bread baking sardinian

Sardinian Potato Bread (Moddizzosu)

A rustic, soft-crumbed bread from southern Sardinia made with semolina, potato, and natural leavening. Perfect for soaking up soups and sauces.

vegan nut free dairy free
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Prep 45 min
Cook 40 min
Total 1h 25m
Servings 12
Difficulty Advanced

Ingredients

Dough

Leavening

Instructions

  1. Prepare the potatoes. Boil the potato whole until tender. Peel while warm and mash thoroughly so there are no lumps. Let it cool slightly.

    Tip: The starch from the warm potato helps feed the yeast and keeps the crumb incredibly soft for days.

  2. Mix the dough. In a large bowl, dissolve the yeast in the warm water. Add the mashed potato and mix well. Gradually add the semolina flour and salt.

  3. Knead. Turn the dough onto a floured surface. Knead vigorously for at least 10 minutes. The simple sugars in the potato make this dough sticky—resist adding too much extra flour. Use wet hands if needed.

  4. First Rise. Place in an oiled bowl, cover, and let rise in a warm place for 2-3 hours until doubled in size.

  5. Shape. Gently deflate the dough. Divide into two round loaves or keep as one large loaf. dust heavily with semolina flour.

  6. Second Rise. Place on a baking sheet lined with parchment. Cover with a cloth and let rise for another 45-60 minutes.

  7. Bake. Preheat oven to 425°F (220°C). bake for 35-40 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.

Storage & Meal Prep

Moddizzosu keeps well for 3-4 days wrapped in a cloth at room temperature. The potato content keeps it moist longer than regular bread. Freezes well for up to 2 months—slice before freezing for easy portioning.

Variations

  • Quick Moddizzosu with Yeast: Replace the sourdough starter with 2 tsp instant yeast for a faster version (skip the overnight rise). The flavor will be less complex but the texture remains soft.
  • Moddizzosu with Herbs: Fold in 2 tbsp chopped rosemary or dried oregano for a fragrant herb bread variation.
  • Moddizzosu Rolls: Divide the dough into 12 rolls instead of a loaf. Reduce baking time to 20-25 minutes.

FAQ

What is moddizzosu?

Moddizzosu is a traditional Sardinian bread from the Campidano region made with semolina flour, mashed potatoes, and sourdough starter. The potato makes it exceptionally soft and moist, with a tender crumb that's perfect for soaking up soups and sauces.

Why add potato to bread?

Mashed potato adds moisture, tenderness, and extends shelf life. The starch creates a softer crumb and the bread stays fresh longer than regular sourdough. It also lowers the overall gluten density.

What is Sardinian bread culture?

Sardinia has one of the richest bread traditions in the Mediterranean, with over 300 distinct bread types. Bread-making is considered an art form, and different breads are associated with specific occasions, seasons, and regions.

Nutrition Facts

12 Servings

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Vegetables
Potato (Yellow)
213 g
Grains & Bread
Semolina Flour
585 g
Herbs & Spices
Salt
12 g
Baking
Active Dry Yeast
6 g
Liquids
Vegetable Broth
360 g

Per Serving

308kcalCalories
11gProtein
63gCarbs
1gFat
4gFiber
Sodium
130mg6% DV
Potassium
241mg5% DV
Calcium
17mg1% DV
Iron
3.7mg21% DV
Magnesium
44mg10% DV
Vitamin C
3.5mg4% DV
Vitamin A
45µg5% DV
Vitamin K
0.3µg0% DV
Folate
101µg25% DV
Semolina Flour
Potato (Yellow)
Vegetable Broth
Active Dry Yeast
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Moddizzosu (also known as Pane Tundu in some dialects) differs from the famous thin Pane Carasau. It is a soft, high-hydration bread that stays moist for days, thanks to the addition of potatoes to the dough.

The name likely comes from modditzi, the mastic tree, whose leaves were used to wrap the dough or flavor the oven, or possibly from the Sardinian word for “soft” (modde). It represents the daily sustenance of the agricultural inland, different from the shepherd’s dry bread.