Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina[1] from the Altamura area of the province of Bari, in the Apulia region.

The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420.

[1] By law, it must be produced according to a range of strict conditions,[1] including using particular varieties of durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick.

One common traditional shape resembles a "hat with a wide brim".

[1] Official production zone consists of the comuni (municipalities) of:[citation needed]