BBD #49 – Panini all’olio

Manuela from Cravo e Canela – Uma Cozinha no Brasil is the host of this month’s Bread Baking Day. She invited us to bake Pizze or/and Italian Breads.

Until last Sunday I had no clue what to bake. Pizza Maria perhaps? Something new would be better! In search of a recipe I landed on Adriano’s blog Profumo di Lievito, precisely on Panini all’olio. The recipe takes some time, it’s worth it.

Panini all’olio
makes 6 Panini

Biga
50 g flour
25 g water
1 g fresh yeast

Final dough
210 g flour
30 g semolina flour
4 g fresh yeast
150 g water
20 g olive oil
4 g salt
biga from above

Glaze
olive oil

Biga: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let biga get back to room temperature.

Final dough: Mix yeast and flour. Add water to the biga and dissolve. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed. Cover and let rise for 10 minutes then put in fridge for 4 hours. Take dough from the fridge and let it get back to room temperature for 1 hour.

Divide dough into 6 pieces. Shape each piece into a panini, cover and let rise for about 60 minutes.

Preheat oven and baking tray to 200 C fan.

Brush the panini before baking with olive oil.

Bake them for 10 minutes, open oven door quickly to release steam, reduce oven to 160 C and bake another 10 minutes. Remove panini from oven and let cool on a wire rack.

Preferably enjoy with cheese and ham!

In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.