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Pan di Rosmarino
Preparation info
- Makes
9
panini - Difficulty
Medium
Appears in
By Tessa Kiros
Published 2012
These are flavoursome small rolls, full of raisins and rosemary. They are typical of Florence and are great simply plain as a snack (or merenda, as they say in Italy). I also like them toasted with a nice mature pecorino or goat’s cheese. Toasted and spread with butter and jam is delicious, too.
Ingredients
12 g ¼ oz ½ teaspoon
Method
Crumble the yeast into a large bowl. Add the honey water and a large handful of flour. Whisk until smooth, then set aside until the yeast begins to activate. Add the rest of the flour, the salt and 1 of the eggs, whisked lightly. Mix until a dough forms, then knead with floured hands on a lightly floured surface until smooth and compact, adding a little more flour or water if necessary. Return