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Panini all’olio

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Adjust Servings:
200 gr flour 00
150 gr spelt flour
150 gr rice flour
400 ml water
70 ml olive oil
10 gr fresh yeast
10 gr sugar
10 gr salt

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Panini all’olio


Golden and Soft

  • Serves 30
  • Medium




Golden and soft, these Panini all’olio will be your best allies for aperitifs with friend and delicious breakfast!

I love eating my soft Panini all’olio with Squacquerone cheese, prosciutto crudo and  a glass of Aperol Spritz.

….. or during my slow breakfast with butter, raspberry  jam ….. and cappuccino!


They stay soft for about three days if you keep them in a paper bag.

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Combine all powders (flours, salt, sugar) in a stand mixer, equipped with a hook.
Dissolve the yeast in a drop of water.
Combine all the liquids with the powders, including the melted yeast.
Work the dough for a few minutes until it is well combined.
Let the dough rise at room temperature for about two hours, or until it has double. Covered the dough with film.
Line a tray with baking paper. Preheat the oven to 50 degrees.
Pour the leavened dough on a floured surface and divide into pieces of 50 g each.
Make small balls with each piece and place them well separated on the tray .
Let them double in the oven.
When they are ready, brush your "PANINI " with olive oil.
Raise the oven temperature to 200 degrees. Cook your panini fro 20 minutes.


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