Everyone likes a panini, right? The lovely crisp outside with the soft warm dough inside and a mouthwatering filling to boot. But have you ever thought about making your panini dough from scratch? It’s really very easy to do and the results are great. It’s a lovely rainy morning project to do with the kids and leaves you with a tasty lunch to look forward to – once you’ve cleaned up the kitchen…
2 cups strong white bread flour
1 cup plain wholemeal flour
1 tsp dried easy cook yeast
1-1/4 cups warm water
1/4 cup olive oil
2 tsp salt
Combine both the flours in a large bowl, and add the salt at one side and the yeast at the other.
Make a well in the centre and add the oil and half the water, and mix well. Add more water if the mixture is too dry.
Turn out onto a lightly floured surface and kneed until a smooth dough is achieved. Don’t be tempted to over-knead it as you don’t want a very elastic dough or the bread will rise too much.
Place the dough in an oiled bowl, cover with clingfilm and leave to prove for about an hour until roughly doubled in size.
Flour the worktop and cut the dough into 12 equal pieces.
Knead each piece gently then roll out into an elongated oval and place each one on a baking tray.
Leave to prove for a further 30-40 minutes until slightly risen.
Bake at 190C for about 20 minutes. You don’t want these to be crusty, just cooked through.
Cool, then split, add your chosen filling and grill in a sandwich maker until lightly toasted.
Alternatively you could use the RubbishWife patented panini maker if you don’t own a sandwich grill…Improvisation is my middle name.