Turning the corner from Casa Caffè, just a few steps from the main entrance of the Fattoria, you’ll find Panellina: if you don’t spot it right away, simply follow the aroma of freshly baked bread.

Panellina is dedicated to Greve’s traditional schiacciata: round olive oil flatbreads, baked fresh every day and filled with cured meats, cheeses, and the estate’s finest ingredients.

Long-Fermentation Panelline with Sourdough Starter

Recipe for 8 panelline (approximately 275 g each)

Preparation Time

  • Mixing the dough: 20 minutes

  • Resting at room temperature: 1 hour 30 minutes

  • Cold fermentation (refrigerator): 44 hours

  • Final proofing: 4 hours

  • Baking: 8 minutes

Ingredients

For the Dough

  • 1.440 g Type 1 flour

  • 400 g re-milled durum wheat semolina

  • 320 g sourdough starter

  • 4 g fresh baker's yeast

  • 1.340 ml cold water

  • 44 g di salt

  • 20 g honey

  • Extra virgin olive oil, as needed

For finishing

  • Extra virgin olive oil, as needed

  • Filling of your choice

Method

1. Prepare the Dough

Dissolve the sourdough starter, fresh yeast, and honey in the cold water. Pour the liquid over the flours and begin mixing. Once the ingredients are combined, add the salt and gradually drizzle in the extra virgin olive oil. Knead until the dough becomes smooth, elastic, and uniform.

2. First Rise and Cold Fermentation

Let the dough rest at room temperature for 1 hour and 30 minutes. Then transfer it to the refrigerator and allow it to mature for 44 hours.

3. Shape the Panelline

After the maturation period, divide the dough into 8 portions of approximately 275 g each. Shape each portion into a smooth ball and place them in a lightly oiled container. Cover and leave to proof at room temperature for about 4 hours.

4. Stretch and Bake

Preheat the oven to 250°C (480°F) with the baking tray inside. Gently stretch each dough ball with your fingertips, preserving the air developed during proofing. Place the dough onto the hot baking tray and bake at 250°C (480°F). Then reduce the temperature to 180°C (355°F) and continue baking for approximately 8 minutes.

5. Finish and Serve

As soon as they come out of the oven, generously brush the panelline with extra virgin olive oil. Add your preferred filling or toppings and serve warm.

Join us every day except Tuesdays, from 11:30 AM to 3:30 PM, for a relaxed taste of the estate, whether with a glass of Vignamaggio wine or a refreshing drink, accompanied by the authentic flavours of our farm products.

Our panini are available to enjoy on site or to take away.

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