Panini with Broccoli Rabe (Cime di Rapa)
Category: Leavened Breads
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 500g |
| Broccoli rabe (cime di rapa) | 200g |
| Water | 200g |
| Extra virgin olive oil | 20g |
| Fresh brewer’s yeast | 10g |
| Wildflower honey | 10g |
| Fine salt | 15g |
| All-purpose flour (for dusting) | as needed |
Instructions:
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Prepare the broccoli rabe: Start by washing the broccoli rabe thoroughly to remove any dirt. Once cleaned, cut the greens into small pieces using a knife.
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Cook the greens: Heat a drizzle of olive oil in a pan over medium heat. Add the chopped broccoli rabe and cook until it wilts and softens. Once done, set it aside to cool completely.
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Prepare the dough: In a large mixing bowl, pour the lukewarm water. Dissolve the fresh yeast in the water by stirring with your hands or a spoon until completely dissolved.
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Add the liquid ingredients: To the yeast mixture, add the olive oil and honey. Mix well to combine the liquids.
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Incorporate the dry ingredients: Gradually add the flour to the liquid mixture, stirring as you go. Begin to knead the dough as it starts to come together.
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Add salt: Before the flour is fully absorbed, sprinkle in the salt and continue kneading until fully incorporated.
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Knead the dough: Once the dough begins to take shape, transfer it to a lightly floured surface. Continue kneading until you obtain a smooth, homogeneous dough.
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Incorporate the broccoli rabe: Flatten the dough gently and add the cooked and cooled broccoli rabe. Continue to knead the dough for a few minutes to evenly distribute the greens throughout. If the dough feels too sticky, add more flour as needed.
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Rest the dough: Shape the dough into a round ball and cover it with plastic wrap. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.
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Shape the dough: Once the dough has risen, transfer it to a lightly floured surface. Divide the dough into 8 equal portions. Shape each piece into a smooth, round ball by rolling it gently between your hands.
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Prepare for the second rise: Place the dough balls on a baking sheet lined with parchment paper. Gently score the top of each bread with two small cuts to allow for even rising. Cover them with a cloth and let them rise for another 40 minutes.
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Bake the bread: Preheat your oven to 190°C (375°F) in a static (conventional) setting. Once the dough has risen, place the tray in the middle rack of the oven and bake for 25-30 minutes, or until the bread is golden brown on top.
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Cool and serve: Remove the panini from the oven once they’re perfectly golden and allow them to cool on a wire rack before serving. These panini with broccoli rabe are ideal as a side dish, snack, or even for making delicious sandwiches!
These soft, flavorful panini are infused with the distinct, slightly bitter taste of broccoli rabe, creating a unique twist on classic bread. Perfectly paired with cheeses, cured meats, or used as a base for your favorite sandwich fillings, these little breads will surely impress at any meal.
