panini bread recipe bbc

Panini Bread Recipe: BBC's Perfect Sandwich Loaf

By Matthew LewisMarch 12, 2026

The aroma of freshly baked bread wafting through the air is an unmistakable sign of comfort and warmth. One variety that has gained significant popularity in recent years is Panini bread, a versatile Italian-style loaf perfect for sandwiches, bruschetta, or simply enjoyed on its own. Today, we're going to explore a simple yet delicious Panini bread recipe inspired by the BBC's Good Food, ensuring you can recreate this delight at home.

Panini bread, originating from Italy, is characterized by its soft, chewy interior and crispy crust. It's typically baked in a panini press or on a baking sheet, giving it those iconic grill marks. This recipe, adapted from the BBC's Good Food, offers a straightforward method to achieve that perfect Panini bread at home, no fancy equipment required.

Understanding the Ingredients

Before we dive into the recipe, let's understand the key ingredients that make this Panini bread so delightful.

1. **Strong white bread flour**: This type of flour has a high protein content, which helps develop gluten and gives the bread its chewy texture.

Yeast

Yeast is the leavening agent that makes the dough rise. For this recipe, we'll be using fast-action dried yeast, which can be mixed directly into the flour without activating it first.

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**Tip**: If you're using fresh yeast, you'll need to activate it first by mixing it with a little sugar and warm water until it starts to froth.

Salt

Salt enhances the flavor of the bread and also strengthens the gluten. It's crucial to add salt to your bread dough, but be careful not to add too much, as it can hinder the yeast's activity.

Preparing the Dough

Now that we've discussed the ingredients, let's move on to preparing the dough.

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The BBC's Good Food recipe uses a simple method of mixing the ingredients and kneading the dough. Here's a step-by-step breakdown:

Mixing the Ingredients

In a large bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the olive oil and warm water. Mix well until a soft dough forms.

**Tip**: The water should be warm but not hot, around 40°C (104°F). If it's too hot, it can kill the yeast, and if it's too cold, the yeast won't activate.

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Kneading the Dough

Turn the dough out onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth and elastic. If the dough is too sticky, add a little more flour; if it's too dry, add a touch more water.

**Tip**: Kneading helps develop the gluten, giving the bread its structure and chewy texture.

Proving and Baking the Panini Bread

With the dough prepared, it's time to let it rise and then bake it to perfection.

First Prove

Place the dough in a clean, oiled bowl, cover it with a damp tea towel, and leave it to rise (prove) in a warm place for about an hour, or until doubled in size.

**Tip**: A warm oven with just the light on can provide a perfect environment for proving.

Shaping and Second Prove

Once proved, knock back the dough, then divide it in half and shape each piece into a round loaf. Place them on a baking sheet lined with parchment paper, cover with the tea towel, and leave to rise again for another 30-45 minutes.

Baking

Preheat your oven to 220°C (200°C fan) or Gas Mark 7. Just before baking, make a few slashes on the top of each loaf with a sharp knife or lame. Bake for 25-30 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.

**Tip**: For those iconic panini grill marks, you can use a panini press or a regular grill. Simply slice the bread, place it on the press or grill, and press down lightly for a few minutes until the desired marks appear.

Serving and Storing Your Panini Bread

Once baked and cooled, your Panini bread is ready to enjoy. Here are a few serving and storage tips:

Serving

Panini bread is incredibly versatile. Enjoy it as is, make delicious sandwiches with your favorite fillings, or use it for bruschetta. The choice is yours!

Storing

Store your Panini bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a single layer, then transfer to a freezer bag once frozen solid.

There you have it – a comprehensive guide to making Panini bread at home, inspired by the BBC's Good Food. So, why not gather your ingredients and give this recipe a try? We're confident you'll love the result. Happy baking!