Description
A simple, no knead Italian panini bread recipe that creates rustic, golden rolls with a crisp crust and tender crumb—perfect for sandwiches or eating plain.
Ingredients
3 cups all-purpose flour (plus more for handling)
1 tsp active dry yeast
1½ cups lukewarm water
1½ tsp salt
1 tbsp olive oil
Instructions
1. In a large bowl, stir together flour and yeast using a wooden spoon.
2. Add lukewarm water and mix until combined.
3. Stir in salt, then olive oil. The dough will be wet and shaggy.
4. Cover and let rise at room temperature for 6 to 24 hours until bubbly.
5. Flour your hands and gently shape the dough into a ball. Let rest in the bowl for 1 hour.
6. Transfer to a floured surface, divide into 6 pieces, and shape into balls.
7. Rest the dough balls for 30 minutes, then flatten gently into 5-inch ovals.
8. Roll each into a cylinder and place on a baking sheet. Cover and let rise for 1 hour.
9. Preheat oven to 425°F. Place a pan of water on the lowest oven rack.
10. Score each panini lightly on top. Bake for 25 minutes until golden.
11. Let cool completely before serving.
Notes
Substitute up to 1 cup of flour with whole wheat for a nuttier taste.
Make round panini instead of rolls by shaping into balls and scoring before baking.
Divide dough into 8 pieces for smaller panini or 4 pieces for large sub rolls.
Store at room temperature for up to 2 days, well-wrapped.
Freeze for up to 1 month in airtight containers. Reheat in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian