No Knead Italian Panini Bread

In a large bowl, use a wooden spoon to stir together the flour and yeast.

Heat water until lukewarm and stir into the dry ingredients. When the water is incorporated stir in the salt. Lastly, stir in the olive oil.

The dough will be quite wet and have a shaggy appearance, this is normal. Cover and let rise for a minimum of 6 hours or up to 24 hours at room temperature.

After this rising period it will be bubbly.

Generously flour your hands and gently lift the dough from the sides of the bowl, tuck it underneath to shape into a ball. Do not attempt to knead the dough!

Place it back in the same bowl, cover and let rest for one hour.This step is crucial as it will make the dough easier to handle in the next step.

Dump the dough onto a generously floured surface. Use a knife or bench scraper to divide the dough into 6 pieces.

You may eyeball this or use a kitchen scale to divide the dough equally into roughly 140 gram pieces. Shape the dough into balls, cover and let rest for 30 minutes.

Gently flatten each ball into roughly a 5 inch circle or oval shape. Apply gentle pressure to avoid deflating the dough.

Roll each flattened circle of dough into a cylinder. Place on a baking sheet. Cover and let rise one more hour.

Meanwhile preheat oven to 425 degrees F. Place a pan of water on the lowest rack in the oven. Place your middle baking rack as close to the bottom of your oven as possible, just above the pan with the water.

Score each panini using a sharp knife or bead lame. Do not make the incision too deep as you don't want to deflate the panini.

Bake for about 25 minutes until golden brown on top and golden underneath.

Let cool completely before serving.