Description
This No-Knead Italian Panini Bread is an easy, foolproof recipe that requires minimal effort but delivers bakery-quality results. With a crisp golden crust and a soft, airy interior, this bread is perfect for making sandwiches, dipping in olive oil, or enjoying as a side to your favorite Italian dishes. No kneading, no stress—just simple, delicious homemade bread!
Ingredients
Scale
- 3 1/2 cups (440g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons active dry yeast
- 1 1/2 cups (360ml) warm water (about 110°F/45°C)
- 2 tablespoons olive oil
- 1 tablespoon honey or sugar (optional, for a slight sweetness)
- 1 teaspoon Italian seasoning (optional, for added flavor)
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, salt, and Italian seasoning (if using).
- Pour in the yeast mixture, olive oil, and honey (if using). Stir with a spoon or spatula until a sticky dough forms.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
- Lightly flour a work surface and gently shape the dough into a rectangle or oval. Transfer to a parchment-lined baking sheet.
- Cover again and let it rise for another 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Bake for 20–25 minutes or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool completely before slicing and serving.
Notes
- For extra flavor, brush the top of the bread with olive oil before baking.
- To make the crust crispier, place a small pan of water in the oven while baking to create steam.
- If you prefer a softer texture, wrap the warm bread in a kitchen towel after baking.
- This bread stores well at room temperature for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-Inspired