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Italian Panini All'olio Carciofi

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Want a super easy, but fancy sounding and looking bread roll recipe?:) These are just an olive oil roll, the word 'carciofi' I have always assumed translates to artichoke, as that's what they are supposed to look like at the end.

Want a super easy, but fancy sounding and looking bread roll recipe?:) These are just an olive oil roll, the word 'carciofi' I have always assumed translates to artichoke, as that's what they are supposed to look like at the end.

Ingredients

Serves: 4

Metric Cups
  • 450 grams strong white bread flour
  • 2 teaspoons salt
  • 15 grams fresh yeast (or 1 sachet of dried yeast)
  • 250 millilitres water (Luke warm)
  • 60 millilitres extra virgin olive oil
  • olive oil (for brushing)
  • 15⅞ ounces strong white bread flour
  • 2 teaspoons salt
  • ½ ounce fresh yeast (or 1 sachet of dried yeast)
  • 9 fluid ounce water (Luke warm)
  • 2 fluid ounce extra virgin olive oil
  • olive oil (for brushing)

Method

Italian Panini All'olio Carciofi is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine flour and salt in a large bowl, make a well in the centre. If using dried yeast, add the water, oil and yeast directly to the flour. If using fresh yeast, cream the yeast with half of the water, then stir in the remainder before adding this and the oil to the flour. Mix to a dough.
  • Turn the dough out onto a lightly floured surface and knead for 8 - 10 minutes until smooth and elastic.
  • Place in an oiled bowl, turn the dough around in the oil so that it is covered in a slick of oil before covering with cling wrap. Leave to rise in a warm place for an hour, or until dough as pretty much doubled in size.
  • Lightly oil two baking sheets (or cover with baking paper). Preheat oven to 200 C (400f/gas6).
  • Turn onto a lightly floured surface, knock back. Divide into 12 pieces of dough.
  • Shape into a ball, place well apart on baking sheets. Brush with oil. Cover with cling wrap and leave to rise in a warm place for 20-30 minutes.
  • Using scissors, snip deep cuts in a roughly circular pattern around the width of the rolls, and then a smaller pattern about the first. The idea is that the rolls end up vaguely resembling artichokes. Bake for 15 minutes. Transfer to a wire rack to cool.
  • Combine flour and salt in a large bowl, make a well in the centre. If using dried yeast, add the water, oil and yeast directly to the flour. If using fresh yeast, cream the yeast with half of the water, then stir in the remainder before adding this and the oil to the flour. Mix to a dough.
  • Turn the dough out onto a lightly floured surface and knead for 8 - 10 minutes until smooth and elastic.
  • Place in an oiled bowl, turn the dough around in the oil so that it is covered in a slick of oil before covering with cling wrap. Leave to rise in a warm place for an hour, or until dough as pretty much doubled in size.
  • Lightly oil two baking sheets (or cover with baking paper). Preheat oven to 200 C (400f/gas6).
  • Turn onto a lightly floured surface, knock back. Divide into 12 pieces of dough.
  • Shape into a ball, place well apart on baking sheets. Brush with oil. Cover with cling wrap and leave to rise in a warm place for 20-30 minutes.
  • Using scissors, snip deep cuts in a roughly circular pattern around the width of the rolls, and then a smaller pattern about the first. The idea is that the rolls end up vaguely resembling artichokes. Bake for 15 minutes. Transfer to a wire rack to cool.
  • Tell us what you think