Filoni ripieni

In a large bowl, whisk together the flour and dry yeast. Gradually add the water, mixing until you have a rough, shaggy dough. Knead for 8–10 minutes or until smooth. Let the dough rest in a bowl with some olive oil, covered, for 30 minutes.

After the rest, wet your hands to prevent sticking. Gently stretch one side of the dough upwards and fold it over the centre. Repeat on all sides, then flip the dough seam-side down. Repeat this stretch and fold process two more times, every 30 minutes, for three total. After the last fold, cover and let rise until roughly doubled in size.

Lightly flour your surface and gently turn out the dough. Divide into two equal pieces. Working with one piece at a time, gently stretch into a rough rectangle (about 20–25 cm long). Roll up tightly into a log from a long edge, then taper the ends slightly to get the classic filoni shape.

Place shaped loaves seam-side down on a tray lined with parchment paper and dusted with bread flour. Cover loosely with a tea towel and let rise for 30–40 minutes.

Preheat your oven to 230°C. Place a baking tray on the middle rack to heat up. Once the loaves have risen, gently transfer onto the hot tray. Score the top of each loaf with 3–4 slashes and spritz with water.

Bake for 25–30 minutes, or until golden brown and crisp. Cool completely on a wire rack before slicing or stuffing.

To make the stuffed filone: slice off the top of the filone, drizzle with extra-virgin olive oil and a slight sprinkle of salt. Arrange tomato slices on top and season lightly with salt. Layer stracciatella, pickled vegetables of your choice and plenty of coppa. Add rocket. Cut the stuffed filone into 3–4 panini to serve.