Panini Bread or Panini all'olio is a delicious, extra soft Italian sandwich bead. They are typically sliced open and stuffed with cold cuts and cheese to make a sandwich. But in the recipe I'll show how you can turn this panini bread intoo the most delicious homemade crostini.
What sets them apart from typical sandwich bread or dinner rolls is their super soft, light crumb and delightful flavor that comes from using olive oil in the dough. The addition of olive oil not only imparts a subtle, rich flavor but also contributes to the bread's tender crumb and slightly crisp exterior when baked.
Contrary to some traditional regional breads like Puccia Bread from Apuglia, panini al'olio are widely spread and loved all around Italy.
Table Of Contents
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Flour - the best flour for panini should have 12.5 % protein. I love to use Italian pizza flour, it has all the necessary characteristics and guarantees success. If you can't get pizza flour and not sure of the protein content of your flour, simply follow the recipe that uses a mix of bread and all purpose flour.
- Yeast - instant dry yeast.
- Extra virgin olive oil - provides incredible flavor to panini. You'll need it for the dough plus a little more for brushing panini before baking.
How To Make Panini Bread - Step By Step
Step 1: Make the dough
- In a bowl mix flour and instant dry yeast. Add cold water and mix with a dutch whisk or with a fork until roughly combined (photos 1-4).
- Add about 2 teaspoon of olive oil taken from the total amount (photo 5).
- Mix with a mixer for 2 minutes until compact dough forms (photos 6, 7).
- Cover with a lid or plastic wrap and let rest for 15 minutes (photo 8).
NOTE: Resting time is only required if you are using a hand-held dough mixer. Resting time will help the dough develop gluten without forcing you mixer too much. You can do the same process using a standing high quality dough mixer like KitchenAid. In this case no need to let the dough rest. You can proceed directly to the next step.
- Start kneading on low speed. Add salt and 2 teaspoons of olive oil from the total amount and continue kneading (photo 9). You’ll notice how the dough will start falling apart but as you continue to knead it will come together again (photos 10-12).
- Add the remaining olive oil in small 2 teaspoon per time batches. Don’t add the next oil until the dough hasn’t absorbed the previous amount and hasn’t turned smooth again. It will take total of about 6 goes to add all the oil.
- Finish kneading the dough until it’s smooth and no longer sticks to the bowl.
Total kneading time should be 15-17 minutes, otherwise the gluten will not be strong enough which will compromise the dough structure.
- Fold the dough by pulling one side and folding over the other. Flip the dough and repeat the folding. After 3-4 folds you’ll notice how the dough will become more resistant and you’ll need to tuck it well after folding (photos 13-16).
- Pay attention to not over-do it. Once you get a smooth ball, stop.
Step 2: Set the dough to rise
Place the dough ball inside an oiled container. Cover airtight and let rise until double in size (photos 17-20).
Step 3: Form panini and let rise
- Once the dough has doubled in size remove it from the container and divide into 10 pieces, about 3 ounces (85-90 grams each).
- Using a rolling pin, roll each pieces into a rectangle and roll it tight over itself tucking the sides and pinching the seam (photos 21-24).
- Place on a parchment-lined baking sheet seam side down and well distanced apart (photo 25). Cover with a poly bag and let rise until almost double in side (see photo 26 vs photo 27). Place a couple of glasses or cups distanced apart to prevent the plastic sticking to the rolls.
- Once proofed, panini should be nice, puffy and jiggle if you shake the baking sheet. Depending on the room temperature it might take anywhere from 1 hour to 4 hours.
EXTRA TIP: If you want to speed up the proofing process, place baking sheet with panini in the turned-off oven and put a bowl with hot (not boiling) water at the bottom of the oven.
Step 4: Bake
- When ready to bake, remove the baking sheet from the oven (if you proofed the panini in the oven) and preheat it to 375 F (190C) fan off.
- Mix 2 tablespoon of extra virgin olive oil with 2 tablespoon of water and a generous pinch of salt. Beat with a fork until oil and water created an emulsion and brush panini with it.
SPECIAL NOTE: This step is optional but it's my secret to the one-of-a-kind salty olive oil coating that makes these panini taste irresistible even all on their own.
- Set panini in a preheated oven in the lower third. Bake for 20-25 minutes.
- Once out of the oven, cover panini with a linen towel and let rest for 15-20 minutes before tasting.
How To Make Crostini
Because Italian panini have olive oil in the dough, they are an excellent bread for crostini: super crispy, light and flavorful bite-size toasted pieces of bread that you can top with a light topping or munch all on their own.
EXTRA TIP: If you're looking for the best bread for bruschetta, which opposed to crostini bread has more rustic texture, dark crust and sliced thicker use Italian country bread like Pagnotta or Pugliese Bread.
You can make crostini the same day or the next day after making panini. If making the same day, make sure panini are completely cool.
Slice them into about ½ inch (1.5 cm) slices if you plan to use them with topping or slice even thinner if you want to much them all on their own or dip.
Toast bread sliced in a pan or in a preheated oven (320F or 160C) until slightly brown for 15-20 minutes. Make sure to flip crostini half through the cooking time.
How To Store
Panini bread will last for a few days kept in a paper bag.
BUT if you want to have them soft, flavorful as freshly baked on demand, pop them in a plastic bag in the freezer. Don't do it the next day after baking, do it immediately once panini are cool.
When you need them, leave them at room temperature for 30-40 minutes to turn soft again.
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Full Recipe
Italian Panini Bread
Ingredients
For the dough
- 300 grams bread flour , see note 1
- 200 grams all purpose flour , see note 1
- 275 grams water
- 1 teaspoon instant dry yeast , 4 grams
- 2 teaspoon salt , 10 grams
- ¼ cup extra virgin olive oil , 55 grams
For brushing
- 2 tablespoon extra virgin olive oil
- 2 tablespoon water
- salt generous pinch
Instructions
Prepare the dough
- In a bowl mix flour and instant dry yeast. Add water and mix with a dutch whisk or with a fork until roughly combined.Add about 2 teaspoon of olive oil taken from the total amount. Mix with a mixer for 2 minutes until compact dough forms. Cover with a lid or plastic wrap and let rest for 15 minutes.NOTE: Resting time is only required if you are using a hand-held dough mixer. Resting time will help the dough develop gluten without forcing you mixer too much. You can do the same process using a standing high quality dough mixer like Kitchenaid. In this case no need to let the dough rest. You can proceed directly to the next step.
- Start kneading on low speed. Add salt and 2 teaspoons of olive oil from the total amount and continue kneading. You’ll notice how the dough will start falling apart but as you continue to knead it will come together again. Add the remaining olive oil in small 2 teaspoon per time batches. Don’t add the next oil until the dough hasn’t absorbed the previous amount and hasn’t turned smooth again.It will take total of about 6 goes to add all the oil.Finish kneading the dough until it’s smooth and no longer sticks to the bowl.
- Fold the dough by pulling one side and folding over the other. Flip the dough and repeat the folding. After 3-4 folds you’ll notice how the dough will become more resistant and you’ll need to tuck it well after folding. Pay attention to not over-do it. Once you get a smooth ball, stop.
Set the dough for proofing
- Place the dough ball inside an oiled container. Cover airtight and let rise until double in size.
Shape Panini
- Once the dough has doubled in size remove it from the container and divide into 10 pieces, about 3 ounces (85-90 grams each).
- Using a rolling pin, roll each pieces into narrow long rectangle and roll it tight over itself tucking the sides.
- Place on a parchment-lined baking sheet distanced apart. Cover with a poly bag and let rise until almost double in side. Place a couple of glasses distanced apart to prevent the plastic sticking to the rolls.
- Once proofed, panini should be nice, puffy and jiggle if you shake the baking sheet. Depending on the room temperature it might take anywhere from 1 hour to 4 hours.NOTE: If you want to speed up the process place baking sheet with panini in the turned-off oven and put a bowl with hot (not boiling) water at the bottom of the oven.
Bake
- When ready to bake, remove the baking sheet from the oven (if you proofed the panini in the oven) and preheat it to 375 F (190C) fan off.
- Mix 2 tablespoon of extra virgin olive oil with 2 tablespoon of water and a generous pinch of salt. Beat with a fork until oil and water created an emulsion. Brush panini with it and set in a preheated oven in the lower third. Bake for 20-25 minutes.
- Once out of the oven, cover panini with a linen towel and let rest for 15-20 minutes before tasting.
Notes
- See the Step By Step Pictures for a visual walk-through of the recipe.
- Use a kitchen scale to measure all ingredients in grams.
- Instead of a mix of bread and all-purpose flour use the same amount of 12.5 % protein flour (this reads on the nutritional label as at least 4 g per 30 grams serving size or 12 grams per 100 grams) or better and easier yet Italian Pizza flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rita says
Hi Svi!
I'm trying your Panini roll recipe today but a few questions please. When do you add the salt? Also, I think in one of your recipes you stated if you live in a hot climate, reduce the yeast by half. Is this a fact? I think my yeast proofs too fast because it's hot and humid here. I think I've had problems with over proofing and then not much rising during the baking step. Frustrating!
Svitlana says
Hi Rita, yes, if your ambient temperature is over 80 F (27C) reduce the yeast amount. I also highly recommend you use cold water. Another alternative you can try is to use the indicated amount of yeast, let sit at room temperature for about 20 minutes, then finish proofing in the fridge until it doubles in size. Salt should be added with the first round of olive oil. Happy to help if you have any other questions!
Vivian says
Delicious! My husband and I enjoyed some plain freshly baked and I will use the rest for sandwiches. He asked for a softer more closed crumb bread and he enjoyed this. Thank you for sharing your recipes.
Svitlana says
Thank you for letting me know Vivian! I'm thrilled you and your husband loved my panini bread <3