There are quite a few breads (and sweets) that catched my eye while reading Carol Field's The Italian Baker. The one that intrigued me most was panmarino, a white bread loaf flavoured with olive oil and rosemary. I have to admit I never heard of this bread before. This is not so strange; after all talking about Italian breads is like talking about Italian cuisine, there is none. There are many regional cuisine families and a few nation wide dishes. Similarly for bread there are a few widespread breads (focaccia, rosette, pane pugliese) and hundreds of local specialities. Field says this bread is the (re-)creation of a baker from Ferrara (if I'm not mistaken, I don't have the book at hand now), which is quite some distance away from Napoli (where I come from). This possibly explains my ignorance.
I modified the recipe a bit since I find that Field uses much more yeast than I would. I also increased oil and rosemary for a slightly stronger taste. There should be no problem therefore for me to give you the recipe.
450 grams bread flour
4 Tbs EV olive oil
1 Tbs dried rosemary
1 Ts dry yeast
1 1/2 Ts salt
1/2 cup warm water
1/2 cup milk
coarse salt as topping
The yeast went in with water and milk till dissolved and flour, salt and rosemary got mixed together. I added the oil to the yeast mixture and then the flour and kneaded for about 10 minutes. The dough rose for about 2 hours. Then I carefully flattened and shaped it in a round loaf which I left to rise 45 minutes, slashed it with a star, or better said, asterisk pattern on top on which I sprinkled the coarse salt and baked it. It baked 10 minutes at 230C and another 20 at 200C. Field says that it should not rise till doubled before you bake it otherwise it will not properly bloom in the oven. I guess my loaf could have done with a bit extra rise. Instead I rushed it a bit, since it was quite late already. Not that I have anything about staying up late. But, when you have a little one waking you up every day at 5 AM, staying up baking till 2 AM loses a bit of its charms :-)). Still no disastrous effect. The bread only bloomed a bit less than it could have.
The taste was really nice, olive oil and rosemary evident but not too strong, the crumb dense and golden (from the oil). I think it is a great bread for meat sandwiches and that's exactly how I used it the next day for a quick lunch.