Salah Bouremmane's Panini

This recipe is from Shipton Mill's "Discover Italian Baking" Day.

The word panino [pa'ni:no] is Italian for "small bread roll"; its plural form is panini. Panino is also used as the word for a sandwich made from bread other than sliced bread, (which the Italians call it a tramezzino or porco). Panini are commonly served warm after having been pressed in grilling machines called either panini presses or simply panini machines.

Given their use in grilled sandwiches, Panini are therefore baked to 80% of full bake in the oven. This ensures that when it goes into the traditional Panini press it has 20% of baking time left and does not become overdone in the grill. The timings here are for an 80% bake so the bread will come out of the oven much paler than ciabatta bread for example. Should you want a fully baked Panini straight from the oven, increase the baking times shown here by 20%.

You will need:

Panini baking in the oven

460g     Ciabatta Flour

110g     Semolina

400g     Water

10g       Olive oil

10g       Salt

10g       Yeast

1000g   Total

Method (by hand):

Weigh your biga1.    Heat your oven to 200-210ºC.

2.    Weigh your water out into a mixing bowl.

3.    Add the olive oil and yeast and mix together.

4.    Add the flour and semolina and work the ingredients together until you get a smooth dough (it should not be sticky).

5.    Add the salt and knead until incorporated.

6.    Dust a baking tray with semolina or flour and gently turn your dough out onto the tray.

7.    Rest for 40-45min.

8.    Fold the dough to knock back and shape into a rectangular shape.

9.    Rest for 30-35min.

Cut your dough Cut your dough Cut your dough10.  Starting at one end, cut into panini shaped loaves.


11.  Dust your baking tray with semolina or line with silicone paper (Baking parchment).

Panini rolls and ciabatta bread12.  Gently place your loaves onto the tray.

13.  Dust the tops with semolina.

14.  Rest for 30-40min.

15.  Place into the oven for 20min.

16. Remove from the oven and allow to cool. (As noted at the start of the recipe, they should still be pale in colour when you remove them unless you have chosen to extend the baking time.

Tags: Bread Courses Italian Salah Bouremmane

Added by: NaomiS

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.