Homemade Ciabatta and Hot Pressed Sandwiches (Panini)
Ingredients
- 180 g warm water
- 1 teaspoon instant dry yeast
- 250 g wheat flour
- 3/4 teaspoon sea salt
- 3/4 teaspoon sugar
- 2 and 1/2 tablespoons extra virgin olive oil
Preparation
- Pour water into a mixer bowl, add yeast, and mix. Add sifted flour, salt, sugar, and pour all the olive oil. Mix with a wooden spoon or spatula combining all ingredients. Using a mixer hook, mix the dough at low speed (program 2) for 3 minutes, then increase the mixer speed to medium-high (program 8) and mix for about 8 minutes, until the dough collects at the mixer hook and no longer sticks to the sides of the bowl, but will be smooth and elastic. At this speed, the mixer will move across the work surface, so it's better to keep an eye on it.
- Brush a baking sheet of about 17 x 27 cm with olive oil and lay out the entire dough. Wait 5 minutes, then stretch the dough with oiled fingers across the entire baking sheet. Cover with transparent film and set aside to rise for about 2 hours (in a warm place without drafts, about 24-29°C).
- Brush a baking sheet with olive oil. Remove the film from the pan with dough and cover it with an oiled part of the baking sheet. Flip to the other side and shaking the pan, spread the entire dough onto the baking sheet. With a sharp knife, cut it into 6 pieces, moving them apart a few centimeters. Place short glasses in the corners of the baking sheet and cover with plastic wrap, creating a roof (the film should not touch the dough, it will protect it from drying). Set aside in a warm place for about 60 minutes to double in volume.
- Preheat oven to 240°C. Remove the glasses and film from the baking sheet and place it in the preheated oven. Bake until golden for about 20 minutes. Brush the hot rolls with olive oil. Cool before cutting.
Tips
Serving suggestion
Black olive tapenade:
(mix everything in a blender into a paste or grind in a mortar)
1/4 cup pitted black olives, drained
1 small clove garlic
sea salt and freshly ground pepper to taste
about 3 tablespoons extra virgin olive oil
Optional additions:
pinch of dried oregano
fresh basil leaves
1 tablespoon chopped walnuts or pine nuts.
Mayonnaise with capers:
(mix all ingredients)
1/4 cup mayonnaise
1/4 cup 12% sour cream
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons drained capers, cut in half
freshly ground black or colored pepper to taste
Paprika mayonnaise:
(mix everything in a blender into a smooth sauce)
1/4-1/3 roasted or grilled pepper without skin
1 small clove garlic
1 teaspoon lemon juice
pinch of cayenne or chili pepper
2 heaping tablespoons mayonnaise
salt and possibly pepper to taste
Tips
The panini press should be preheated to a high temperature. Heat the sandwich for about 5-7 minutes. Such grilling will make the skin crispy and the inside moist. A good panini press must have high power and it's good if its surface is covered with grooves like a grill pan.
Remember to always include vegetables on the list of filling ingredients for the sandwich. These can be, for example, grilled or roasted: pepper, mushrooms, zucchini. Thanks to them, the sandwich will have a moist center without the need to add too much cheese or mayonnaise. Soft vegetables like avocado can be added directly after grilling the sandwich or on the side - like a salad. If your panini press has such a function, you can grill vegetables or fry bacon by placing them directly on the plate.