Spianadina – Panini with potato from Sardinia

Ingredients for 1 servings:

• 300 g potatoes
• 60 g milk
• 480 g durum wheat semolina
• 220 g water
• 2 tbsp olive oil
• 15 g salt
• 3 ½ g brewer’s yeast, alternatively dry yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 55 minutes

makes approx. 8 paninis

Anyone who has ever vacationed in Sardinia cannot miss this bread. It’s a type of panini, but with a certain amount of potato. First, prepare salt-free mashed potatoes. To do this, cut the washed and peeled potatoes into small pieces and place them in a loosely covered bowl with a little water in the microwave for about 7-8 minutes. Then drain the water and add the milk. Carefully mash the potatoes with a fork until they form a paste. Knead 260g of this paste with all the other ingredients in a food processor on the lowest speed for about 8 minutes, then on the second speed for about 10-12 minutes. The dough will seem quite dry at first, but should be a little sticky by the end, as the moisture from the potatoes will release during kneading. Then place the dough in a dough tray greased with olive oil, cover, and let it rise at room temperature for about 2 hours. Divide the dough into 8 equal pieces, shape into nice balls on a well-floured work surface, dust with flour, and let rest for 5 minutes with the seam facing down. Then, on an unfloured work surface, carefully roll out with a rolling pin into flat, oval pancakes and, using a dough scraper, place 4 of them onto a baking tray lined with baking paper. Cover with a tea towel and let rest for about 60 minutes, until they have risen nicely. Bake the two trays one after the other in an oven preheated to 210°C (top/bottom heat) for about 16-17 minutes with a little steam on the middle shelf. Then let cool completely on a rack. Important: Cover with a towel to prevent the crust from becoming too hard. The finished paninis are now ready to be cut open and can either be toasted and then topped, or topped and then toasted, for example, in a contact grill. Both are delicious. When it comes to toppings, the only limits are your imagination.