Name: 5-Ingredient Crusty No-Knead Panini Bread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 4 Cups All Purpose Flour; 2 Tsp Instant Yeast; ½ Tsp Sugar; 1 Tsp Salt; 2 Cups Warm Water; 1 Tbsp Olive Oil

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Introduction

This 5-Ingredient Crusty Panini Bread is perfect for home bakers who want fresh, flavorful bread without the fuss of kneading. With simple ingredients and an easy no-knead method, you’ll enjoy a golden, crusty loaf that’s ideal for sandwiches or dipping.

A soft loaf of bread is sliced open, showing its light, airy, and slightly crumbly inside with a pale beige color. The outside crust is golden brown with a light dusting of flour and a few darker spots, giving it a rustic look. The bread rests on a wooden cutting board placed on a pink and white checkered cloth over a white marbled surface. Next to the sliced bread, there is a silver knife with a white handle. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
2 tsp instant yeast
½ tsp sugar
1 tsp salt
2 cups warm water
1 tbsp olive oil

Instructions

Step 1: In a large bowl, combine the flour, instant yeast, salt, and sugar. Stir to mix evenly.
Step 2: Add the warm water and olive oil. Mix with a spatula until no dry flour remains and the dough is sticky.
Step 3: Wet your hands and gently lift one corner of the dough, folding it over itself. Turn the bowl about 45 degrees and repeat the folding process 8 times in total.
Step 4: Cover the bowl tightly with plastic wrap and place it in a warm spot to rise for 1 hour, until the dough has noticeably expanded.
Step 5: Generously flour a surface. Turn the risen dough out onto it, then flour the top as well to prevent sticking.
Step 6: Using a knife or bench scraper, cut the dough into 6 equal pieces.
Step 7: Arrange the dough pieces on a baking sheet and bake in a preheated oven at 440°F (225°C) for 30 minutes, until the bread is golden brown and crusty.
Step 8: Remove from the oven and let the bread cool completely before serving to achieve the best texture.

Tips & Variations

Use warm water around 100–110°F to activate the yeast properly but avoid killing it with water that’s too hot.
If you prefer a softer crust, brush the panini bread with a little olive oil right after baking.
Try adding herbs like rosemary or oregano to the flour mixture for an aromatic twist.
For a chewier texture, substitute half the all-purpose flour with bread flour.

Storage

Store the bread in an airtight container or a paper bag at room temperature for up to 2 days. For longer storage, freeze the bread in a sealed plastic bag for up to 3 months. To reheat, thaw completely if frozen, then warm in a 350°F oven for 5–10 minutes to refresh the crust.

How to Serve

A close-up photo shows two pieces of fresh baked bread being pulled apart by two woman's hands with light blue painted nails. The bread has a light golden-brown crust with a dusting of white flour, showing a soft and fluffy inside texture where it is split. In the background, more pieces of the same bread rest on a white tray inside a black pan, all placed on a white marbled textured surface with a blurred kitchen setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in the warm water and let it activate for 5–10 minutes before mixing with the flour.

Do I need a special pan for baking this bread?

No special pan is required. A simple baking sheet or pizza stone works well to get a nice crust. Just make sure it’s preheated along with the oven for best results.