—tried, tested, and baked with love.

Trust is a big deal for me. So, while I'm always up for a bit of baking fun, I'm serious when it comes to authenticity. Every bit of advice and every recipe on this site comes straight from my own experience. And hey, if I can help even one of you find joy in baking, then all those flour-covered days and nights have been worth it! Happy baking, folks! Oh, and come and say hi on Social Media too!