Homemade Panini-Bread (traditional method & Thermomix)

Paninis!!! Now honnestly who doesn’t love a good Panini? Again a speciality from Italy that has conquererd the world! A delicious bread, most commonly a Panini Bread, but perfect also with Ciabatta for example. Some people even use toast bread but it doesn’t have the same taste. The Panini is filled with wonderful ingredients like meats, vegetables etc and cheese of your choice. It is then warmed and grilled in a Panini-Press or Contact Grill until the cheese is molten.

Panini is the perfect comfort food, not only for hungry teenagers and students (if you are looking for a present for a young man who has just moved into his own place, this is one he will find useful) but also for the older generation!

I have in the past already shared my personal favourite, the Panini Caprese my way, that is also a great favourite of 2 of my 3 sons. BUT I have never shared the recipe that I use when I do the Panini Bread myself. Yes it is more time consuming but the bread is way better than the one from the shops! Also some of my readers have difficulty getting their hands onto ready made Panini Bread, so this one is for you too.



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Ingredients for 4

  • 20 g fresh yeast or 7 g dried yeast
  • 1/2 tsp sugar
  • 200 g water
  • 360 g flour
  • 15 g olive oil
  • 1 tsp salt
  • for the glacing
  • 1 tsp d’eau
  • 1 tsp d’huile d’olives

Mix lukewarm water with sugar and yeast – let stand for 15 minutes, if you use fresh yeast. For dried yeast no need to wait 15 minutes, continue straight away.

Sometimes I make my dough in the Thermomix, sometimes the traditional way! Both work perfectly.

Add the remaining ingredients and knead in a food processor for 5 minutes.

Place the dough into an oiled bowl (personally I place it into a square bowl to facilitate the cutting afterwards). Let it rise for 45 minutes covered with a clean tea towel.

Dip the dough out of the bowl and cut into 4 equal pieces. Shape 4 flat rectangular loaves with it.

Let them rise on the baking tray for another 15 – 20 minutes covered with a clean tea towel.

Glace the panini with a mixture of water and olive oil using a pastry brush or simply with your fingers.

Bake in a preheated oven at 210 C top/bottom heat for approx. 15 – 20 minutes, then leave to cool.

Slice it open and top with your chosen ingredients, or for example as in my personal favourite recipe, the Panini Caprese that I shared with you last year.

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