Panini Bread, The Italian Way
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This easy panini bread recipe makes crusty, delicious panini rolls that make your kitchen smell like an Italian bakery! It’s a no-knead recipe, an absolute dream when you want fresh bread in about 1 HOUR. Video recipe and photos included!
Published on February 2020 /Updated on September 2024
I first published this panini recipe in 2020 and had to share it again to encourage you to make it. It’s AMAZING and has been my go-to bread recipe for ages.
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It’s on par with this no-knead pizza dough in terms of simplicity and method and makes the best bread for panini sandwiches. Still, these crusty and flavorsome rolls also pair wonderfully with soups, salads, cheese, and charcuterie. Their crispy texture is just addictive!
And best of all, it’s effortless. You only have to mix all the ingredients in one bowl; no kneading is required, which means the dough itself comes together in minutes. Next, let it rise, shape, and bake.
And you’re done. Your freshly baked panini bread will be on the table in about 1 hour, and you’ll love it!
What’s Panini
“Panini” is an Italian word. One panino (singular), two panini (plural). In Italian, the noun panino means a small bread roll without filling. However, the word is also used to indicate a sandwich made from Italian bread. The bread is cut horizontally (not sliced!) and filled with deli ingredients, often served warmed or grilled.
Panetteria is the Italian word for bakery, and every panetteria in Italy sells plain panini. And if you visit Italy, visit one of the many bakeries in the morning, get fresh bread, and think of me for a second. 🙂
Watch how to make it
List of the ingredients
- Flour
- Olive oil
- Active dry or instant yeast
- Salt
- Sugar
- Water
HOW to make PANINI bread DOUGH
(Note: this is a quick description; the full recipe is at the bottom of the page)
- In a small bowl, mix water, yeast, sugar, and let sit until foamy.
- In a larger bowl, combine flour and salt.
- Pour the liquid into the dry ingredients and add olive oil.
- Mix well with a fork; you want to incorporate all the liquid. If the dough doesn’t have the consistency shown in the photo below, gradually add a little extra water until the flour has been incorporated.
- Place the dough and its bowl in a slightly warm oven for 35-40 minutes. This trick creates a warm environment and helps the dough rise faster. Below is what the dough looks like after this rest.
- Next, using a spatula, pour the dough on a floured surface.
- Dust with flour and divide it into 10 roughly equal pieces.
- Roll out each piece as shown in the photo on the right (don’t worry if it’s not perfect).
- Place them on a baking sheet and bake until golden and crusty. You will enjoy the comforting aroma of freshly baked bread filling your kitchen!
RECIPE NOTES
ingredients & substitutions
Flour: You can use all-purpose flour, bread flour, or a combination of all-purpose and whole-wheat flour. Bread flour contains a higher protein content, resulting in a crispier crust, while all-purpose flour gives a softer crumb but is cheaper and works just as well. Whole-wheat flour produces a denser crumb and less crusty bread, so it’s best not to exceed half of the amount called for in the recipe.
Yeast: For this recipe, I used Active dry yeast, which needs to be dissolved in water to activate before adding it to the dry ingredients. But you can also use instant yeast and stir it directly into the flour; no need to activate it in water.
Salt & Olive oil: For flavor and texture.
Sugar: A small quantity of sugar helps the yeast and speeds up the proving process, but it doesn’t contribute any sweetness to the bread. If you use instant yeast, mix the sugar with the dry ingredients.
Important! Make sure to measure all the ingredients properly. I recommend using a digital scale.
WHAT DO YOU EAT WITH PANINI BREAD?
The sky is the limit! That being said, the most popular filling for panini is any salami, cured meat, cheese, or fresh or grilled vegetables. Here are a few examples of the usual ingredients for an authentic Italian stuffed panini:
- Meat: Salami, mortadella, ham, parma ham, bresaola, coppa, speck, porchetta, grilled chicken or chicken milanese.
- Cheese: Mozzarella, brie, soft cheese, toma, Emmental, gouda, goat cheese.
- Vegetables: Tomatoes, lettuce, rocket, grilled vegetables such as zucchini, peppers, eggplants.
- Eggs: Sliced hard-boiled eggs or any kind of frittata, like this spinach frittata, or this potato frittata.
- Dressing: Extra virgin olive oil and salt are the most popular dressings. But basil pesto, red pesto, mustard, or mayonnaise are often used to jazz up classic panini recipes.
Last but not least, Italians eat panini bread with any dish except pasta and pizza. Do we love carbs?! Yes, we do!
Storage Tips
Homemade panini bread doesn’t contain preservatives and keeps fresh for a short period. Panini bread lasts for about 1-2 days.
- Store your panini bread in a closed paper bag at room temperature. Within 12 hours, the crust will soften, and the crumb will become firmer. To restore crispiness, toast or grill the panini bread.
- Freeze your panini bread while it’s fresh. Place your bread in a sealed plastic bag and freeze it. When you want to use it, let it thaw at room temperature.
More easy baking recipes you’ll love!
- Quick no-knead panini bread
- Italian breadsticks (aka grissini)
- Easy Italian focaccia
- Spinach pizza
- Black pepper focaccia
- Pesto garlic bread
I hope you’ll enjoy this amazing panini bread recipe as much as we do. If you make it or have any questions, please leave a comment, rate it, or tag a photo #theclevermeal on Instagram (without posting the recipe, please!).
I would love to hear from you!
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Panini Bread, The Italian Way
Ingredients
- 1 ¾ cup (420 ml) lukewarm water, plus more if needed* (leveled)
- 2 teaspoon Active dry yeast or instant yeast
- ½ teaspoon sugar
- 4 cups (500 grams) unbleached all-purpose flour*, plus more for dusting
- 1 ½ teaspoon fine salt
- 1 Tablespoon (15 ml) olive oil
Instructions
- Mix water, yeast, and sugar in a jug or bowl and let it rest until foamy (about 5 minutes). If using instant yeast, add it directly to the flour; there's no need to mix it with water (follow the manufacturer's directions).
- Combine flour and salt in a large bowl.
- Meanwhile, preheat the oven to 250℉/120℃ and turn it off.
- Add the liquid to the dry ingredients, add olive oil, and mix with a spoon or a spatula to incorporate the flour*. Mix well until no dry flour remains, and add a bit more water if needed.
- Cover the bowl with a damp kitchen towel or cling film, place it in the warm oven, and let it rest for 30-40 minutes*.
- After this proving time, remove the dough from the oven, preheat it to 440℉/220℃, and cover a large baking sheet with parchment paper.
- Gently scrape the edge of the bowl and pour the dough on a floured working surface. The dough is fluffy and a bit bubbly now, and you don't want to deflate it.
- Dust the dough with flour, and using a dough scraper or a large knife, divide it into 10 small pieces, as shown in the pictures above*.
- Gently roll out each portion, dusting hands and surface with flour if needed. Place each piece of dough on the baking sheet.
- Bake for about 20-25 minutes until golden and crusty. They're delicious while they're still warm and freshly baked.
Video
Notes
When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve the dough consistency shown in the pictures above, add a little extra water until the flour has been incorporated. Warm oven method: This trick helps the dough rise faster. Preheat the oven to a low temperature, then turn it off to create a warm environment for the dough to rise. This shortcut works great when you run out of time. Dough cutting: I use a dough scraper, but if you don’t have one, use a knife large enough not to require a slicing motion. The dough is fluffy, and you don’t want to deflate air pockets. Nutrition facts: The nutritional values are for one serving only. They are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
I have a question can I make this recipe and put my dough in a Dutch oven thank you I am going to make the rolls today
Hi Kathryn! Sorry, I’m not sure I got the question… Would you like to put the dough in a Dutch oven during the first rise? You can, then make the rolls and bake then on a baking pan x
Good morning I don’t think you understood what I was asking you first of all I want to tell you I made the rolls they are amazing absolutely amazing what I wanted to know was can I make up the doll like you did and instead of doing it and rolls can I make bread like a loaf of bread or put it in my Dutch oven that is what I was asking you again the recipe is amazing I can’t thank you enough for it
Hi Kathryn, I didn’t get it, sorry 😅, but I’m so happy you enjoyed the rolls!
Regarding your question, you can certainly bake this dough in a large Dutch oven, while it might overflow easily from a loaf pan (since it’s 4cups/500 grams of flour).
I suggest you make the folds anyway, like it was a giant roll, that will give more “structure” to the bread. However, I’ve never baked this dough in a dutch oven before and I can’t give you the exact instructions and baking time. By coincidence I got a similar question yesterday, and I’m planning to do this test properly in order to add more instructions and notes to the recipe. Many thanks! x
Good afternoon I am doing it right now I’m waiting for my water and yeast and sugar to foam I will let you know and I will send you pictures thank you for getting back to me
You’re so welcome, Kathryn, I hope it turns out perfectly. I would be so pleased to hear back from you, thanks! x
Hi there how are you doing today well here is my bread that I made out of your recipe in my Dutch oven still waiting for her to cool it looks amazing
Wish I had this recipe a few years back. – such an easy to remember -.. Being Half-Italian – we grew up with having alot of the Calabrese Bread / Panini Sandwiches ( with Rapini).. or even Pickled Malensane (peppers with cheese)… And Yes… Fresh CAPICOLLO..
It is also good with Cheeses alone & RED WINE ( Italians have the best Cold Cut Meats and Cheeses I’ve ever tried).. or even with Fresh Mortadella or Sopresada…- Again, it is like someone described here “over the moon”…. Your a Blessing!…Making them this very moment (my 4th time)… I feel like I have my very own BAKERY now… Love em!! THANK YOU! – I only wish my Dad was here to try this..:(
Lucia, you’ve just made my day! 😍 Part of my roots are from Southern Italy as well, your memories are somehow my memories, too. Comments like yours make me feel SO HAPPY and motived, thank you! ♥️
First time making homemade rolls and these were so easy and delicious! I added some herbs and they are fabulous!
Thanks for your lovely feedback, Heather! 😍 I’m so glad they turned out fabulous x
Love the taste! My first attempt at making panini and I’m no good at shaping the rolls yet. Any tips?? I went heavy on the “dont worry if it’s not perfect” directions lol
LOL, thanks for making me smile 😉 I’m glad you loved the taste!
And regarding the “tricky” shaping…
Make sure you dust the dough and your hands with enough flour and try to work on a surface, that would be definitely easier for you.
Firstly, gently press each piece of the dough to flatten it into a round circle (about 8-9 inch diameter), dust with flour if needed. Then try to roll it or fold it (like it was a piece of paper!) in order to build a structure, and make sure the rolls don’t look flat before you bake them. 😉
Hope this helps x
What temp afire do I cook it at ,350 degrees? For 20 minutes
Hi! Please, follow the recipe at the bottom of the page, it says “preheat the oven to 440°F” and “Bake for about 20 minutes”. Cheers!
Thank you for the recipe!
I prefer doing everything in grams so I converted it roughly. It turned out good 🙂
The only thing I kinda improvised was: when do you preheat the oven? As soon as you take the dough out from resting you turn the oven on to that temp? And do you let the rolls rest on the baking sheet covered until the oven reaches the desired temp?
I also used sourdough starter to replace 150g of water and 150g of flour and they turned out very tasty, in case someone has sourdough discard they don’t want to actually discard.
Thanks again! 🙂
Thank you, Nicole! So glad you liked it 😍
Technically, in order to get the bread ready in 1 hour flat, the oven should be preheated as soon as you take the dough out (I will make this step clear in the recipe, thank you). However, if time allows, you can preheat it even when the rolls are on the baking sheet, you can let them rest until the oven reaches the temperature, it’s not an issue.
Regarding the sourdough discard, that’s brilliant (I hate wasting!), thanks for the helpful tip 💛
Golden and crusty on the outside, soft and chewy on the inside. Restaurant quality bread- can’t believe it was so easy to make! Thank you for sharing this recipe to the world💗
You’re so welcome, Tua! I’m pleased you enjoyed it 😍
Hi! Instead of doing the warm oven method for quick-rise, can I make this dough ahead of time and leave it in the fridge overnight. I plan to just take it out in the morning in time for it to reach room temperature prior to shaping. Thanks in advance for your inputs!
Hi! Yes, you can 😊 and in this case, I would suggest reducing the amount of yeast, 1 tsp is fine x
Your instructions say @ step 9 to bake at 440 F (forced fan). I don’t know what that means. My oven does not have a fan. Please include appropriate temperature for non-fan ovens.
A forced fan oven has a heating element around the fan, the hot air is evenly distributed and cooks faster. But it’s fine if you don’t have this type of oven, the panini rolls are pretty small and you don’t need to adjust the temperature, but you might want to keep them in the oven 5 minutes longer until they get a golden crust x
Is that a convection oven?
Any oven will work, and if it’s not a convection oven, just bake a bit longer or until crusty. The note is in the recipe. x
Can this be made into a loaf instead of rolls?
What a lovely easy recipe. Such a beautiful day today I put the dough outside to rise. I used 2 cups plain flour (allpurpose) and 2 cups wholegrain flour so needed to add a little more warm water. We had the rolls for lunch, so delicious with a light crust and soft and chewy inside, filling was pesto, feta and spinach. Will most definitely be making these again. Thank you for sharing.
I’m so glad you enjoyed this crusty bread on this sunny day, Carol 🙂 I usually mix all-purpose and wholegrain flour as you did, and we love it! Thanks a lot for your comment x
Hi, i’m making this now and I noticed that the blog describes adding in the oil after the yeast liquid to the flour, but it is not mentioned in the recipe instructions. Thank you! I hope it turns out well!
Hi Lauren, I see that the recipe mentions liquid and dry ingredients without specifying the oil, I’ll make that step clear now, thanks for your comment! Enjoy your freshly baked bread, I’m sure it will turn out delicious 🙂
Can I make this into a loaf? Sorry for the question – I’m not a big bread baker but would love to try this
Hi Anna, I guess you can, but I haven’t tried it yet, so I can’t give you the exact instructions and the baking time. But thanks for asking, you make me think I should try it soon myself to add more notes to the recipe. x
Loved it!! Easy and quick!! Wow!!great crust and soft in the inside!!?????? Thank you!! Great recipe!! From Costa Rica staying at home!!
You’ve just made my day, Alexandra, I’m so glad you loved this bread! Greetings from London, staying at home too xx
I am from Bari in Puglia Italy and these cane so close to the real thing that I cried. Bread in 1 hour …easy and with very little effort…all ingredients in pantry …making quarantine super easy for this Italian girl living in NY.
Your comment made my day, Elisabetta! Things like these make blogging simply amazing 🙂
Big hugs from an Italian girl living in London, and in bocca al lupo! x
I’ve never tried to make bread this way, I loved this recipe! It was pretty easy and the bread so good, this is a keeper 😉 Thanks.
Born and raised in Puglia where the bread is amazing. I have been baking bread for few years and always look for new recipes and, first time baking panini, this recipe is great.
Wow, I’m over the moon! ? If you come from Puglia that makes you an expert, especially if you’ve been baking bread for years.
Thanks so much for your lovely comment, Franca! Also, it would be great if you could pls leave a 5-star rating on this recipe! x
No words can describe these rolls,The only problem is I never
make enough
Thanks so much for your lovely comment, you’ve just made my day, Mary! 💛
You say 440 if you have a forced air oven, what about a regular ov
en?
Hi, just bake it for 5 minutes longer until golden and crusty, I’ve mentioned that in the recipe card, but I’ll make it clear x
Loved it!
Nice and easy panini!
Thank you!
Greetings from Greece!
I’m so glad you loved the recipe, Melina! Thanks for sharing your feedback, and enjoy your beautiful country! x
Delicious! Made to compliment a stew and used leftovers for chicken salad sandwiches. Easy recipe and great taste.
Thanks for your lovely comment, Susan! I’m so pleased it turned out delicious 😊 x
Hello, is this recipe OK to use with a panini press? I am looking for a bread recipe that may be used on the press once cooked. Thanks!
Good morning! These panini rolls come out crusty and puffy, not suitable for a panini press. x