5-Ingredient No-Knead Crusty Panini Bread Recipe
This 5-Ingredient No-Knead Crusty Panini Bread Recipe is an absolute game changer if you love sandwich bread with that perfect crust and airy crumb but want to skip all the strenuous kneading. It’s one of those recipes I turn to when I crave fresh, homemade bread but don’t have hours to dedicate to it — just a bit of waiting and a bit of patience, and the reward is incredible. Whether you’re making paninis to impress friends at a casual lunch or just satisfying a weekday dinner craving, this bread steps up to the plate every time.
What I adore about this 5-Ingredient No-Knead Crusty Panini Bread Recipe is its simplicity — we’re talking minimal ingredients and minimal effort, but maximum flavor and crunch. You don’t even need fancy equipment or a bread machine. Just mix, wait, and bake, and you’ll have bakery-style bread that’s perfect for those melty, pressed sandwiches you love. Trust me, once you try this, it becomes your go-to bread for paninis.
Ingredients You’ll Need
The magic here is how a few staple pantry ingredients come together effortlessly to create a crusty yet soft loaf that’s ideal for paninis. Each one plays its part, whether it’s kickstarting the yeast or adding that subtle hint of flavor.
- All Purpose Flour: Provides the perfect structure; I always use fresh flour for the best rise.
- Instant Yeast: This is your quick-acting yeast that saves you from proofing; no need to activate it beforehand.
- Sugar: Just a tiny bit to help kickstart the yeast’s activity — no overpowering sweetness here.
- Salt: Essential for flavor balance and strengthening the dough’s gluten network.
- Warm Water: Not hot, not cold — around body temperature to wake the yeast without killing it.
- Olive Oil: Adds moisture and a subtle richness, plus helps create a golden crust during baking.
Variations
I like to keep this recipe simple, but sometimes I jazz it up with small tweaks depending on what I have on hand or the kind of panini I’m making. Feel free to get creative—you’ll find that this dough is pretty forgiving and a great canvas.
- Whole Wheat Flour: Swapping half or all all-purpose flour for whole wheat adds a nutty flavor and hearty texture—I tried this once when I wanted a healthier option and loved the extra depth it gave.
- Herbs or Garlic Powder: Adding a teaspoon of dried rosemary, thyme, or garlic powder to the dough is a subtle way to infuse flavor, perfect if you want your panini bread to stand out.
- Gluten-Free Blend: If you need a gluten-free version, experiment with a high-quality gluten-free flour blend; just keep in mind the texture will differ slightly.
How to Make 5-Ingredient No-Knead Crusty Panini Bread Recipe
Step 1: Mix It All Together
Start by combining the dry ingredients—flour, instant yeast, sugar, and salt—in a large bowl. Then, pour in the warm water and olive oil and stir everything until it forms a shaggy, sticky dough. It looks rough, and that’s perfect—don’t worry about it being smooth or kneaded. I usually use a wooden spoon or just my hand for this part. The key is to mix enough so no dry flour patches remain, but don’t overwork it.
Step 2: Let It Rise
Cover the bowl with plastic wrap or a damp towel and leave it at room temperature for about 12 to 18 hours. This long rise gives the dough time to develop flavor and texture without any kneading. I often make the dough at night and bake it the next day—makes your kitchen smell amazing first thing in the morning! The dough will be bubbly and roughly doubled in size when ready.
Step 3: Shape and Rest
Flour your counter generously and gently turn the dough out onto it. Fold it over on itself a few times to shape a rough oval or ball, then let it rest for another 30 to 45 minutes. This rest relaxes the gluten and makes shaping easier later. You’ll notice the dough puffs up slightly and feels softer—great signs your bread will be light and airy.
Step 4: Bake for Crusty Perfection
Preheat your oven to 450°F (230°C) with a heavy baking pan or Dutch oven inside. Carefully transfer the dough onto a piece of parchment paper, then slide it into your preheated vessel. Cover and bake for about 30 minutes, then uncover and bake for an additional 10-15 minutes until the crust is deep golden and crisp. The first time I baked this, I was amazed at how crusty and perfect the bread turned out with minimal effort!
How to Serve 5-Ingredient No-Knead Crusty Panini Bread Recipe
Garnishes
I love brushing the top of the panini bread with a little extra olive oil right after baking for a shiny finish, sometimes sprinkling flaky sea salt or dried herbs on top. For serving, thin layers of butter or a drizzle of garlic-infused oil on the warm slices really complement the crust’s punch.
Side Dishes
Pair your panini sandwiches with simple sides like a crisp green salad, roasted veggies, or tomato soup. When I want something cozy, a bowl of homemade minestrone hits the spot perfectly alongside this bread.
Creative Ways to Present
For special occasions, I slice the panini bread into small rounds to serve mini open-faced sandwiches topped with gourmet cheese, prosciutto, and arugula. It’s always a hit at parties and looks so inviting on a wooden board with fresh herbs scattered around.
Make Ahead and Storage
Storing Leftovers
Once your 5-Ingredient No-Knead Crusty Panini Bread cools completely, I wrap it tightly in foil or place it in a bread bag to keep it fresh for up to 2 days at room temperature. A bread box also works well to maintain its crustiness without drying out.
Freezing
I often slice the bread before freezing, separating slices with parchment paper inside a freezer bag. This way, I can grab exactly how many slices I need without thawing the whole loaf. It freezes beautifully for up to 3 months without losing texture or flavor.
Reheating
To refresh the crust, I like to warm leftover panini bread in a hot oven (350°F/175°C) for about 10 minutes or pop slices directly into a toaster. This brings back that irresistible crunch and soft inside every time.
FAQs
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Can I use active dry yeast instead of instant yeast for this recipe?
Yes, you can substitute active dry yeast, but you’ll need to dissolve it in the warm water with sugar first and let it proof for about 5-10 minutes until bubbly before mixing with the flour. This step isn’t necessary with instant yeast, which is why I prefer instant for simplicity.
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Why is there no kneading involved in this panini bread recipe?
The long, slow rise allows gluten to develop naturally without kneading. By letting the dough rest with time, it gains strength and structure, resulting in that lovely airy crumb and crust without all the elbow grease.
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Can I make this bread gluten-free?
Gluten-free baking is tricky, but you can experiment with your favorite gluten-free flour blend. Keep in mind the texture and rise might be different, so adjustments in liquids or additional binders like xanthan gum may be required.
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How do I know when the bread is fully baked?
The crust should be deep golden brown and sound hollow when tapped on the bottom. A good internal temperature to aim for is around 200-205°F (93-96°C) if you’re using a thermometer.
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Can I double the recipe for a bigger loaf?
Absolutely! Just make sure you have a large enough bowl for the dough to rise comfortably and bake on a suitably sized pan or in a larger Dutch oven. The rising and baking times might increase slightly.
Final Thoughts
This 5-Ingredient No-Knead Crusty Panini Bread Recipe quickly became a favorite in my kitchen because it makes fresh, crusty bread so accessible without any fuss. It feels like a little baking accomplishment every time, and sharing these paninis with friends and family makes it even more rewarding. I really hope you enjoy making it as much as I do—there’s nothing quite like biting into your own homemade panini bread, warm and crusty on the outside, soft and chewy inside. Give it a try next time you want to elevate your sandwich game!
Print
5-Ingredient No-Knead Crusty Panini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 1 large panini loaf (about 10–12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This easy 5-Ingredient Crusty Panini Bread Recipe requires no kneading and uses simple pantry staples to create a perfectly crispy crust and soft, airy interior. Ideal for making homemade paninis or sandwiches, this bread comes together effortlessly with just a bit of time and patience.
Ingredients
Dry Ingredients
- 4 Cups All Purpose Flour
- 2 Tsp Instant Yeast
- ½ Tsp Sugar
- 1 Tsp Salt
Wet Ingredients
- 2 Cups Warm Water
- 1 Tbsp Olive Oil
Instructions
- Mix Ingredients: In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Add the warm water and olive oil, then stir until a shaggy dough forms. No need for kneading.
- First Rise: Cover the bowl tightly with plastic wrap or a towel and let the dough rise at room temperature for about 1 to 2 hours, or until doubled in size and bubbly.
- Shape the Dough: Lightly flour a work surface and gently shape the dough into a rough rectangle for panini bread. Avoid deflating it too much to preserve the airy texture.
- Second Rise: Place the dough on a parchment-lined baking sheet, cover again, and let it rest for 30 to 45 minutes to puff up slightly.
- Bake the Bread: Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside. Just before baking, slash the top of the dough with a sharp knife. Bake on the hot surface for 20 to 25 minutes until the crust is golden brown and crispy.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing for paninis or sandwiches.
Notes
- Use warm water (about 105-110°F) to activate the yeast without killing it.
- The dough is very wet and sticky—do not add extra flour; use a spatula or wet hands for handling.
- Letting the dough rise longer will improve flavor and texture.
- Using a baking stone or a preheated heavy baking sheet helps achieve the crusty exterior.
- Store leftover bread in a paper bag to maintain crustiness.
Keywords: panini bread, crusty bread, no knead bread, easy bread recipe, homemade bread, quick bread, 5 ingredient bread
