PANINI (FILONCINI)

ORIGIN: Italy

DESCRIPTION:

Panini is an interesting and elaborately shaped roll. They

are distinctively flavored bread dough, enriched with

olive oil. Filoncini are finger shaped rolls. dough is rolled

into an oval of 9 inches, one end 2 inch wide and the

other 4 inch, rolled from the wider end itno finger shape

and baked.

REFERENCE: Encyclopedia of breads pg-172

Source:

http://theartofcomfortbaking.blogspot.com/2013/03/filoncino-bread.html

Ingredients:

Bread flour, yeast, sea salt, corn meal.

Method:

In the bowl of stand mixer fitted with the dough hook, combine the flour, yeast and sea salt (you can also use
a food processor, just follow the same steps).  Turn on the hook for about 5 seconds.  Slowly add 1 and 1/4
cups of warm water (110 degrees) while the dough hook is running.  The dough should come together,
forming a somewhat sticky smooth ball in a couple of minutes (your sides and bottom of the bowl should be
clean at this point).  Add a little more flour if the dough is wet or a little more water if it is too dry.

Turn the dough out on the counter, shape into a ball, spray your mixing bowl with non-stick cooking spray
and return the dough to the bowl.  Cover and let rise at room temperature for 2 hours, or until the dough
doubles in bulk. 

Turn the dough out onto a lightly floured surface.  Cut it into 2 equal pieces and shape each into a ball,
making sure you don't press out all the air bubbles that have developed.  Place on a plate or baking sheet and
cover with a towel for another 15 minutes.  Preheat the oven with a baking stone in it to 475 degrees (or a
baking sheet if you don't have a baking stone). 

On a lightly floured surface, take one of the balls of dough and start to roll it and stretch it to about 12-14
inches.  Repeat with the remaining ball of dough.  Cover with a towel and set aside to rise for 30 minutes.

Slash each cylinder diagonally at 3-inch intervals with a sharp knife or razor blade.  Sprinkle lightly with flour.
Place on a baking peel sprinkled with the cornmeal and dust the bread with flour; slide onto the baking stone.
Lower the oven temperature to 450 degrees.  Bake for 25 minutes, or until it is golden brown and crisp,
misting with water from a spray bottle 3 times during the first 10 minutes (I just used my hands to spritz
water from a cup - but I'll probably get a spray bottle for next time).  Cool the bread on a wire rack and serve
at room temperature.  Or freeze up to 2 weeks - reheat for 10 minutes in a preheated 350 degree oven.