The Neapolitan panuozzo is a typical bread of Campania cuisine and is generally filled like a sandwich.
I, having prepared it as bread to serve at the table, did not fill it, but I assure you that it remains really very good.
A dough similar to that of pizza and it is typical to find this delicacy in the pizzerias, sandwich shops of the area and with the spread in street food.
A soft bread inside with a semi-crispy crust, the external crispiness also depends on the cooking of our oven though.
It stays soft for at least 2-3 days, of course eating it hot is something else!!!
If you should make this or other recipes of mine present on my blog, feel free to send me your photos and I will put them on my FB page in your name.
Approx. 920 Kcal for each panuozzo
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 2-3 panuozzi
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Neapolitan Panuozzo
- 1 1/4 cups water
- 0.53 oz fresh brewer's yeast
- 3 1/4 cups all-purpose flour
- 3/4 cup Manitoba flour
- 1 tsp barley malt
- 1 tbsp extra virgin olive oil
- 0.35 oz salt
- 1 Non-stick Baking Tray Non-stick Baking Tray
Preparation of Neapolitan Panuozzo
Knead by hand or in a stand mixer, it will be enough to work the dough well.
In the bowl of the stand mixer, I put the water, the brewer’s yeast and let it dissolve, then I added the Manitoba flour and mixed well.
Subsequently, I added barley malt, salt, part of the “0” flour and continued to work the dough.
Finally, add the remaining flour and the extra virgin olive oil, working the dough for at least 7-8 minutes.
Once worked, transfer the dough to a large bowl, cover with plastic wrap and let it rise for at least 3 hours.
Once risen, transfer the dough onto a lightly floured work surface, recreate a ball…
Divide it into 2 parts, if you think they are too big divide into 3.
With each piece create flattened dough strips not too wide, move them onto a non-stick baking tray spacing them out and let them rise for about 1 hour.
Bake in a pre-heated oven at 428°F for about 15 minutes, checking the baking.
Fill as desired if you wish or use as bread, if you choose to fill them, after doing so, they could be reheated in the oven for a couple of minutes and enjoyed nice and hot.
