Chock full of nuts and dried fruits, Pan di Saba is a rich, festive sweet bread. Saba is one of the oldest sweeteners of the Mediterranean area, so this recipe has quite ancient origins. It’s one of those classic creations that can be reinterpreted and adapted according to what leftovers of last night’s party you have on hand.
Ingredients
- Castelvetrano flour, 500g / 1 ⅓ cups
- Extra Virgin Olive Oil, 500g / 2 ¼ cups
- Water, 250ml / 1 cup
- Saba, 170ml / 2/3 cup, divided
- Zibibbo raisins, 150g / ¾ cup
- Brewer’s fresh yeast, 25g / 1 Tbsp
- Alta Langa hazelnuts, 50g / ¾ cup, chopped
- Peeled Noto almonds, 15, to decorate
Preparation
- Soften the raisins in 50 ml of Saba overnight.
- Dissolve the yeast in a little lukewarm water, then prepare the dough mixing all the ingredients together in one bowl.
- Leave it to rise for a minimum of 2 hours, then form the bread in the shape of a loaf and decorate with the almonds.
- Bake in a pre-heated oven (180°C – 360°F) for about 30 minutes.