Panini All’ Olio
Ingredients
- 400g/1lb/4 cups unbleached strong white bread flour
- 10 ml/2 tsp salt
- 15g/1/2 oz fresh yeast
- 60ml/4 tbsp extra virgin olive oil, plus extra for brushing
Preparation
Lightly oil three baking sheets
Sift the flour and salt together in a large bowl and make a well in the centre measure 200ml/8fl oz/1 cup lukewarm water
Cream the yeast with half the water, then stir in the remainder
Add to the well with the oil and mix to a dough
Turn the dough out on to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic
Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rise in a warm place for about 1 hour, or until nearly doubled in bulk
Turn the dough on a lightly floured surface and knock back (punch down)
Divide into 12 equal pieces and shape into rolls
To make twists, rolls each piece of dough into strip 30cm/12in long and 4cm/1 1/2 wide
Twist
Each strip into a loose spiral and join the ends together to make a circle place on the baking sheets, spaced well apart
Brush lightly with olive oil, cover with lightly oiled clear film and leave to rise in a warm place for 20-30 minutes
To make fingers, flatten each of the dough into an oval and roll to about 23cm/9in long, roll up from the wider end
Gently stretch the dough roll to 20-23cm/8-9in long, cut in half
Place on the baking sheets, spaced well apart
Brush the dough with olive oil, cover with lightly oiled clear film #veganfood #veganfood #veganfoodshare #allergies #allergiessuck #allergiesgotmelike #healthandwellnessjourney #healthandfitness #healthandsafety #healthandbeauty #healthcare #healthandme #healthyrecipes #healthandbeauty #healthandnutrition #deliciousandhealthy