Authentic Pan di Ramerino Recipe Tuscany, Italy

Make a well in the flour and put in the center the yeast dissolved in lukewarm water. Add enough water to obtain a firm dough and knead it well. Sprinkle with flour, put it in a wide bowl, cover with a clean dishcloth, and let it rest and rise for about an hour in a warm place.

In the meantime, put the oil, one rosemary twig and the raisins (do not soak them before) in a pan, warm the mixture up, then let it cool down.

After the first phase of leavening, knead the dough thoroughly again. Throw away the rosemary twig and add the oil and the raisins to the dough, together with a pinch of salt, the sugar, and some chopped fresh rosemary needles.

Knead again and cut into separate little loaves, which will have to rest for another hour.

Make four crossed cuts on every loaf, brush with some oil (using a rosemary twig as a brush) and bake in a hot oven (200°C) till a deep golden brown.

Serve cold.