The stuffed panfocaccia roll it’s a soft rustic from the easy recipe. It is a salted leavened stuffed with dry tomatoes, mushrooms And mozzarella cheese, perfect for one convivial dinner, a aperitif with friends or to enrich the buffet of a family party.
Ingrediants
- 300 g of flour 0
- 100 g of Manitoba flour
- 150 g of durum wheat semolina
- 7 g of dehydrated brewer’s yeast
- 2 teaspoons of sugar
- 100 ml of seed oil
- 150 ml of water at room temperature
- 250 g of mozzarella
- 400 g of champignon mushrooms
- 50 g of dried tomatoes in oil
- 1 egg
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
How to prepare: Stuffed panfocaccia roll
Soft and fragrant, the stuffed panfocaccia roll it’s a baked product which is easily prepared at home. It is a salted leavened stuffed with dry tomatoes, Champignon mushrooms and a lot stringy mozzarella. It is perfect for a DIY aperitif with friends or for a family party.
There pasta that wraps the tasty ingredients that characterize this rustic is as soft as the bread and fragrant like the flat bread. It is realized with the dehydrated brewer’s yeast much easier to manage than the fresh one (it has a self life much longer, it is kept in the cupboard a room temperature for some time) always guarantees excellent results. For the filling, however, there are no limits to the imagination: you can follow the recipe that we propose or let yourself be inspired by the braid of salted brioche stuffed with salami, cheese and walnuts, by the salty Danube or by the rolled pastry with onions for many new ideas.
If you too are attracted to leavened that hide inside them a tasty surprise try the crown of stuffed bread, the salted Danube with yogurt, but also the Wool roll bread, with a simpler filling, but definitely more scenographic.
OTHER TASTY RECIPES: Stuffed focaccia, Palermo tile, Parisian, Escarole pizza
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
40 min
- Rising time
-
2h and 30 min
- Resting place
- in the oven turned off with the light on
- Portions
-
6
How to prepare: Stuffed panfocaccia roll
To make the stuffed panfocaccia roll, start by collecting the flour, yeast, sugar, oil and 120 ml of water in the mixer bowl. Mix everything with the leaf hook, then replace with the hook hook, add a teaspoon of salt dissolved in the remaining water and continue to knead until the mixture is smooth, elastic and strung. Take it out of the bowl, give it a spherical shape, put it in a boule, cover with cling film and let it rise at 26-28 ° (in the oven with the light on) until doubled. It will take about 2 hours.
While the dough is rising, peel the mushrooms and slice them. In a non-stick pan, season a drizzle of oil with garlic, then add the mushrooms. Add salt and pepper and cook, taking care to dry the cooking juices as much as possible. When the dough has risen, remove the film and turn it over on the freshly floured work surface.
Roll out the dough with a rolling pin into a rectangle of 30×40 cm and stuff it with the frayed mozzarella (previously well drained), the mushrooms and dried tomatoes, drained and cut into chunks. Roll everything up from one long side up. Place the roll with the closure down on a baking sheet lined with parchment paper. Cover with a cloth and let it rise for another 30 minutes.
Brush the roll with beaten egg and cook it in a preheated oven at 180 degrees for 40-45 minutes. Serve the stuffed panfocaccia roll still warm or at room temperature.
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