Panini All’Olio (Italian Olive Oil Rolls) and Panetteria

Panetteria: Gennaro’s Italian Bakery, written by Gennaro Contaldo, features authentic sweet and savory Italian baking for both special occasions and everyday cooking. Highlights include Treccia Colorata (Braided Sweet Bread), Danubio Salato (Savory Brioche), Panini al Latte (Milk Rolls), Focaccia con Aglio e Rosmarino (Focaccia with Garlic and Rosemary), and Strudel Di Mele (Apple Strudel). I will also be sharing his recipe for Panini All’Olio (Italian Olive Oil Rolls) following the review. 

Disclosure: I received this book from Interlink Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Gennaro Contaldo

Gennaro Contaldo is an acclaimed chef and TV personality who grew up in Minori on the Amalfi coast and started working in restaurants at the age of eight. He was inspired by watching his mother make bread and visiting his uncle’s village bakery. He is the co-host of the series Two Greedy Italians with Antonio Carluccio and regularly appears on Saturday Kitchen.

Gennaro is also the author of many other books including Gennaro’s Cucina, Gennaro’s Limoni, Gennaro’s Pasta Perfecto, Gennaro’s Fast Cook Italian, and Passione.

Panetteria

Gennaro begins Panetteria by breaking down the basic ingredients with beginners in mind. He talks about the different types of flour and how to choose the best one, the differences between fresh and active-dry yeast, and how to create a Biga (starter dough). 

He also details the stages of bread making from mixing and kneading to rising, shaping, proofing, and baking. Along the way, he includes helpful tips and hints for success.

Chapters are divided based on the type of baked good: Flours, Yeast, Biga, Cooking Notes, Pane, Focaccia, Pizze, Torte Salate, Pan Dolci, Crostate, Biscotti, and Torte.

The photography is provided by Dan Jones with food styling by Emily Ezekiel. Many of the recipes include a beautifully styled photo, generally of the finished product. The stages of bread making and basic bread dough sections also include step-by-step photos of Gennaro shaping the dough.

Titles are labeled in Italian and English. Every recipe has a headnote with background information, tips, and variations. The measurements are listed in US Customary and Metric.

Panini All’Olio (Italian Olive Oil Rolls)

Panini All’Olio are little fragrant rolls made with a yeast and olive oil-based dough. The thin and slightly crisp crust gives way to a soft and fluffy interior. They are popular as a lunch or afternoon snack either plain or with cheese and cured meats.

These Panini All’Olio can be formed into a variety of ways.

I shaped half of the dough into simple rounds, seam-side down on the baking sheet. For the other half, I rolled each piece of dough into a thin rectangle, then rolled up into a long cylinder. If forming into cylinders, pinch together the end seam to close and keep it from unraveling, then place seam-side down on the baking sheet.

After the final rise, the rolls are baked in a 425˚F (220˚C) oven until puffed and lightly golden. They are best within a day of baking and especially warm from the oven.

A Few Panini All’Olio Tips

If using active dry yeast, activate it in the lukewarm water before stirring in the remaining ingredients. When adding to the water, make sure the liquid isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

If the dough is too crumbly and just won’t come form after mixing everything together thoroughly, add some more water a splash at a time. Give it some time to blend fully with the flour before adding more.

Add just enough flour to the work surface to create a smooth and workable dough. Too much flour will cause the texture to become more dense.

In a warm kitchen, the first rise should take about 1 hour to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

I appreciated that Gennaro includes how much to weigh each piece when dividing the dough to easily make them equal. Each piece should be roughly 50 grams (1 3/4 ounces).

Other Dishes

I also made the Calzone con Ricotta e Salame (Calzone with Ricotta and Salami), Pan Dolce Toscano, Crostata di Ricotta e Nutella, and Cantuccini con Pistacchio e Cioccolato Bianco (Cantuccini with Pistachio and White Chocolate).

The Calzone con Ricotta e Salame was easy to put together and a big hit with the family. The basic calzone dough is filled with ricotta, mozzarella, salami, Parmesan, and parsley before baking until golden. Other filling options include sausage and broccoli; escarole; and tomato, ham, and mozzarella.

Pan Dolce Toscano is a sweet bread from Tuscany. The yeast-based dough is sweetened with a little sugar and includes cinnamon, lemon zest, and orange zest for flavor. Gennaro recommends toasting the slices and serving them with jam for breakfast or as a teatime snack. They can also be dipped into Vin Santo or coffee.

I had a little reading comprehension failure when it came to the Crostata di Ricotta e Nutella. I was preparing the tart late at night and accidentally mixed the nutella in with the ricotta mixture instead of spreading it in a thin layer over the tart dough and topping with the ricotta mixture. Even with the error, the tart was quite delicious.

The Cantuccini con Pistacchio e Cioccolato Bianco would be particularly perfect as a accompaniment for teatime or even as a holiday gift. These cookies are known as cantucci in Tuscany and biscotti elsewhere. This batch is studded with toasted pistachios and white chocolate chips.

Panetteria is a great pick for those who enjoy baking and Italian cuisine. The recipes are well written and easy to follow for even novice bakers. I especially love the wide assortment of recipes, many I had never come across before. There is a nice balance between sweet and savory.

Most of the ingredients are readily available in the average American grocery store. A few that may require more searching include saffron, grana cotta, orange blossom water, semolina, golden raisins, broccolini, and polenta cornmeal.

Panini All’Olio (Italian Olive Oil Rolls) Recipe

Excerpt from Panetteria

Print Pin

Panini All’Olio (Italian Olive Oil Rolls)

A recipe for Panini All'Olio (Italian Olive Oil Rolls) from the cookbook, Panetteria! These soft, yeast-based rolls are delicious on their own or as the base for sandwiches.

Course Appetizer

Cuisine Italian

Keyword bread, Italian, Italy, olive oil, panini

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 16 Rolls

Ingredients

• 2/3 ounce (18 grams) fresh yeast or 3 teaspoons (1/3 ounce, 9 grams) active dry yeast)
• 1 cup (250 milliliters) lukewarm water 105-115˚ F, 40-46˚C
• 1/4 cup scant (50 milliliters) olive oil
• 1 egg yolk
• 1 teaspoon granulated sugar
• 4 cups (1 pound 2 ounces, 500 grams) white bread flour sifted, divided
• 2 1/2 teaspoons salt

Instructions

• Line a large flat baking tray with parchment paper.
• Combine the fresh yeast with the lukewarm water and olive oil (if using active dry yeast- sprinkle over the lukewarm water, stir briefly, and allow to sit at room temperature for 10 minutes until frothy before adding the olive oil and remaining ingredients). Stir in the egg yolk, sugar, and half of the flour.
• Add the salt, then the remaining flour and mix well to make a dough.
• Turn out onto a work surface and knead for about 5 minutes. Place the dough in a large bowl, cover with plastic wrap, and leave to rest in a warm place for 1 hour, or until doubled in size.
• Divide the dough into about 16 pieces, each about 1 3/4 ounces (50 grams), then shape into round or long rolls or whatever shape you prefer.
• Place on the prepared baking tray, cover with a cloth, and leave to rest in a warm place for a further 30 minutes.
• Meanwhile, preheat the oven to 425˚F (220˚C).
• Bake the rolls in the oven for about 15 minutes, until golden.
• Remove from the oven and leave to cool before enjoying.