Ingredients
- 320 water (bottle water for better result)
- 330 g GF flour, ( Caputo brand)
- 7 g dry yeast
- 12 g salt
- 100 g potato cooked and mashed
- 20 ml extra virgin olive oil + 100ml for cooking
- 200 g Sandhurst Fine Foods Panino Mix
- 100 g Sandhurst Fine Foods Rainbow olives, olive cheeks cut
- 100 g Sandhurst Fine Foods olive taponade
- 200 g Mayonnaise
- 2 g Vannella Cheese Buffalo Mozzarella, sliced
- 50 g mixed leaves, washed
- Salt & Pepper
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