Panini with Sardinian Artichoke Bruschetta
500g Italian "0" flour
15g dry yeast starter with wheatgerm
150g soya milk
25g Bavarian butter
flour for sprinkling
for the filling:
Valbona Sardinian Artichoke Bruschetta Time
1 - Mix all the ingredients in a planetary mixer except for the salt and a little water to be added when the dough is half done. Add the salt and the remaining water and mix until the dough is elastic and smooth, and the sides of the bowl are thoroughly clean.
2 - At this point, work the dough by hand on a pastry board and shape it into a ball. Put it in a bowl and brush it with melted butter, cover with plastic wrap and leave it to rise until double in size. When the dough is double in size, flour a worktop, take the dough and divide it into 12 pieces of about 70g.
3 - Form the dough into small rolls or balls, flatten them and put them, well apart, on a baking tray lined with baking paper, and then cover them with plastic wrap and leave to rise until double in size. When well risen, press them gently, sprinkle with flour and bake in a pre-heated oven at 190°C for about 25-30 minutes depending on the size. When the surface is lightly golden brown and they feel light, they are ready. Let them stand and cool on a cooling rack.
4 – I filled them with Valbona Sardinian Artichoke Bruschetta Time, which, with the raw ham and Tomino cheese enhanced this perfect soft roll for an evening spent watching TV or in the garden having a beer with friends.