Panini Soffici con Olio Extra Vergine di Olive
(Soft Bread Rolls with Extra Virgin Olive Oil)
Adapted from “Gino’s Italy: Like Mamma Used To Make” by Gino D’Acampo
The bread rolls I’ve attempted in the past failed miserably. They are so hard and dense you can throw them at people and it’ll make a bump on the person’s head!
Ok, just kidding. But they weren’t great.
This recipe from Gino uses milk and EVO (Extra Virgin Olive) oil, which seems to make it soft but I also have a longer proving time than what he’d stated.
The result is - success! They are soft, not dense and soaks up those ragù sauces perfectly!
Highly recommended to go with soups, or….strawberry jam?
Makes 8
The bread rolls I’ve attempted in the past failed miserably. They are so hard and dense you can throw them at people and it’ll make a bump on the person’s head!
Ok, just kidding. But they weren’t great.
This recipe from Gino uses milk and EVO (Extra Virgin Olive) oil, which seems to make it soft but I also have a longer proving time than what he’d stated.
The result is - success! They are soft, not dense and soaks up those ragù sauces perfectly!
Highly recommended to go with soups, or….strawberry jam?
Makes 8
Ingredients:
- 500g strong white bread flour, plus more to dust.
- 7g sachet of fast-action dried yeast (OR I used 21g of fresh yeast)
- 170ml full-fat milk
- 80ml good-quality extra virgin olive oil, plus more for the bowl
- 100ml tepid water
- Salt
Instructions:
- Line a large baking sheet with baking parchment and set aside.
- Place the flour in a large bowl. Add 1 tsp salt to one side of the bowl and the yeast to the other side. Make a well in the centre and pour in the milk and extra virgin olive oil. Use a metal tablespoon to stir, drawing the flour in. As the dough starts to come together, pour in the measured tepid water.
- Continue to use the spoon and fold all the ingredients together for a couple of minutes, until you have a sticky wet dough, then use your hand to fold the dough bringing in the sides to the centre for a few minutes, turning the bowl as you go so all the sides are equally treated. Dust a work surface with a little flour and tip the dough out on to that. Knead for about 10 minutes, or until it becomes smooth and silky.
- Brush the inside of a large bowl with 1 tbsp extra virgin olive oil and place the dough back into the bowl. Cover with clingfilm and leave to rise in a warm dry place for 2 hours, or until it has at least doubled in size.
- If needed, dust your work surface with flour again. Tip out the dough on to the floured surface. Divide it into 8 equal pieces and work each into a ball. Place the balls on the prepared baking sheet, making sure they are spaced well apart. Cover with a tea towel (or cling foil) and leave to prove for 1½ hour.
- Preheat the oven to 200°C/fan 180°C/Gas 6.
- Remove the tea towel / cling foil from the baking sheet and place the bread rolls in the middle of the hot oven. Bake for 20 minutes, then remove to a wire rack. Serve warm or at room temperature.