FRIJE

Instructions

• 1.   For the panini bread: dissolve the yeast in slightly warmed milk. Put the flour and salt in the bowl of a stand mixer fitted with a dough hook, then make a well and add the dissolved yeast, 15 cl of water, and the oil. Knead gradually to obtain a dough ball.
• 2.   Beat the dough ball in the bottom of the bowl for 3 to 4 minutes to work the gluten and elasticity of the dough.
• 3.   Place your dough ball under a clean cloth and let it rise for 2 hours in a room at 25 degrees Celsius or in a convection oven at 40 degrees Celsius with the door slightly open.
• 4.   Remove the air bubbles from the dough by working it for a few seconds by hand. Divide it into 4 and shape into small elongated baguettes. Brush them with cold water.
• 5.   Let them rise again for 20 minutes.
• 6.   Preheat the oven to 180 degrees Celsius. Brush the bread again with a little water and bake for 10 minutes. They should be cooked but pale.
• 7.   Prepare the filling: slice the mozzarella. Cut the bread in half horizontally. Fill them with grilled vegetables and mozzarella. Season with salt and pepper.
• 8.   Drizzle with olive oil and add the arugula leaves.
• 9.   Place in a panini toaster to grill the bread and melt the cheese.

Nutritional information *