Name: Panuozzo sandwich
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 300g strong white bread flour plus extra for dusting; 3g (about half a sachet) fast-action dried yeast; 1 tbsp olive oil; 1 tomato halved and sliced; 4 slices cooked ham; 150g mozzarella ball sliced and seasoned; small handful of rocket (optional); 6 tbsp pesto (see below for the recipe); 1 tbsp olive oil

Ingredients

4 serv.

300g strong white bread flour plus extra for dusting
3g (about half a sachet) fast-action dried yeast
1 tbsp olive oil
1 tomato halved and sliced
4 slices cooked ham
150g mozzarella ball sliced and seasoned
small handful of rocket (optional)
6 tbsp pesto (see below for the recipe)
1 tbsp olive oil

Instructions

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1 Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.
2 Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.
3 To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.