Snacks & baking

Monaco bread (pan de Mounegu)

A rustic sourdough-style bread with a dense crumb, baked as a large golden loaf. It goes with everyday Monegasque cooking, especially with fish soup and cheeses.

1 h
4 servings
Advanced
Budget-friendly
🇲🇨 Monaco

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Ingredients

Spices & seasoning

A little flour for the work surface

Optional extras

1 tsp Fennel seeds

Nutrition facts

466 kcal per serving

Protein: 17.2 g
Carbohydrates: 84.8 g
of which sugars: 1.9 g
Fat: 4.7 g
Fiber: 4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large bowl, dissolve the yeast in the lukewarm water, then add the flour and mix into a rough dough.
Let it rest for 15 minutes so the flour hydrates, then add the salt and olive oil.
Knead by hand for 10 minutes until smooth, supple and no longer sticky.
Place the ball in a floured bowl, cover and let it rise for 1 hour 30 at room temperature, until doubled in size.
Gently deflate it, shape into a round loaf and place on a floured tray. Let it rise another 45 minutes.
Preheat the oven to 240 °C with a tray or a casserole dish inside. Make a few cross-shaped cuts on top.
Bake for 10 minutes at 240 °C, then lower to 200 °C and continue for 30 minutes, until the crust is deep golden and the bread sounds hollow when tapped.
Let it cool on a rack before slicing.