The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panino Napoletano

markgo's picture
markgo

Panino Napoletano

Made some panini napoletani today. 

 

Dough:

350g warm water

2 tsp active dry yeast

450g all purpose flour

50g potato flakes, or mashed potato

1.5 tsp salt

 

Filling: 

2 hard-boiled eggs, diced

50g diced italian dry salami

30g diced pancetta

50g mozarella and provolone cheese blend

 

1. Dissolve yeast in warm water and let stand until bubbly, approximately 10 minutes.

2. Combine flour, potato, and salt. 

3. Combine yeast water into the dry dough ingredients. 

4. Knead until dough is smooth.  Cover and set aside for 1 hour, or until dough doubles in volume. 

5. Mix filling ingredients in a bowl, cover and set aside. 

6. After 1 hour, transfer dough into floured counter. Roll the dough into a large flat rectangle, approximately 1/4 inch thick. 

7. Pre-heat oven to 400 and prepare cookie sheet or sheet pan lined with parchment paper. 

8. Evenly spread filling on flattened dough. 

9. Starting from the bottom, fold the dough approximately 3 inches lengthwise; continue folding until a log is formed. 

10. Cut the log into 2.5 inch segments and transfer each segment to the lined baking sheet. 

11. Bake for 25 minutes or until crust is golden brown.

12. Enjoy! 

 

 

 

 

jimbtv's picture
jimbtv

Those look pretty yummy! Are we talking pizza dough roll-ups here or is there a method we should consider?

markgo's picture
markgo

Unlike pizza, this dough calls for a little bit of potato. Traditionally, a little bit of lard is incorporated into the dough -- but I chose to skip it, mainly because good quality lard not easy to find nor easy to make. 

After baking, the flavor from the pancetta, salami, and cheese which has seeped into the dough totally transform this simple dough construction into a savory powerhouse.

Just don't ask me about the calorie content.   

 

jimbtv's picture
jimbtv

Thanks Markgo. Either you updated your original posting to include the formula and methods or my browser didn't show the information first time around. In either case, thank you.

I will definitely give these a try.

 

Jim

markgo's picture
markgo

Jim, I edited/updated... because I realized the pointlessness of posting photos without the recipe... there's google images for that. 

Two tips that I forgot to mention:

1. Seams should be at the bottom -- but you already knew that. 

2. Applying an egg wash to the buns help generate that golden crust that looks so good in photos.  (My photos are without eggwash, since I boiled my last two eggs.)

and please share photos!  :)

 

jimbtv's picture
jimbtv

Fortunately for me fresh eggs are about 100 yards away :-)

Thanks again for the revised post.

williampp's picture
williampp

Hi Markgo, The rolls look like they would be devoured in one sitting. I will be making them very soon as a sourdough. Using your exact amount of ingredients. Great photos, I can taste them by just looking at the photos.

Bill.

markgo's picture
markgo

Bill, a sourdough panino Napolitano sounds absolutely perfect! Please get a good quality brand of diced pancetta because I believe it's the key ingredient for that authentic flavor profile. 

Can't wait to see what you think. :-)