no-knead panini bread recipe
This no-knead panini bread is incredibly easy to make and yields a crusty, flavorful loaf perfect for sandwiches. Enjoy freshly baked panini bread with minimal effort!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 12 hours 22 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/2 cups warm water (105-115°F)
- Olive oil, for coating
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the warm water and stir until a shaggy dough forms. The dough will be sticky.
- Cover the bowl with plastic wrap and let it rest at room temperature for at least 12 hours, or up to 18 hours.
- After the resting period, generously flour a work surface. Gently turn the dough out onto the floured surface.
- Shape the dough into a rectangle roughly the size of your panini press.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- Preheat your panini press according to the manufacturer’s instructions. Brush the plates of the panini press with olive oil.
- Carefully transfer the dough to the preheated panini press. Press until golden brown and cooked through, about 5-7 minutes.
- Let the bread cool slightly before slicing and using for panini.
Notes
For extra flavor, brush the bread with garlic-infused olive oil before pressing.
Find it online: https://grilldrip.com/no-knead-panini-bread-recipe/