The mozzarella is the mild component of this savoury panini. It harmonises the flavours and adds a soft creamy texture
Serve the panini cut into small pieces (3 x 3 cm) as a delicious bitesize appetiser
Mix the dry ingredients for 10 minutes, using a whisk or hand mixer fitted with dough hooks. Gradually add the water and olive oil. Add 2 tsp salt and stir for approx. 30 seconds, cover the dough and allow rising for 12 – 24 hours. Sprinkle some durum flour onto the worktop and knead the dough with moist palms. Flatten out the dough on a baking tray covered with baking paper. Spread oil and chopped rosemary onto the dough, pressing into the dough with your fingers. Sprinkle with a little sea salt, if needed. Bake in the oven at 250-275C for approx.12 min.Topping:
Cut the panini lengthways and remove the top. Drain the mozzarella balls and tear them apart in bite size pieces. Tear the cured meat in bite size pieces as well. Cut the avocado in two, remove the stone and slice the flesh. Shell the pistachios and chop them roughly. Arrange all ingredients on the panini base, season with some black pepper if needed and replace the top.