Introduction – A Taste of Roman Tradition

Originating in Rome, Pala Romana is a rustic Italian flatbread that blends the comforting softness of focaccia with the crisp appeal of pizza. Unlike round, wood-fired Neapolitan pies, Pala Romana is typically baked rectangular in a home oven — making it perfect for everyday baking.

Historically enjoyed as a simple, versatile bread — topped with herbs, olive oil, or paired with antipasti — this loaf offers a delicious slice of Italian baking tradition.

Why You’ll Like This Recipe

Light & airy crumb, crispy crust. The high hydration sourdough delivers a delightfully open, fluffy interior while olive oil & proper bake give the crust the perfect crisp.
Simple, home-oven friendly. No need for wood fire — you just need a baking stone or hot baking tray in a domestic oven.
Flexible topping & serving options. Eat it plain with olive oil and salt, dress it with herbs or toppings, or slice into squares as a sharing bread.
Great for sharing and gatherings. Its rectangular shape makes it ideal for slicing into portions — perfect for family meals or casual get-togethers.

Pala Romana showing airy crumb and soft interior

How To Make Pala Romana

Ingredients (Yields: 1 Pala Romana)

300g bread flour (I used Japanese high gluten flour) - 100%

75g active sourdough starter (100% hydration) - 25%

233g water - 80%

6g sea salt - 2%

15g olive oil

Step-By-Step Method:

Levain:

Feed ratio of 1:1:1, keep at room temperature (28C – 29C) and wait until tripled, around 3 – 4 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.

Mixing the dough:

Dissolve levain and water in a bowl of stand mixer. Add in olive oil, salt and flour. Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough turns smooth, comes together and away from the sides of the bowl. Transfer the dough into a greased bulking dish. Cover and rest for 30 minutes.

Coild Fold (At Room Temperature 27C):

Coild Fold 1 – Fold in the dish. Cover and rest for about 45 - 60 minutes.
Coild Fold 2 – Repeat the same. Cover and rest for about 60 minutes.
Coil Fold 3 – Repeat the same. Cover and rest for about 60 - 90 minutes or until dough rise 50 - 60% in size.

Cold Retard

Cover and let it retard overnight in the fridge (4C) for 12 - 16 hours. This bread was about 15 hours

Shaping: (Next Morning around 9.30 am)

Remove dough from the fridge. Invert it onto a floured counter top.
Flip the dough back (smooth side is facing up) and transfer to a tray dusted with semolina flour.
Stretch it out a bit and let the dough proof for about 2 - 3 hours (28C room temperature) or until the dough puff up.

Baking -

Preheat oven with baking stone at 250C (top and bottom heat) for 30 minutes before baking. I placed the rack on the 2nd position from the bottom.
After about 2 hours of proofing, the dough would have risen and puffed up. Stretch the dough and firmly press your fingers into it to create dimples then transfer it onto a pizza scrapper. Drizzle some olive oil and sprinkle salt on top.
Open the oven door, slide dough on baking stone.
Bake at preheated oven for about 12 minutes or until golden brown.
Once cooked, remove from the oven and let it cool a little and dressing with the toppings you like. You can also let it cool completely and wrap tightly with plastic wrap and store in the refrigerator to use later up to 2 - 3 days.

Tips for a Lighter, Airier Pala Romana

Start with a Healthy Sourdough Starter
Your starter is the engine of your sourdough. For a good rise and open crumb, it should be:
Bubbly and able to triple in 3–5 hours after feeding
Mildly sweet in aroma, not overly sour or acidic
Light and airy when stirred
Tip: If your starter has been refrigerated and not feeding every day, feed it several times before baking to reactivate it fully. Please check out the Sourdough Maintenance "here".
Watch the Temperature
Ambient temperature plays a huge role in fermentation speed and gluten development. It will affect the dough temperature and eventually affect your fermentation time. Warmer ambient ferments faster, while cooler ambient takes longer. The ideal ambient temperature is around 24°C–26°C (75°F–79°F). If your environment is cold, you can use a warm spot like inside the oven with the light on, or a proofing box.
Baking in a Tropical Country:
In a warm kitchen (above 28°C/82°F), fermentation can move very quickly, which may lead to over-proofed dough. To control the temperature:
Use cooler water when mixing your dough.
Bulk ferment in a cooler room if possible, or use an air-conditioned room.
Shorten the bulk fermentation time and watch the dough, not the clock.
You can also place the dough in a cooler box (without ice) to create a slightly cooler and more stable environment.
Tip: Warmer temperatures can create faster fermentation, but be careful — if it’s too warm, you risk over-proofing and weakening the dough.
Nail the Bulk Fermentation
Bulk fermentation is where most of the magic happens for an open crumb.
The dough should rise about 50% to 75% — not double at the end of bulk fermentation.
You should see bubbles forming on the surface and edges.
The dough should feel lighter and slightly jiggly.
In a Warm Kitchen:
In tropical climates, bulk fermentation can finish much faster — sometimes in just 3 to 5 hours (or less), depending on your dough temperature.
Always observe the dough’s behavior rather than sticking strictly to a timeline. It's better to slightly under-proof than over-proof when aiming for an open crumb.
Tip: Stretch and folds (or coil folds) during bulk fermentation help strengthen the dough without deflating it. Typically, 3 to 4 sets spaced 30–45 minutes apart work well, but you may need to adjust depending on how quickly your dough is fermenting.
Build Good Dough Strength
For a beautifully open crumb, the dough needs enough strength to trap the gases formed during fermentation, but not be overworked. Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
Proper gluten development is key. This starts with gentle mixing and continues with lamination and folds during bulk fermentation. Over-handling can knock out the precious gas bubbles you're trying to keep.
Tip: Think “gentle but firm.” Handle the dough carefully at shaping to maintain the gas pockets inside.
High Oven Heat with Steam
This gives the bread better oven spring and crust.

FAQs about Pala Romana Sourdough

Q: What makes Pala Romana different from pizza or focaccia?

A: Pala Romana is a hybrid of sorts — like pizza in shape and topping flexibility, yet closer to focaccia or flatbread in texture: thicker crust than Neapolitan pizza, more airy than dense bread.

Q: Can I bake without a baking stone?

A: Yes — you can use a preheated heavy baking tray. The key is to ensure the base gets enough heat for a crisp crust.

Q: How should I store leftover Pala Romana?

A: Once cooled completely, wrap tightly (plastic wrap or foil) and refrigerate for up to 2–3 days. Reheat in a preheated oven until crust is crisp.

Q: Can I make it with commercial yeast instead of sourdough starter?

A: While the texture and flavor may differ (less depth, less airy crumb), you can adapt — use a standard pizza/focaccia dough recipe adjusted for this shape and hydration.

How To Store

If you're not planning to eat it right away, allow the pizza to cool completely. Then, wrap it tightly with plastic wrap and store it in the refrigerator for up to 2-3 days until you're ready to enjoy it.

When ready to eat, reheat the pizza in a preheated oven until the crust is crisp and the toppings are heated through. Enjoy your delicious Pala Romana pizza!