My panini bread recipe gives you that perfect crispy crust and airy, fluffy center without the elbow grease. With no kneading involved, a quick rise, and just 5 simple ingredients? Making bakery-quality bread has never been this easy. Slather on my easy homemade butter and serve with your favorite toppings, or go Italian style and pair with oven dried cherry tomatoes, burrata, and arugula; the options are endless!
Quick Look: Panini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Rest Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 6 Rolls
- Method: Mix, fold, rise, and bake!
- Optional Add-Ins: Thyme, rosemary, sage, chilli flakes, oregano, garlic powder, pepper, coarse salt
- Difficulty: Beginner
- Why This Works: A crispy crust and soft, airy center without the elbow grease? My recipe is perfect for first-time bakers!
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Why We Like This
- Bread that genuinely stays fresh: Tired of opening up your bread bin and finding the bread you bought just yesterday has gone stale? Unlike the bagged stuff you get from the grocery store, my bread ACTUALLY stays fresh without relying on artificial additives or unnecessary preservatives.
- Bakery store-style texture and flavor: No dense center, no soft crust, and no dull, overly processed flavor. Its bakery-style indulgence without the effort! If your loved ones are anything like my husband, they'll refuse to ever touch a slice of shop-bought panini after trying this recipe. It simply cannot be matched, and it's perfect with my gooey whole milk mozzarella and salami.
- No kneading needed: Many homemade recipes rely on tough kneading to get that perfect texture… And when you're juggling household chores, work, and keeping the kids from turning your living room into an art studio? Tough kneading quickly becomes a burden rather than a fun pastime. My recipe is made exactly with busy home bakers in mind: You still get that gorgeously light, air pocket-packed texture, but with no kneading or elbow grease involved.
- It's ACTUALLY beginner-friendly: You can make this recipe even if you've never picked up a spatula before. I know so many people who have never baked bread before, who have easily made this bread. It's so simple yet one of my favorite breads too! Once you've got this mastered, try making my no knead dinner rolls!
- It's much cheaper to make: Eating healthy shouldn't dig into your budget or feel like a compromise. My recipe isn't just healthier than shop-bought bread; it's also MUCH cheaper. With just a few low-cost simple ingredients, you can make several batches and have fresh paninis for months!
Minoo's Pro Tip: My panini bread rolls NEVER get boring. You can customize them in so many ways, and they can go with practically anything! Cheese, olives, turkey, you name it! My personal favorite filling? Fresh salami, salad leaves, and my homemade dill pickles. A total lunchbox game-changer. You can also keep it traditional and make an Italian-style sandwich!
Ingredients
Skip the speciality Italian food stores. Making homemade panini bread shouldn't feel like an art form… But it should taste like a culinary masterpiece. With my recipe, you get that air-pocket-filled texture, satisfying crunch, and rich flavor with the simplest ingredients ever.
- All-Purpose Flour: Any all-purpose flour you have in your pantry will work, but make sure you have enough! You'll need 4 cups for the dough and plenty more for dusting.
- Instant Yeast: Instant yeast is what gives you that light, fluffy rise. I find that instant yeast is the easiest to work with since it doesn't require any pre-blooming (activating). You can use active dry yeast as a substitute, but make sure to dissolve it in warm water to activate it first before adding to the dough.
Minoo's Pro Tip: Why not throw in some sage, thyme, or rosemary to add extra warmth and flavor to my panini bread? The herbs here complement my broccoli cheese soup recipe beautifully; this combo is so comforting in the winter, and it's my go-to whenever I need a pick-me-up. You can even add dried chilli flakes for a spicy kick!
How to Make My Panini Bread Recipe
- Step 1: In a large bowl, combine 4 cups all-purpose flour, 2 teaspoon instant yeast,1 teaspoon salt, and ½ teaspoon sugar. Add in 2 cups warm water and 1 tablespoon olive oil.
- Step 2: Mix the ingredients with a spatula until no dry flour remains, scraping the sides of the bowl as needed. Using wet hands, gently stretch one corner of the dough up and fold it over itself, and then turn your bowl 45 degrees. Repeat the process 8 times. This handling technique may seem a little strange at first, but trust me: This is what helps those air pockets develop and gives your panini bread that light, fluffy texture!
- Step 3: Cover with plastic wrap and place in a warm spot in your home to rise for an hour. Keep an eye on the dough, and once it's doubled in size, move on to the next step.
Minoo's Pro Tip: Your kitchen's temperature can really affect how quickly this dough rises! If your kitchen is too warm and the dough rises too quickly, you'll end up with a sloppy mess. In hot weather, have a fan running to help keep the temperature down and place your dough in a cooler spot.
- Step 4: Generously flour a clean surface and dump the risen dough out. Add an extra sprinkle of flour to the top of the dough, and then cut into 6 equal pieces with a knife or bench scraper.
- Step 5: Transfer the 6 pieces directly onto a floured, parchment-lined baking sheet.
Minoo's Pro Tip: I get the temptation to shape the dough pieces… But trust me: It isn't necessary. Your dough will bake right up and have a gorgeous, rustic shape that looks so homely and is just like they serve in Italy! The "imperfection" here is what makes my recipe pure perfection!
- Step 6: Bake your panini dough at 440°F for 30 minutes, or until golden brown. Allow to cool. Store for up to 3 days or enjoy on the same day for peak freshness. Add your choice of filling and enjoy alongside my sparkling orange soda for a refreshing lunch!
Expert Tips
- Allow an overnight rise for extra flavor: You don't need an overnight rise time to get incredible crusty bread that pulls apart easily. However, if you have the time, allowing your bread to rise overnight in the fridge adds extra depth to the flavor.
- Use the oven to help your bread rise in the winter: You deserve to have tasty paini bread all year long… But those wintry, chilly days can slow that rise right down. While you can't control the weather, I've found you can replicate the perfect environment needed for your dough to rise in your home, with the help of the oven! Turn your oven light on (keep the temp off) and just pop your covered bowl of dough in and close the door. The oven will help your dough stay snug and have it rising up in no time.
- Don't overhandle the dough: Be very gentle with the dough! Unlike traditional doughs that need a lot of kneading, this one should be handled as little as possible to preserve those beautiful air bubbles and bring out that light texture. This consistency is also perfect to soak up soup or stews, or even the leftover sauce from my cheesy mac and cheese!
Panini Bread Recipe FAQs
My homemade panini bread will keep well for a few days when stored in a paper or plastic bag on the counter.
If you notice your panini bread starts to go stale, don't panic! Dampen the bread a little with water, then just pop it in the oven at 450°F for 5 to 7 minutes. Trust me: It'll taste just like fresh bread! Serve warm and add mozzarella for a gooey, cheesy roll. You can even cook it for longer and drizzle on olive oil to make a PERFECT bruschetta base, or slice it up and turn it into croutons to give a bread bowl soup extra crunch!
If you need to store it for longer, it's best to freeze my bread to preserve that fluffy, soft texture. To freeze, just cut the panini rolls in half and then place them in a bag in the freezer. I've found they'll freeze well for up to 3 months.
If your panini bread isn't rising, I've found that it's usually because of expired yeast! If your yeast is no longer active, it won't react and cause that rise in your dough.
You can check if your yeast is active with a very easy test: Dissolve sugar in water, add a tablespoon of yeast, and leave it for 10 minutes. If the mixture doubles in size, your yeast is still active. If nothing happens, that's a telltale sign your yeast is expired.
You should also check the type of yeast you're using. While my recipe calls for instant yeast, I've found that many people mistakenly buy active dry yeast instead. You can still use active dry yeast to make this recipe, but there is a key difference: Active dry yeast must be activated in water before you add it to the dough. If you skip this key step, your dough won't rise!
Look. If I'm wearing my "chef" hat, I'd say yes. The stretch and fold is what helps give your dough that airy, fluffy structure, and it also makes it easier to handle when shaping…
But wearing my "busy homemaker" hat? No. Even if you skip this step, your dough will still rise. It may be slightly less springy and a little flatter, but if you're slathering on the toppings, no one will tell the difference. This version also makes the BEST burger buns, especially when paired with my DIY ketchup recipe!
If your dough is sloppy and not holding its structure, don't throw it away. You can save it by dusting with extra flour. You may end up with a more dense bread here, but it'll still be delicious! Plus, I've found that slightly denser panini bread helps hold wet toppings much more readily, meaning you can pile 'em on without your roll becoming soggy in seconds!
More to Try
My panini bread will turn your kitchen into an Italian panetteria with its irresistible, fresh aroma. It's an absolute favorite in my household! The best part? It's incredibly versatile and pairs with so many dishes, like these below:
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Panini Bread Recipe
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Ingredients
- 4 Cups All Purpose Flour
- 2 teaspoon Instant Yeast
- ½ teaspoon Sugar
- 1 teaspoon Salt
- 2 Cups Warm Water
- 1 tablespoon Olive Oil
Instructions
- In a bowl, combine the flour, yeast, salt, and sugar. Add in warm water and olive oil.
- Mix with a spatula until no dry flour remains. With wet hands, stretch one corner of the dough up and fold over itself. Turn the bowl 45 degrees, and repeat 8 times.
- Cover the dough with plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
- Flour a surface and dump the risen dough on top. Sprinkle more flour on the dough, then cut into 6 equal pieces.
- Transfer pieces onto a floured, parchment-lined baking sheet.
- Bake at 440°F for 30 minutes until golden brown. Cool completely before serving.
Notes
- Always wet your hands while folding: Don't skip this step. This makes it much easier to work the dough!
- Be generous with the dusting: Dust more flour on the counter than you would for a different bread, and don't forget to also dust your parchment paper so the dough doesn't stick!
Nutrition
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I added 1 TBS of caraway seeds and it was Heavenly!!! Will make it again for sure!!
That sounds delicious!! I'm so happy to hear that (:
mine got a little over cooked at 440 my oven runs hot I only still baked for 24 min but could have been less I will try on 400 next time
Great adjustment Julie! Every kitchen is unique.
Can you use whole wheat flour for this? Need to stay away from white flour
Hi Brenda! You absolutely can. I wouldn't recommend doing 100% whole wheat flour as you'll end up with a really dry bread. Your best option is to replace 50% of the flour with whole wheat flour and increase the water by about 2 tbsp - 1/4 cup!
Just made these this afternoon and this recipe has gone into my favorites folder! ..........easy to make and tastes so good! Thank you!
WOW, what an incredible compliment Sandra!! Thank you so much (: I’m so glad you loved this recipe.
Hello!
Love your recipes and videos. Was that brown sugar used in this one?
Hi Donna! I used coconut sugar but you can use any sugar (:
So easy, so yummy, sandwiches for lunch today. Thanks for this great recipe.
Thank you so much Ariel!! So happy it turned into a delicious lunch for you!!
Awesome! I needed a quick crusty bread to dunk in pot roast. These were perfect! Next time I'll double the salt, but other than that these are perfect as is.
Jojo that sounds like the coziest meal ever So glad they were perfect for you!! And I love that you’re already tweaking it to your taste!
It truly was the easiest and best panini bread!
Anna, thank you! “Easiest and best” is exactly the goal with this one. So happy it worked out for you!
So far the best and quickest
So happy to hear that Joseph! This is one of those breads that looks so impressive but is so easy to bake.
I love Panini bread
What flour we must use please
Hi Lorraine!! You can use all purpose flour or bread flour!