Make homemade crusty Italian rolls with this easy no knead panini bread recipe! Enjoy filled with your favorite sandwich ingredients.
I’m so excited to share with you this recipe for easy to make Italian panini bread! I’ve been experimenting with transforming my no knead pizza dough recipe into bread for several weeks and I’m loving the results.
This ever so versatile no knead dough has been a game changer when it comes to baking. It’s never been easier to make pizza, even at the last minute, when all I have to do is stir together the ingredients for the dough in the morning and let the dough proof all day long. At the end of the day I have the best homemade pizza to enjoy for dinner.
I have transformed this simple dough into so many delicious recipes for you to try. Check out a complete list further below in this post!
These are not your typical soft, light and fluffy grocery store rolls. My panini bread recipe makes rustic, crusty rolls with a satisfying chewy texture on the inside. Perfect for sandwiches!
I implore you to not let the 26 1/2 hour prep time intimidate you. The vast majority of this is idle time waiting for the dough to rise. In reality, the hands on time required to prepare and shape the dough is only a few minutes.
Tips on handling no knead dough
My no knead dough recipe is a high hydration dough and therefore quite sticky. However this is what contributes to the wonderful texture of this bread.
So please do not despair! With a bit of practice you’ll quickly learn how to easily handle this sticky dough.
- Generously flour your work surface and hands, as needed, when handling the dough.
- A bench scraper is very helpful for dividing and shaping the dough.
- Avoid overhandling the dough, it does not require vigorous kneading as a traditional pizza or bread dough.
- This no knead dough is quite soft and airy, use a light hand when shaping it in order to avoid deflating the air pockets.
Variation
Due to a lactose intolerance, I make homemade ricotta on a regular basis with lactose free milk. You can check out that recipe here!
As a result I am left with an overabundance of whey, that is the liquid leftover after the ricotta is strained. Since I hate waste, I did a little research and discovered that whey can be used in place of water when making pizza or bread.
And I must say that my family and I are hooked on the wonderful chewy texture and slightly tangy flavor that whey adds to the dough. At the same time, whey also increases the protein content of your dough.
So if you’re into making your own ricotta, save that whey. As a matter of fact, I have a few glass jars of it sitting in my freezer right now! If not, the recipe works just as well with plain water.
Ingredient List
- All-purpose flour
- Active dry yeast
- Water
- Salt
- Olive oil
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough
- In a large bowl, stir together the flour and yeast.
- Heat water until lukewarm and stir into the dry ingredients.
- When the water is incorporated stir in the salt.
- Lastly, stir in the olive oil.
- The dough will be quite wet and have a shaggy appearance, this is normal.
- Cover and let rise for a minimum of 6 hours or up to 24 hours at room temperature.
- After this rising period it will be bubbly (first image below).
- Generously flour your hands and gently lift the dough from the sides of the bowl, tuck it underneath to shape into a ball. Do not attempt to knead the dough!
- Place it back in the same bowl, cover and let rest for one hour.
- This step is crucial as it will make the dough easier to handle in the next step.
Shape the panini
- Dump the dough onto a generously floured surface.
- Use a knife or bench scraper to divide the dough into 6 pieces. You may eyeball this or use a kitchen scale to divide the dough equally into roughly 140 gram pieces.
- Shape the dough into balls, cover and let rest for 30 minutes.
- Gently flatten each ball into roughly a 5 inch circle or oval shape.
- Apply gentle pressure to avoid deflating the dough.
- Roll each flattened circle of dough into a cylinder.
- Place on a baking sheet. Cover and let rise one more hour.
- Meanwhile preheat oven to 425 degrees F.
- Place a pan of water on the lowest rack in the oven. Place your middle baking rack as close to the bottom of your oven as possible, just above the pan with the water.
- Score each panini using a sharp knife or bead lame. Do not make the incision too deep as you don’t want to deflate the panini.
- Bake for about 25 minutes until golden brown on top and golden underneath.
- Transfer to a wire rack and let cool before cutting.
Recipe Notes
-Replace up to 1 cup of white flour with whole wheat flour.
-Make round panini instead of oval shaped. After the dough is shaped into balls, let rise one hour, then score the buns before baking.
-The dough may be divided into 8 pieces for small panini or into 4 pieces for submarine (or hoagie) rolls.
-Use this bread to make traditional panini stuffed with coldcuts and cheese.
-Try my pane cunzatu recipe, a traditional Sicilian sandwich.
-For a vegetarian option, fill with marinated roasted vegetables.
Store at room temperature, for up to 2 days for the best texture, well wrapped in a plastic bag; cloth bread bag or bread box.
Place, well wrapped, in a freezer safe container for up to 1 month. Thaw at room temperature. They may be warmed in the oven before serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more easy no knead dough recipes!
- Easiest No Knead Pizza Dough Recipe
- Parigina Pizza
- Pizza Fritta (fried pizza dough)
- Olive and Cheese Buns
- Chicory, Egg and Cheese Stuffed Pizza
- No Knead Fig and Rosemary Focaccia
- Mortadella, Pistachio and Mozzarella Stuffed Buns
- Focaccia Messinese
- Sfincione Bagherese
- No Knead Fig and Walnut Bread
- No Knead Skillet Focaccia Bread
- Scacciata with Potatoes and Sausage
- Scacciata with Cauliflower and Black Olives
- Paprika and Garlic Herb Bread
Ingredients
- 3 cups all-purpose flour plus extra for handling the dough
- 1 tsp. active dry yeast
- 1½ cups water heated until lukewarm
- 1½ tsp. salt
- 1 tbsp. olive oil
Instructions
Prepare the dough
- In a large bowl, use a wooden spoon to stir together the flour and yeast.
- Heat water until lukewarm and stir into the dry ingredients. When the water is incorporated stir in the salt. Lastly, stir in the olive oil.
- The dough will be quite wet and have a shaggy appearance, this is normal. Cover and let rise for a minimum of 6 hours or up to 24 hours at room temperature.
- After this rising period it will be bubbly.
- Generously flour your hands and gently lift the dough from the sides of the bowl, tuck it underneath to shape into a ball. Do not attempt to knead the dough!
- Place it back in the same bowl, cover and let rest for one hour.This step is crucial as it will make the dough easier to handle in the next step.
Shape the panini
- Dump the dough onto a generously floured surface. Use a knife or bench scraper to divide the dough into 6 pieces.
- You may eyeball this or use a kitchen scale to divide the dough equally into roughly 140 gram pieces. Shape the dough into balls, cover and let rest for 30 minutes.
- Gently flatten each ball into roughly a 5 inch circle or oval shape. Apply gentle pressure to avoid deflating the dough.
- Roll each flattened circle of dough into a cylinder. Place on a baking sheet. Cover and let rise one more hour.
- Meanwhile preheat oven to 425 degrees F. Place a pan of water on the lowest rack in the oven. Place your middle baking rack as close to the bottom of your oven as possible, just above the pan with the water.
- Score each panini using a sharp knife or bead lame. Do not make the incision too deep as you don't want to deflate the panini.
- Bake for about 25 minutes until golden brown on top and golden underneath.
- Let cool completely before serving.
Notes
-Make round panini instead of oval shaped. After the dough is shaped into balls, let rise one hour, then score the buns before baking.
-The dough may be divided into 8 pieces for small panini or into 4 pieces for submarine (or hoagie) rolls. Serving suggestions: -Use this bread to make traditional panini stuffed with coldcuts and cheese.
-Try my pane cunzatu recipe, a traditional Sicilian sandwich.
-For a vegetarian option, fill with marinated roasted vegetables. Storage: Store at room temperature, for up to 2 days for the best texture, well wrapped in a plastic bag; cloth bread storage bag or bread box. To Freeze: Place, well wrapped, in a freezer safe container for up to 1 month. Thaw at room temperature. They may be warmed in the oven before serving.
tom adhoc
I made these for the Italian side of the family. They were amazing. They did not believe that I made them. They were convinced that i bought them at the bakery and was taking credit. The word ‘fugazi’ was mentioned.
BTW I’m on a low salt diet so I lowered the salt and let the dough sit in the fridge for a few days to develop taste. Just as good!
Nadia
Hi Tom, they do look like bakery panini, right? But much better tasting of course. In fact I have stopped purchasing my panini since I can easily whip up a batch of these within the day. Thank you for your lovely comment!
Allison
Hi – these look so great! Can they be made into loaves instead of rolls?
Nadia
Hello Allison, yes you definitely can! I have so far divided this dough into 8 small panini as well as 4 large submarine (or hoagie) rolls so you can definitely make larger loaves if you’d like. The baking time may require some adjusting. Make sure they are golden both on top and underneath. Hope you enjoy them!