Toscano Panino Recipe
Salami toscano, goat milk cheese, arugula, nocellara olive oil, served on our house-made focaccia.
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Ingredients
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Focaccia Bread
Panino Filling
Method
Focaccia Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape Focaccia
After the first rise, punch down the dough and transfer it to a greased baking sheet. Press it out into a rectangle about 1 inch thick. Use your fingers to create dimples on the surface.
- 6
Second Rise
Cover the dough again and let it rise for an additional 30 minutes.
- 7
Bake Focaccia
Preheat the oven to 425°F (220°C). Drizzle olive oil over the top of the dough, sprinkle with sea salt, and bake for 20-25 minutes until golden brown.
Panino Assembly
- 8
Slice Focaccia
Once the focaccia has cooled, slice it horizontally to create two pieces for the sandwich.
- 9
- 10
- 11
Close the Panino
Place the top half of the focaccia back on and gently press down.
- 12
Serve
Cut the panino into portions and serve immediately, optionally with extra olive oil on the side.
