Shopping list, for the dough
300 grams white bread flour, plus extra
3 grams dried active yeast
1 tablespoon olive oil
large pinch of salt
toppings
cherry tomatoes, halved
100g prosciutto
1 mozzarella ball, thinly sliced
a bag of mixed lettuce
6 tablespoons pesto
1 tablespoon olive oil
Put flour, yeast and salt in a bowl and make a well.
Pour the olive oil and 175ml warm water into the well.
Stir it with a wooden spoon into a soggy, sticky dough.
Until the dough is combined well and cohesive.
Dust a baking mat with flour and tip the dough from the bowl onto the baking mat
Knead the dough in 5-8 minutes smooth.
Divide the dough into 4 equal pieces.
Shape the dough into 4 balls.
Dust the baking mat generously with flour again
Space the rolls well apart.
Cover with a tea towel.
Let rise for 1 hour.
Shape into 25cm long baguettes.
Preheat the oven to 240°C / 220°C fan and put a sheet of waxed paper on the baking tray
Heat up the baking tray in the oven.
Place the baguettes on the hot tray.
Bake until golden in 10 - 12 minutes.
Allow the baguettes to cool completely on a wire rack
Wash and dry the lettuce, halve the tomatoes and stir the pesto with a tablespoon of olive oil.
Make a panuozzo with lettuce, prosciutto, mozzarella, tomatoes and a drizzle of pesto.
Enjoy your picnic!