Since it means "bread of the home" there are probably more variations
of the recipe than you would want. I googled it, but didn't find any
I really liked. I did, however, come across this one for "pane
casereccio" - Italian for "homemade bread".
It's the recipe for Jim Lahey's bread baked in a dutch oven. This is
my favourite method for making crusty, bread with lots of holes and
fantastic taste because it ferments for 12 to 18 hours. There's very
little work involved and little skill required and no kneading. The
site is:
<http://memoriediangelina.com/2012/01/08/pane-casereccio-homemade-bread/>.
It is worth looking at the video on YouTube to see how easy it is to
make: <https://www.youtube.com/watch?v=13Ah9ES2yTU>
Jim's book, _My Bread_, is excellent. The recipe for the bread, by weight is
flour 400 grams
water 300 grams
Instant yeast 1 gram
salt 8 grams
Cheers,
Dave