Name: Pane matzamurru
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions (Warm dressed bread.)
Cuisine: Italian
Ingredients: 400 g Stale civraxiu bread (durum semolina and sourdough loaf, cut into 1 cm slices); 500 g Tomato passata; 100 g Onion (peeled, finely chopped); 5 g Garlic (peeled, finely chopped); 30 ml Extra virgin olive oil; 18 g Salt (Sauce: 3 g, fine salt. Bread dipping bath: 15 g, coarse salt; mostly discarded with the water.); 60 g Pecorino (grated); 10 g Basil leaves (torn); 3,000 ml Water (working bath; discard after dipping the bread)

Test one piece before dipping the whole batch: the bread should soften without falling apart. Drain well so the tomato sauce coats the surface rather than becoming watery.

Make ahead Prepare the sauce ahead if useful, then reheat it thoroughly. Dip and dress the bread only when ready to serve.

By Italia Magnifica · Updated October 2026

Prep: 20 min
Cook: 25 min
Yield: 4 portions (Warm dressed bread.)
Difficulty: Easy

Pane matzamurru

Prep 20 min · Cook 25 min · Yield 4 portions (Warm dressed bread.) · Difficulty Easy

Ingredients

Skip to the method

4 portions (Warm dressed bread.)

Bread

400 g14 oz
Stale civraxiu breaddurum semolina and sourdough loaf, cut into 1 cm slicesdurum semolina and sourdough loaf, cut into ½ in slices

Sauce

500 g1 lb
Tomato passata
100 g3½ oz
Onionpeeled, finely choppedpeeled, finely chopped
5 g5 g
Garlicpeeled, finely choppedpeeled, finely chopped
30 ml2 tbsp
Extra virgin olive oil
18 g1 tbsp
SaltSauce: 3 g, fine salt. Bread dipping bath: 15 g, coarse salt; mostly discarded with the water.Sauce: 3 g, fine salt. Bread dipping bath: ½ oz, coarse salt; mostly discarded with the water.
10 g¼ oz
Basil leavestorntorn

To finish

60 g2 oz
Pecorinogratedgrated

Bread dipping bath

3,000 ml12⅔ cups
Waterworking bath; discard after dipping the breadworking bath; discard after dipping the bread

Equipment

Wide saucepan
Pot of at least 4 liters
Slotted spoon
Bread knife
Warm serving bowls

Method

Heat the oil in a wide saucepan and soften the chopped onion and garlic gently for about 5 minutes, without browning. Add the passata, sauce salt and basil. Simmer for about 15 minutes, keeping the sauce fluid enough to coat the bread.Heat the oil in a wide saucepan and soften the chopped onion and garlic gently for about 5 minutes, without browning. Add the passata, sauce salt and basil. Simmer for about 15 minutes, keeping the sauce fluid enough to coat the bread.
Meanwhile bring the dipping water to the boil in a pot of at least 4 liters and add the coarse salt. Cut the stale bread into slices about 1 cm thick, then into pieces that can be lifted without breaking.Meanwhile bring the dipping water to the boil in a pot of at least 17 cups and add the coarse salt. Cut the stale bread into slices about ½ in thick, then into pieces that can be lifted without breaking.
Dip a test piece in the simmering water for about 5–20 seconds, just until softened but still intact. Lift with a slotted spoon and drain well. Continue in small batches, shortening or extending the dip to suit how dry the bread is. Do not leave it soaking until it collapses.Dip a test piece in the simmering water for about 5–20 seconds, just until softened but still intact. Lift with a slotted spoon and drain well. Continue in small batches, shortening or extending the dip to suit how dry the bread is. Do not leave it soaking until it collapses.
Arrange the drained bread in warm bowls and spoon the hot tomato sauce over it. Add the grated pecorino, turn the pieces gently once and serve immediately. Discard the dipping water.Arrange the drained bread in warm bowls and spoon the hot tomato sauce over it. Add the grated pecorino, turn the pieces gently once and serve immediately. Discard the dipping water.