Panini with Buffalo Mozzarella, Nectarines and Pesto Rosso

Mix flour with salt and knead in a mixing bowl with yeast, thyme, water as well as oil to a smooth dough. Cover and let rest for about 20 minutes.

Cut 8 equal pieces from the dough, grind them into balls by hand on a lightly floured work surface. Place on a floured baking sheet and let rest, covered, for another 20 minutes.

In the meantime, preheat the oven to 200 °C top/bottom heat.

Flatten with your hand and pull them a little lengthwise, brush with olive oil and bake in the preheated oven for about 8-10 minutes. Allow to cool slightly.

Spread the cooled panini with pesto rosso.

Drain buffalo mozzarella, pluck into pieces and place on top of panini.

Cut nectarines in half, remove seeds and cut into thin wedges. Pluck basil and spread on paninis with nectarine wedges. Finally, add a little salt.

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