Panecillos para compartir rellenos de antipasti

Ingredientes

• 500 g strong white bread flour, plus extra to dust
• 1 1/2 tsp fast-action yeast
• 1 1/2 tsp fine salt
• 1 tsp granulated sugar
• 25 g unsalted butter, melted
• 200 ml semi-skimmed milk
• 1 egg, beaten
• 1 x 140g pack chargrilled artichoke hearts, drained and roughly chopped
• 100 g sun-dried tomatoes, drained and roughly chopped
• 1/2 x 450g jar roasted peppers, drained and roughly chopped
• 1/2 x 170g jar Taste the Difference Tomato and Olive Tapenade
• 1 x 120g pack Galbani Mozzarella Panini Slices, halved
• large handful flat-leaf parsley, finely chopped
• 4 tbsp olive oil, plus extra to grease
• 20 g grated parmigiano reggiano

Preparación

1. 1

   Combine the flour, yeast, salt and sugar in a bowl. Add 135ml hot (not boiling) water, the melted butter and milk, then stir until it just starts to come together. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover, and leave to rise until doubled in size (about 1 hour).

2. 2

   In a bowl, combine the artichokes, sun-dried tomatoes and peppers. Punch the dough down to knock it back, then divide into 12 balls. Flatten each ball into a rough circle, then spread over a spoonful of the tapenade and top with a half slice of the mozzarella. Pile on some of the antipasti filling, then pinch and twist the dough to enclose the filling. Grease a 28-30cm-diameter oven dish, then arrange the filled dough balls in a ‘flower’, with 3 balls in the centre and 9 around the outside, with the balls almost but not quite touching. Cover and leave to rise again for about 30 minutes.

3. 3

   When ready to bake, preheat the oven to 200°C, fan 180°C, gas 6. Brush the buns with the egg, then bake for 30 minutes or until golden brown. Allow to cool for 10 minutes. Meanwhile, stir the parsley into the olive oil and season. Brush over the buns and scatter with the cheese.