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Rustic No-Knead Italian Panini Bread – Simple, Flavorful, and Perfect for Sandwiches

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 –10 slices
Course: Bread
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, whisk together flour, salt, and Italian seasoning (if using).
  3. Pour in the yeast mixture, olive oil, and honey (if using). Stir with a spoon or spatula until a sticky dough forms.
  4. 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.
  5. Lightly flour a work surface and gently shape the dough into a rectangle or oval. Transfer to a parchment-lined baking sheet.
  6. Cover again and let it rise for another 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
  7. Bake for 20–25 minutes or until the bread is golden brown and sounds hollow when tapped.
  8. 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.