Panini with herbs

Category: Yeast bread

Ingredients
Wheat flour	490 g
Water	315 g
Salt	1 1/2 tsp
Sugar	1/2 tsp
Olive oil	3 tbsp. l.
Dry yeast	1 tsp
Dry Italian herbs (thyme, basil, oregano, rosemary, etc.)	2 tsp

Cooking method

Pour sugar, salt, yeast into water. Let it all dissolve. Now add everything else and knead soft dough. Let the proofer warm, so that the dough doubles in volume. It takes me an hour and a half or two. Depends on the temperature of the place where I will place the container with the dough. About herbs. The base of my mixture is always a pinch of thyme and basil. Then I add everything to the required amount.
Then cut into pieces (I divide into 8 pieces), shape into round rolls, flatten with your palm, give a slightly elongated shape. Panini are usually oval-rectangular. Prove for 1 hour and bake at 210 degrees for 10-12 minutes. First, it is good to steam a little in the oven. Don't expect browning. They are not greased with anything, the dough is not rich, so there will be no bright color scheme. If you wait for baking, dry it to death.
That's all. Let them cool on the wire rack for a fragrant breakfast for the whole family in the morning.

Note

Well, panini is certainly not the culinary peak. These are just rolls. Not even rolls, but ... bread. I somehow associate them with the masculine pronoun.

In almost all bars and restaurants, small cafes where you can go and have a snack in Italy, you will find panini on the menu. This is such a famous Italian sandwich and sandwich bun. There are hundreds of options for panini fillings. And they will depend on the region and season: mozzarella, tomatoes and basil are classics of the genre; then you can name offhand many more, for example, ham, cheese and tomatoes; mozzarella and anchovies; prosciutto and cheese, fried meat and zucchini, salami with artichokes, etc., etc. In Emilia Romagna, for example, practically nothing is possible without Parmesan. They even sprinkle ravioli with parmesan! So the filling for the panini - God himself commanded. I ate so many sandwiches and parmesan on the trip there, that now, at the sight of this magnificent cheese, I become like a cat opposed to valerian.

And I can't imagine panini without herbs. The children are trying to panini and eating just like that, without anything. Fragrant herbs create a wonderful taste of their own. Panini like this smell like Italy, traditional Italian herbs, not just a white bun.

Some of the panini is eaten cold, some hot. Panini is cut in half lengthwise, stuffed and grilled (if a hot sandwich is meant). The cheese begins to melt, and when you eat it, it stretches with chic threads. Experience Italian cooking. Simple, uncomplicated, sometimes even rude, but so colorful and bright.
I copied this recipe long ago from Luda (mariana_aga). Now it seems to be unavailable in her magazine, but I made it. It was printed on my crumpled and greasy piece of paper, because many times I sat pinned on the kitchen hood while cooking.