Panini Bread, The Italian Way
Discover how to make authentic Panini Bread, The Italian Way with this easy recipe.
Equipment
- mixing bowl
- oven
- Baking Sheet
- Parchment paper
- dough scraper
Ingredients
Dry Ingredients
- 4 cups unbleached all-purpose flour plus more for dusting
- 1.5 teaspoon fine salt
Wet Ingredients
- 1.75 cup lukewarm water plus more if needed
- 2 teaspoon active dry yeast or instant yeast
- 0.5 teaspoon sugar
- 1 tablespoon olive oil (15 ml)
Instructions
Preparation
- Mix water, yeast, and sugar in a jug or bowl and let it rest until foamy (about 5 minutes). If using instant yeast, add it directly to the flour.
- Combine flour and salt in a large bowl.
- Preheat the oven to 250℉/120℃ and turn it off.
- Add the liquid to the dry ingredients, add olive oil, and mix with a spoon or a spatula to incorporate the flour. Mix well until no dry flour remains.
- Cover the bowl with a damp kitchen towel or cling film, place it in the warm oven, and let it rest for 30-40 minutes.
- After this proving time, remove the dough from the oven, preheat it to 440℉/220℃, and cover a large baking sheet with parchment paper.
- Gently scrape the edge of the bowl and pour the dough on a floured working surface.
- Dust the dough with flour, and using a dough scraper or a large knife, divide it into 10 small pieces.
- Gently roll out each portion, dusting hands and surface with flour if needed. Place each piece of dough on the baking sheet.
- Bake for about 20-25 minutes until golden and crusty.
Notes
I always recommend using a digital scale to measure the flour correctly. If you don’t have one, make sure to spoon the flour into the measuring cup and level off the top. The amount of water taken up by flour may vary significantly depending on the flour, brand, and weather conditions.
Nutrition
Serving: 1pieceCalories: 196kcalCarbohydrates: 39gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 1mgPotassium: 54mgFiber: 1gSugar: 1gCalcium: 8mgIron: 2mg
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