Chef Chuck's Pane di Fontina

Pane e Fontina

A sure sign that the weekend has arrived, the oven is on 500 degrees, and the stone
is hot. It's time to make the pane ( bread ). Fontina is one of my favorite cheeses,
and it melts so well. The pungent flavor of the San Marzano sun dried tomatoes from
last years garden add texture and color. The artichokes and mushrooms are an added
surprise!

Pane and Fontina
2 cups warm water

1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt
Makes 2 loaves

Filling for 1

Fontina, sliced
mushrooms, sliced
artichoke hearts
San Marzano sun dried tomatoes, chopped

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and divide in two. Spread one piece onto a flour dusted cutting board and form into a rectangle shape about 1/4 inch thick. Layer fontina, mushrooms, artichoke hearts and tomatoes on dough. Roll dough and form a ring place on a baking sheet or directly onto heated stone. Brush egg whites on dough. Place in a 500 degree oven for 15 minutes or until golden brown.