Sicilian Panini
Sicilian Panini also called "Semprefreschi" (ever fresh) are absolutely one of my favorites!
Together with Mafalde (another kind of bread), they are the types of bread that I love most, especially when I have to stuff with panelle, crocchè or cold cuts of any kind. How to resist, for example, a good always fresh with salami? I can't say no!
Sicilian bread is always much appreciated, not only by us Sicilians but also by tourists.
They are easy to make but really delicious! They are usually made with only 00 flour because they are part of the so-called "white bread", as they say in Sicily.
In Italy we say that having a beer with a panino is the best formula to be happy! We believe in this statement so much that even some Italian singers have made songs about it! Like Zucchero Fornaciari or Albano!
You can definitely make endless combinations with it like salami, provolone, prosciutto, ham and so on! That's pretty much the essence of Italian food: simplicity. Who would tell that all the simple things in life are the best? After all, you really need this little to feel so satisfied! At least for us Italians!
Try this bread recipe and let me know how it turned out for you!
Items I used to make this recipe:
Watch my latest video on Instagram! Leave a like and a comment!
[instagram-feed feed=1] [kofi]Semprefreschi are particularly soft and crunchy sandwiches, used essentially to taste some of the Sicilian delicacies, as well as to accompany lunches and dinners. The peculiarity of these sandwiches is that they remain soft, suitably preserved, for a few days without lose the fragrance.
So let's see together how to prepare them step by step!
- 500 g farina 00 (or pastry flour)
- 280 ml water
- 15 g salt
- 1 tsp sugar
- 8 g dry yeast
- 2 tsp barley malt (or honey)
- 4 dash sesame seeds
Add all the ingredients to a stand mixer bowl except for the salt.
Mix with a little of water at the time (about 4 times).
Mix for about 5 minutes. Add the salt. Continue to mix for another 8 minutes (you have to obtain a smooth dough)
Transfer the dough on a bowl covered and let the dough rise on a turned off oven for about 1 hour.
Take the dough out and start making the pieces of 100 gr each.
Roll and create a square shape so roll it to create the panini shape and put aside.
Brush the panini with a little bit of water.
Pass them through the sesame seeds.
Let to rise for another 2 hours.
After 2 hours of leavening, should look like this.
Cook at 425F for about 20 minutes or when they reach a golden/brown color.
Enjoy with you favorite cold cuts! Like salami, etc!
It is important that the leavening takes place in a place sheltered from drafts. This way your bread will rise faster.
The ever-fresh Panini can be kept for a couple of days in a bread bag. You can also freeze the bread once cooked, when it has cooled.
