Ingredients
Panini Bread Dough
- 3 cups all-purpose flour (plus extra for handling the dough)
- 1 teaspoon active dry yeast
- 1½ cups lukewarm water
- 1½ teaspoons salt
- 1 tablespoon olive oil
Instructions
- Prepare the dough: In a large bowl, stir together the flour and active dry yeast using a wooden spoon. Gradually pour in the lukewarm water while stirring to combine. Once incorporated, stir in the salt followed by the olive oil. The dough will be quite wet and shaggy, which is expected for this no-knead method. Cover the bowl and let the dough rise at room temperature for at least 6 hours, up to 24 hours, to develop flavor and bubbles.
- Shape and rest the dough ball: After the rising time, the dough will be bubbly and active. Generously flour your hands, gently lift the dough from the sides of the bowl, and tuck it underneath to form a smooth ball, avoiding any kneading. Place the dough ball back into the bowl, cover, and let it rest for 1 hour. This rest period makes handling easier for the next step.
- Divide and pre-shape the panini: Dump the rested dough onto a well-floured surface. Using a knife or bench scraper, divide the dough into 6 roughly equal pieces, about 140 grams each if using a kitchen scale. Shape each piece into a smooth ball, cover them, and allow to rest for 30 minutes to relax the gluten.
- Shape into panini rolls: Gently flatten each dough ball into a 5-inch circle or oval shape without pressing too hard to keep the air bubbles intact. Roll each flattened piece into a cylinder shape, place them onto a baking sheet, cover, and let them rise for an additional hour until puffy.
- Preheat and prepare the oven: Heat your oven to 425°F (220°C). Place a pan of water on the lowest oven rack to create steam and position your baking rack as low as possible, just above the water pan. This steam will help develop a crisp crust.
- Score and bake the panini: Using a sharp knife or bread lame, score the tops of each panini lightly without cutting deeply to avoid deflating the dough. Bake for approximately 25 minutes until they are golden brown on top and underneath with a crisp crust.
- Cool and serve: Remove the panini from the oven and allow them to cool completely on a wire rack before serving. This cooling step completes the cooking process, ensuring the bread is fully set inside.
Notes
- Make sure the water is lukewarm to activate the yeast properly without killing it.
- Do not knead the dough; the long rise substitutes for kneading in gluten development.
- The resting periods are essential for ease of handling and good texture.
- Using a pan of water in the oven helps create steam, which yields a better crust.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- You can freeze the baked panini and reheat them later for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
