Here is the recipe to prepare an excellent Panfocaccia, soft and delicious: halfway between a sandwich and a focaccia, perfect for filling, but also tasty on its own.

I saw the recipe on Instagram, on the profile of @alexandro. Curious, I wanted to try making them and I liked them a lot. The result is a panfocaccia like those from the bakeries. Really very very good.

It is an airy dough, with a slightly thicker and more golden crust than common bread, but softer and less chewy than traditional focaccia.

Preparing Panfocaccia is relatively simple: it doesn’t require expert baker skills, just a bit of patience to respect the rising times. The ingredients are simple: flour, re-milled semolina, water, yeast, malt, salt, and oil.

The secret lies in the right hydration of the dough and care in the rising process, which allows obtaining the characteristic alveolation and softness that distinguishes it.

It is perfect to enjoy plain, with a drizzle of extra virgin olive oil and a pinch of coarse salt, or filled with cold cuts, cheeses, grilled vegetables, or any other ingredient that your imagination suggests. We enjoyed it with sliced tomatoes, arugula, and mozzarella: a classic that never disappoints!

Let’s see together how to make the recipe for Panfocaccia. Prepare the ingredients and let’s start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

Other tasty recipes with bread:

Difficulty: Easy
Cost: Cheap
Rest time: 2 Hours 30 Minutes
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/2 cups flour (13g protein)
1 1/2 cups re-milled durum wheat semolina
1 1/2 cups water (cold – I used 1 1/2 cups)
1 tsp dry yeast (or 5g fresh yeast)
1 tsp malt
1 1/2 tbsp extra virgin olive oil (+ for the surface)
2 1/2 tsp salt
to taste coarse salt (for the surface)

Tools

1 Stand Mixer
1 Countertop
1 Dough Scraper

Steps

First, place the flours, malt, yeast, and a little water at a time in the stand mixer bowl and start mixing, then also add the salt and extra virgin olive oil gradually. Knead until you get a sticky but elastic dough. Don’t worry if it’s very hydrated, it’s its characteristic.
Then, flour the countertop and turn the dough onto it, stretching it slightly with damp hands, without deflating it. Using a dough scraper, make 3 folds every 15 minutes. Cover the dough with a bowl between each fold.
1st Fold: imagine dividing the rectangle into three parts. Take a short side (the top end) and fold it towards the center photo 2, then take the other short side (the bottom end) and fold it over the first, as if you were closing a book photo 3. Now you will have a thicker and more compact dough.
2nd Fold. Rotate the dough 90° and repeat the procedure above.
After making the third fold, cover the dough and let it rise in a warm, draft-free place for about 2-3 hours, or until it has doubled in volume.
At this point, you can refrigerate the dough overnight, or, like me, proceed with shaping the rolls.
Flour the countertop, spread the dough to obtain a fairly regular rectangle, without flattening it however, otherwise the trapped air inside will escape and bubbles will not form, and cut it into 6 parts.
Then, cover a baking sheet with parchment paper; transfer the rolls gently to the baking sheet and, with oiled hands, stretch them gently. Cover with a drizzle of oil and make indentations with your fingers.
Then, cover the baking sheet with plastic wrap or a cloth and let rise for another 30-45 minutes, or until the dough is puffy and spongy.
Then, preheat the oven to 450°F (convection). With oiled fingers, create dimples on the surface of the rolls. Add extra virgin olive oil, sprinkle coarse salt, and bake on the oven base for about 15 minutes, move the baking sheet to the middle and bake for another 10 minutes, covered with a sheet of aluminum foil.
Finally, remove from the oven and let cool on a rack before serving.
Here are the Panfocaccia ready. Enjoy your meal!
Until the next recipe

Storage

You can store Panfocaccia at room temperature for 1-2 days in a cool and dry place. Wrap the rolls first in a paper bag (helps maintain balanced moisture) and then place it in a well-sealed plastic food bag (limits evaporation). This will keep them soft for about 1-2 days.

Tips and Suggestions

– Hydration: the more hydrated the dough, the more delicate the folds will be. With highly hydrated doughs, bowl folds (stretch and fold) are the most suitable.

– Gentleness: always handle the dough gently to not ruin the gluten network that is forming.

– Tension: the purpose of the folds is to give surface tension to the dough. At the end of each series of folds, the dough should appear smoother, tighter, and more compact.

– Listen to the dough: learn to understand the sensations of the dough. If it’s too sticky, moisten your hands or lightly flour the surface. If it’s too stiff, it may need more rest.

Filling

Panfocaccia rolls are versatile and lend themselves to many fillings. Here are some suggestions:

– Prosciutto Crudo and Mozzarella/Stracciatella: an evergreen, add some fresh basil leaves and a drizzle of EVO oil.
– Mortadella, Pistachio, and Stracchino.
– Salami (Milanese or Felino) and Smoked Scamorza.
– Tuna, Fresh Tomato, and Capers: a classic summer and Mediterranean, maybe with a bit of light mayonnaise.

– Grilled Vegetables and Goat Cheese: Grilled peppers, zucchini, eggplants with soft goat cheese and a drizzle of balsamic vinegar glaze.
– Pesto, Confit Cherry Tomatoes, and Buffalo Mozzarella: a triumph of Mediterranean flavors.
– Hummus, Avocado, and Fresh Spinach: for a lighter and plant-based option, maybe with some sun-dried tomatoes.
– Frittata (or Omelette) and Vegetables: a great way to use leftovers or prepare something substantial.

– Roast Beef, Arugula, and Parmesan Sauce: refined and tasty.
– Smoked Salmon, Cream Cheese, and Chives: perfect for a brunch or a chic aperitif.
– Porchetta, Baked Potatoes, and Rosemary: a robust and flavorful filling.

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Panfocaccia