Toscano Panino Recipe

Inspired by il Buco

Time2h 30m

Serves4

Salami toscano, goat milk cheese, arugula, nocellara olive oil, served on our house-made focaccia.

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Ingredients

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1
Activate Yeast
In a small bowl, combine warm water (1.5 cups) and active dry yeast (2 tsp). Let it sit for about 5-10 minutes until it becomes frothy.
2
Mix Dough
In a large mixing bowl, combine all-purpose flour (4 cups) and salt (2 tsp). Make a well in the center, pour in the yeast mixture, and olive oil (1 tbsp).
3
Knead Dough
Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
5
Shape and Second Rise
Once risen, punch down the dough and spread it onto a greased baking sheet, pressing it into a rectangular shape. Cover and let rise for another 30-45 minutes.
6
Preheat Oven
Preheat your oven to 425°F (220°C) during the last 15 minutes of the second rise.
7
Bake Focaccia
Bake in the preheated oven for 20-25 minutes until golden brown. Let cool before slicing.

8
Slice Focaccia
Once the focaccia has cooled, slice it horizontally to create a top and bottom for the panino.
9
Layer Ingredients
On the bottom half of the focaccia, layer slices of Salami Toscano (200g), followed by crumbled goat milk cheese (150g), and a generous handful of arugula (1 cup).
10
Drizzle Olive Oil
Drizzle Nocellara olive oil (2 tbsp) over the arugula to enhance the flavor.
11
Close and Serve
Place the top half of the focaccia back on, press down gently, and cut into individual portions. Serve immediately.