Panini
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g flour, type 550
- 250 g water, lukewarm
- 8 g salt
- 1 teaspoon sugar
- 14 g yeast, fresh
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Dissolve salt, sugar, yeast in the water well and let stand for 5 minutes. Add water and olive oil to the flour and knead the mixture by hand for a good 15 minutes. Cover the dough and let it rest for 2 hours at room temperature.
- Cut pieces of 90-100 g each from the dough. Shape into balls, press firmly with your finger, poke a hole in the middle and form a ring with your hands. Place this on a baking tray lined with baking paper, cover with a cloth and let rise again for 15 minutes. In the meantime, preheat the oven to 250 °.
- Bake the blanks in the lowest rack for 15-20 minutes. Let cool down.
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