Let’s dive into the magic of a warm, crusty panini, made even better with a homemade touch. Have you ever dreamt of crafting artisan panini bread right in your own kitchen, without the fuss of kneading? It’s absolutely achievable, and incredibly satisfying. This no-knead panini bread recipe will become a family favorite. I’m excited to share my favorite no-knead panini bread recipe with you, that has brought so much joy to our kitchen.

My family craves the taste of a perfectly pressed panini, but store-bought bread never quite hit the mark. I knew I needed to find a better way. So I embarked on a mission, searching for an easy panini bread that delivered big flavor and that classic, crusty texture. With some kitchen adventure, this no-knead panini bread recipe was born. I’m thrilled to share it with you!

This journey wasn’t just about finding a recipe; it was about creating a simple, comforting experience for my family. I wanted something we could all enjoy, something that felt special without requiring hours of work. That’s why I fell in love with the no-knead method. It’s forgiving, flexible, and yields an artisan-quality bread that’s perfect for panini.

With this recipe, you’ll discover how authentic flavor is within reach, even on busy weeknights. Are you ready to create something truly special together? Join me as we explore this easy panini bread recipe and transform simple ingredients into a culinary delight.

INGREDIENTS You’ll Need:

Here’s what you’ll need to bring this delicious no-knead panini bread recipe to life. I always say, the quality of your ingredients shines through in the final taste, so choose wisely!

3 cups (360g) all-purpose flour: For the best flavor in this no-knead panini bread recipe, I recommend using unbleached, all-purpose flour.
1 ½ teaspoons (6g) sea salt: A good quality sea salt enhances all the flavors in the bread.
½ teaspoon (1g) active dry yeast: Ensure your yeast is fresh. If it’s been sitting in the pantry for a while, test it first with a little warm water and sugar to make sure it bubbles.
1 ½ cups (360ml) lukewarm water: The water should be warm to the touch, but not hot. Think baby bath temperature.
2 tablespoons olive oil: Adds richness and helps create a lovely crust. This no-knead panini bread recipe proves that authentic flavor comes from thoughtful ingredient choices.
Optional: 1 teaspoon dried rosemary or Italian seasoning: For an extra layer of flavor. My family loves when I add this extra touch to our no-knead panini bread recipe.

I believe that the simpler the ingredients, the more important their quality becomes. You’ll find the freshest ingredients for this no-knead panini bread recipe at your local farmer’s market or a well-stocked grocery store. Trust me, this no-knead panini bread recipe ingredient list focuses on quality over quantity for authentic flavors!

Let’s Create This Together!

Now for the fun part! Follow these steps to create your own artisan-style panini bread. I’m so excited to guide you through this no-knead panini bread recipe.

Combine dry ingredients: In a large bowl, whisk together the flour, salt, yeast, and any dried herbs you’re using.
Add water: Pour in the lukewarm water and olive oil. Stir with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky – that’s exactly what we want!
First Rise (12-18 hours): Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for at least 12 hours, or up to 18 hours.
- This long rise is key to developing the flavor and texture of the bread. In my kitchen, this flavorful no-knead panini bread recipe typically takes about 14 hours.
Shape the dough: Lightly flour a work surface. Gently turn the dough out onto the floured surface. Be careful not to deflate it too much.
- Gently shape the dough into a rectangle, about 12×8 inches. Cut the dough into 6 equal pieces. Shape each piece into an oval.
Second Rise (30-60 minutes): Place the shaped dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30-60 minutes.
- Perfect time to appreciate the aromatic transformation!
Preheat oven: Preheat your oven to 450°F (232°C). If you have a baking stone, place it in the oven while it preheats. This will help create a crispier crust.
Bake: Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Don’t be surprised if your no-knead panini bread recipe develops a few cracks – that’s part of the rustic charm.
Cool: Transfer the bread to a wire rack and let it cool completely before slicing and using for panini. Your no-knead panini bread recipe should fill the kitchen with amazing aromas by now.

Here’s where I used to miss a key step with my no-knead panini bread recipe – letting it cool completely! It makes a huge difference in the texture and ease of slicing.

While your no-knead panini bread recipe is developing these flavors, take a moment to appreciate creating something special for your family!

How We Love to Enjoy This!

This no-knead panini bread recipe isn’t just about making bread; it’s about creating moments. The family gathers quickly when this aromatic no-knead panini bread recipe appears with a platter of sliced meats, cheeses, and veggies, ready for a panini-making party.

We love using this crusty panini bread for classic Italian combinations like prosciutto, mozzarella, and basil, or grilled chicken with pesto and roasted red peppers. Try serving these paninis with a simple side salad or a bowl of tomato soup for a complete and satisfying meal. This no-knead panini bread recipe is perfect for those evenings when we want something truly satisfying!

During the summer, we often take our panini press outside and enjoy a casual dinner on the patio. In the fall, I love adding a slice of apple and some cheddar cheese for a cozy, seasonal twist. The possibilities are endless!

This artisan panini bread also makes fantastic leftover transformations! Slice it into cubes and toast them for croutons, or use it to make a delicious bread pudding.

I always get compliments on the texture and flavor of this bread. Guests are always surprised to learn how easy it is to make. This easy panini bread is perfect for weekend lunches, casual dinners, or even a special brunch.

FAQs: Your Questions Answered

Got questions about making this no-knead panini bread recipe? I’m here to help! Let’s tackle some common concerns and ensure your kitchen adventure is a success.

Q: Does this no-knead panini bread recipe really satisfy hearty appetites?

A: Absolutely! These homemade panini rolls are substantial and filling. They hold up beautifully to a variety of fillings and provide a satisfying meal.

Q: What if someone in my family prefers milder flavors in their no-knead panini bread recipe?

A: No problem at all! Simply omit the dried rosemary or Italian seasoning. The bread will still be delicious with its basic, slightly tangy flavor.

Q: How can I prepare this no-knead bread for panini ahead for busy weeks?

A: You can mix the dough and let it rise in the refrigerator for up to 3 days. When you’re ready to bake, take it out of the fridge, shape it, let it rise for the second time, and bake as directed.

Q: Can I use a different type of flour for this recipe?

A: While all-purpose flour works best, you can experiment with bread flour for an even chewier texture. I haven’t tried it with gluten-free flour, but it might work with a gluten-free blend designed for bread making.

Q: Is a baking stone really necessary?

A: No, but it definitely helps create a crispier crust. If you don’t have one, you can still achieve great results by baking the bread directly on a baking sheet.

Q: How long will this no-knead panini bread recipe stay fresh?

A: This artisan panini bread is best enjoyed within 1-2 days. Store it in an airtight container at room temperature. You can also freeze it for longer storage.

Q: What are some other flavor variations I can try?

A: Consider adding sun-dried tomatoes, olives, or roasted garlic to the dough for extra flavor. You could also brush the tops of the loaves with olive oil and sprinkle with sea salt before baking.

Final Kitchen Wisdom:

This no-knead panini bread recipe isn’t just about making delicious bread; it’s about creating a connection with your family through simple, wholesome food. This no-knead panini bread recipe supports my family’s authentic meal goals because it’s easy to make, uses simple ingredients, and delivers incredible flavor. This flavorful no-knead panini bread recipe reminds me of another family favorite, overnight no-knead focaccia bread, for more flavor inspiration.

My no-knead panini bread recipe Flavor Secrets:

Long, slow rise: This is key to developing the flavor and texture of the bread. Don’t rush it!
Quality ingredients: Use the best quality flour, salt, and olive oil you can find.
Don’t overwork the dough: The beauty of no-knead bread is its simplicity. Just mix it until it comes together and let time do the rest.

Here are a few family-tested no-knead panini bread recipe variations:

Rosemary and Sea Salt: Add 1 teaspoon of dried rosemary and sprinkle the tops with coarse sea salt before baking.
Garlic and Herb: Add 2 cloves of minced garlic and 1 tablespoon of chopped fresh herbs (such as thyme, oregano, or parsley) to the dough.
Sun-Dried Tomato and Olive: Add ½ cup of chopped sun-dried tomatoes and ½ cup of chopped Kalamata olives to the dough.

My son loves the garlic and herb version, while my daughter prefers the classic rosemary and sea salt. I encourage you to make it your signature version by experimenting with different flavors and ingredients. If your family loves these authentic flavors, they’ll appreciate greek yogurt zucchini bread!

I hope this recipe brings as much joy to your kitchen as it has to mine. May your paninis be perfectly pressed, your bread be wonderfully crusty, and your family gatherings be filled with laughter and delicious food. For more genuine cooking ideas for family meals, explore this 5 Ingredient No-Knead Sandwich Bread Recipe.

Happy baking, fellow flavor seekers! I am sure that you will create a satisfying no-knead panini bread recipe.

no-knead panini bread recipe

Print Recipe

Enjoy fresh, crusty panini bread made easily with this no-knead recipe. Perfect for sandwiches, this bread requires minimal effort for maximum flavor.

Author: Savannah Rose
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 12 hours 25 minutes
Yield: 2-4 loaves
Category: Bread
Method: Baked
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
1 3/4 teaspoons kosher salt
1/2 teaspoon instant or rapid-rise yeast
1 1/2 cups lukewarm water
1 tablespoon olive oil, plus more for greasing

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Instructions

In a large bowl, whisk together the flour, salt, and yeast.
Add the lukewarm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for at least 12 hours, or up to 18 hours.
Lightly flour a work surface. Gently scrape the dough out of the bowl and shape it into a rectangle roughly the size of your panini press.
Cut the dough into desired number of portions. (2-4 portions)
Lightly grease your panini press with olive oil.
Place dough in the press and cook according to panini press directions until golden brown and cooked through.
Let cool slightly before slicing and serving.

Notes

Brush the finished panini bread with garlic butter for an extra layer of flavor. Serve warm with your favorite panini fillings.