No Knead Italian Panini Bread

This No Knead Italian Panini Bread is soft on the inside with a crispy, golden crust on the outside, making it perfect for sandwiches or serving alongside soups and salads. With minimal effort and no kneading required, this easy bread recipe uses basic pantry ingredients to create a delicious, artisan-style loaf. The slight sweetness from honey (optional) complements the olive oil, giving the bread a rich flavor that pairs beautifully with a variety of fillings for your panini.

Preparation, Cook, and Total Times

• Preparation Time: 10 minutes
• Resting Time: 1 hour
• Cook Time: 30-35 minutes
• Total Time: 1 hour 45 minutes
• Servings: Makes 1 large loaf (enough for 6-8 panini sandwiches)

Cuisine
This recipe is inspired by traditional Italian panini bread, which is light, airy, and perfect for grilling. It’s a versatile bread that can be used for sandwiches, as an accompaniment to meals, or as a snack.

Full List of 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)

Step-by-Step Cooking Directions

1. Activate the Yeast:
   In a small bowl, combine the warm water and sugar (or honey if using). Sprinkle the active dry yeast over the water and stir gently. Let it sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is activated.

2. Mix the Dough:
   In a large mixing bowl, combine the all-purpose flour and salt. Once the yeast mixture is ready, pour it into the flour mixture along with the olive oil. Stir with a wooden spoon or spatula until the ingredients are just combined and a sticky dough forms. There’s no need to knead the dough—just mix it until all the flour is incorporated.

3. Rest the Dough:
   Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest in a warm place for 1 hour, or until it has doubled in size. The dough should be slightly bubbly and puffy.

4. Shape the Dough:
   After the dough has risen, gently turn it out onto a lightly floured surface. Shape the dough into a rough oval or rectangular shape, depending on the size and shape of the panini you want to make. No need for perfect shaping—it’s a rustic loaf!

   1. Preheat the Oven:
      Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

      

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   2. Bake the Bread:
      Place the shaped dough onto the prepared baking sheet. You can lightly drizzle olive oil on top of the dough for extra flavor and a golden crust. Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.

   3. Cool the Bread:
      Once baked, remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This ensures the bread sets properly and the texture develops.

   4. Serve:
      Slice the bread and serve as the base for your panini sandwiches, or enjoy it with soups and salads. It’s best enjoyed fresh but can be stored in an airtight container for a couple of days.

      Nutritional Information (per slice, assuming 8 slices)

      • Calories: 160 kcal
      • Protein: 5 g
      • Fat: 4 g
      • Carbohydrates: 25 g
      • Fiber: 1 g
      • Sugar: 1 g
      • Sodium: 200 mg
      • Cholesterol: 0 mg
      • Vitamin A: 2%
      • Calcium: 1%
      • Iron: 6%

        The Origins and Popularity of the Recipe
        Panini bread has its roots in Italian cuisine, where it is typically used for making grilled sandwiches. In Italy, “panino” means a small sandwich, and panini (the plural form) refers to the bread used for such sandwiches. This no-knead version makes the bread-making process easy and accessible, while still delivering the signature crispy crust and soft, airy interior that makes panini bread so delightful.

        

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        Reasons Why You’ll Love the Recipe

        • No Kneading Required: This recipe simplifies the bread-making process, eliminating the need for kneading, making it ideal for beginners or those short on time.
        • Fresh and Flavorful: The olive oil and optional honey give the bread a rich flavor that pairs perfectly with any filling.
        • Versatile: This bread can be used for more than just panini. It works as a side dish, a snack, or for dipping into soups and stews.
        • Perfectly Crispy Crust: The result is a rustic, hearty loaf with a crisp golden crust and soft, chewy inside—perfect for making paninis.