Weekend plans sorted! 📸 @photopalmer Styling @vanessaaustinstylist Art direction @emilyaoneill . Posted @withregram • @silviacollocaofficial To celebrate publishing week, I leave you with one of my latest obsessions... tigelle! A sensational bread roll cooked on the stove with a special press. If a tigelle press is not in your arsenal of cookware, you can easily cook them in a frying pan, ideally a non-stick and fitted with a lid. 7 g sachet dried yeast 150 ml lukewarm water 50 ml milk 275 g plain flour, plus extra for dusting 60 ml (1⁄4 cup) extra-virgin olive oil 1 tsp salt flakes prosciutto, salami, coppa, thick slices of buffalo mozzarella, stracchino or taleggio, to serve Combine the yeast, lukewarm water and milk in a jug and set aside for 5 minutes or until frothy. Place the flour and yeast mixture in a bowl and whisk lightly. Add the oil and bring the dough together using a wooden spoon or your hands. Mix in the salt, tip the dough onto a lightly floured surface and knead for 5–8 minutes or until smooth and stretchy. Transfer to an oiled bowl, cover with a damp kitchen cloth and set aside in a warm spot for 2 hours or until doubled in size. Knock the air out of the dough, then roll out on a lightly floured surface until 1 cm thick. Cut out as many 8 cm–10 cm discs as you can, rerolling the offcuts as you go. Place the discs on a tray lined with baking paper, cover and rest again for 30 minutes or until risen by two-thirds. Heat a large non-stick frying pan over medium-low heat. Cook the discs, in batches, for 3 minutes on each side or until golden, puffed and cooked through. Transfer to a plate and keep warm. Alternatively, if you have a traditional tigelle pan, season the holes in the pan with oil (use a pastry brush to really get in there), then wipe off the excess with paper towel. Heat the pan on both sides for 3–4 minutes over medium–high heat. Place a dough disc in each hole, press down gently with the pan lid, then cook on both sides for 3–4 minutes, turning halfway through to make sure each side comes into contact with the heat. Serve warm straight from the pan, cut in half and stuffed with cold cuts and cheese.