Panini all’olio

Name: Panini all’olio
Cook time: 20 min
Yield: 30 Servings
Ingredients: : 200 gr; : 150 gr; : 150 gr; : 400 ml; : 70 ml; : 10 gr; : 10 gr; : 10 gr

Cuisine:

Italian

Golden and Soft

Serves 30
Medium

Ingredients

200 gr
150 gr
150 gr
400 ml
70 ml
10 gr
10 gr
10 gr

Directions

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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Steps

Done

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.