Italian Panini Bread Recipe

Mix lukewarm water, active dry 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 instead, following manufacturer’s instructions.

Combine the flour and salt in a large mixing bowl thoroughly to distribute the salt evenly.

Add the liquid mixture to the dry ingredients along with olive oil. Stir with a spoon or spatula until all the flour is incorporated and no dry spots remain. Add a little more water if the dough feels too dry.

Cover the bowl with a damp kitchen towel or cling film. Place it in the preheated oven turned off at 250℉/120℃ to keep warm and let the dough rest for 30-40 minutes for initial proofing.

After proofing, remove the dough from the oven and preheat the oven to 440℉/220℃. Prepare a large baking sheet lined with parchment paper.

Gently scrape the dough onto a floured surface to preserve its bubbles. Dust the dough and your hands with flour and divide it into 10 equal pieces using a dough scraper or knife.

Roll each piece gently with dusted hands into small rounds or rolls. Arrange them spaced on the prepared baking sheet.

Bake the rolls in the preheated oven for 20-25 minutes or until golden brown and crusty on top.

Enjoy these panini rolls fresh and warm, perfect for making delicious panini sandwiches.