Ingredients
-
500 g Gluten Free Bread Flour Mix by Radu
-
25 g fresh yeast
-
1 tsp sugar
-
380 ml lukewarm water
-
50 ml extra virgin olive oilplus more for brushing
-
15 g salt
Directions
For this classic gluten free panini all’olio recipe, which is very easy to make, you’ll need the following ingredients:
Steps
|
1
Done
|
Pour the water over the yeast in a large bowl, adding the sugar and 100 grams of flour, combining briefly, letting the mixture sit for 5 minutes, or until bubbly. Sift in the rest of the flour, adding the olive oil and salt and kneading for about 10 minutes, until you reach a smooth dough. Cover it with a towel or cling film, and let it sit for about 1 hour in a warm place, or until doubled in size. |
|
2
Done
|
Turn out the dough on a lightly floured work surface, and then use a rolling pin to roll out using a rolling pin, cutting off the excess dough, forming a rectangle. Divide the dough into 8 equal pieces, rolling it from one side towards the middle, similar to a croissant. Transfer the paninis into a baking tray lined with baking paper, covering them once again for about 20 minutes. |
|
3
Done
|
Preheat the oven to 200 °C, brushing the paninis with olive oil (or optionally an egg yolk). Bake them for about 10 minutes at 200 °C, then reduce the temperature to 190 °C for another 30 to 40 minutes, or until a toothpick inserted in the middle of them comes out clean. After cooling down, warm the paninis up in the microwave for about 30 seconds. |
