Panini Al Pomodoro
Plain white flour 500 g
Yeast 2.5 g
Salt 10 g
Olive oil 2 tbsp
All purpose flour 75 g
Water 50 g
Yeast
Leave the dough for about 12-24 hour.
Water 50 g
Leave the dough for about 15-20 min.
Tomato paste 1 1/2 tbsp
Onion 1 tbsp
Leave the dough for about 60-90 min.
Olive oil
Tomato paste
Fresh herbs
Bake at 220 c Top and Bottom around 20 minutes.
12 Piece
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