Panini all’Olio
Panini all’olio are delicious Italian rolls with a golden crust and a fluffy, soft crumb. They’re made from a simple dough with extra virgin olive oil, flour, water, and yeast.
You’ll find panini all’olio pretty much everywhere in Italy, and once you try them, it’s easy to see why. With their cozy flavor and pillowy texture, they’re perfect for making tasty sandwiches or just enjoying on their own.
They’ve got that ideal combo: a light crust on the outside, super soft inside, and a subtle sweetness that makes them extra kid-friendly. In Italy, we love stuffing them with all kinds of things—sweet or savory. Think cold cuts, cheese, and even Nutella.
In this post, I’ll share a few tips to help you make your own panini all’olio at home to get that perfect flavor and texture.
How To Make Panini all’Olio (recipe with photos)
Step 1: Make the dough & rest
Grab your stand mixer and toss in the flour, yeast, sugar, and about two-thirds of the water. Mix it up just until it looks like a shaggy mess.
Now, in a small bowl, dissolve the salt in the remaining water and add to the dough. Mix again until everything is nicely combined (about 2 minutes).
Last, add the extra virgin olive oil (use a good one—it really makes a difference here) and let the mixer knead everything together until the dough gets smooth, elastic, and a little bouncy, about 5 to 6 minutes.
Flour your countertop just a bit, and give the dough a few gentle folds (stretch out each side and fold it back into the center). It doesn’t need to be perfect.
Shape it into a ball, pop it into a lightly oiled bowl, cover it, and let it nap in a warm spot for about 2 hours, or until it doubles in size.
Tip: I usually put it inside the oven with the lights on or wrap it in a clean dish towel. Cozy dough = happy dough.
Step 2: Divide and rest again
Once it’s risen and puffed up like a little dough cloud, oil your work surface and turn it out gently. Use a kitchen scale if you want six evenly sized rolls.
Roll each chunk into a small ball and cover them with a towel. Let them relax for 30 minutes. We all need a break sometimes, even dough.
Step 4: Shape your panini rolls
Lightly flour a working surface. Take one dough ball and gently flatten it with your hand, just enough to knock out any big air bubbles, but don’t squish it completely.
Then grab your rolling pin and roll it out into a long oval, kind of like a mini pizza but stretched out.
Now, take the long sides (not the short ends!) and fold them in toward the center, one at a time, so they overlap slightly.
Press gently to seal, and then give it one more light roll with the pin to flatten it just a bit. Then, starting from one of the narrow ends, roll the dough up into a log while stretching a bit.
Place it seam-side down on an oiled baking sheet. Repeat for all the others.
Once they’re all shaped and on the tray, cover them with a clean towel and let them rise again for about an hour, or until they look puffy and airy.
Step 5: Bake
Preheat your oven to 390°F (200°C). Brush the tops with a little olive oil (don’t skip this, it’s what gives them that beautiful golden color and soft crust).
Bake for 15 to 18 minutes, until they’re golden and puffed and you can’t stop staring at them through the oven window.
Let the panini all’olio cool completely on a wire rack. I know, waiting is hard, but it’s worth it. Once cool, you can slice, stuff, or just eat one warm with a little butter and call it a win.
Baking Tips & Tricks
- Olive oil can slow down the rise, so don’t toss it in right away. Let your dough come together first. Once the gluten has started to do its thing and the dough looks more formed, then go ahead and add the oil. It’ll mix in better and won’t mess with the rise too much.
- The stronger the EVOO, the stronger the flavor of those panini all’olio. Some people love it, some prefer something milder. Totally up to you!
- If your kitchen is cold, your dough might take longer to rise. Find a cozy spot to help it along.
How To Eat
You can go the classic route with those panini all’olio and add slices of provolone, mozzarella, or something creamy like stracchino. And when it comes to cold cuts, pretty much anything goes: prosciutto crudo, cotto, mortadella, salame, bresaola… you get the idea.
If you’re into sott’oli, try adding pomodori secchi, grilled melanzane, or artichokes to your panini. They bring a big flavor punch and pair perfectly with cheese or cured meats.
Serve them like regular bread with something saucy or cozy, like a stew or pollo alla romana, and they’ll soak it all up beautifully.
Craving something sweet? Slice one open, spread a little Nutella or jam, and enjoy. Sweet, soft, and ridiculously good.
Make-Ahead & Freezing
- Make ahead: You can shape the olive oil rolls, pop them on a tray, and refrigerate overnight. Just let them come to room temp and puff up a bit before baking.
- Freeze them: Once baked and cooled, freeze the panini all’olio in a zip-top bag. they will last up to 3 months. When ready to eat, reheat in the oven or toaster until warm and soft again.
- Or freeze the dough: Freeze after the first rise! Just portion, shape into balls, and freeze. Let them thaw and rise before baking.
More Italian Recipes
Print the recipe
Panini all’Olio
Ingredients
- 4 cups bread flour (about 500 g)
- 3 Tablespoons extra virgin olive oil (about 40 g, + more for brushing)
- 1 ⅓ cup water (about 310 ml)
- 1 ½ teaspoon instant yeast (5 g)
- 1 Tablespoon granulated sugar (18 g)
- 1 teaspoon salt (7 g)
Instructions
Make the dough & rise
- In the bowl of a stand mixer, combine the flour, yeast, sugar, and ⅔ of the water. Mix just until you get a rough, shaggy dough.
- In a small bowl, dissolve the salt in the remaining water, then pour it into the dough. Knead for 2–3 minutes until everything comes together.
- Add the olive oil and continue kneading for 5–6 minutes, until the dough is smooth, elastic, and easy to handle.
- Transfer the dough to a clean surface and give it a few folds by gently stretching out each side and folding it toward the center. Shape it into a ball.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size (about 2 hours).
Divide & second rise
- Once risen, transfer the dough to a lightly oiled surface. Use a kitchen scale to divide it into 6 equal portions for evenly sized rolls.
- Roll each piece into a small ball. Cover them with a clean towel and let them rest for 30 minutes.
Shape & third rise
- Now, working with one ball at a time, lightly flour it and flatten it into a disc with your hands. Then use a rolling pin to stretch it into a long oval shape.
- Take the long sides (not the short ends) and fold them toward the center, one side at a time, overlapping slightly to make a narrow strip of dough. Gently roll it again to flatten it just a bit.
- Starting from the narrow end, roll the dough up into a log. Place it seam-side down on a baking sheet brushed with oil. Repeat with the rest of the dough.
- Cover and let the rolls rise again for about 1 hour, or until puffy and light.
Bake
- Meanwhile, preheat your oven to 390°F (200°C).
- Once risen, brush the tops with a little extra virgin olive oil and bake for 15–18 minutes, or until golden and beautifully puffed.
- Let them cool on a wire rack completely before slicing or serving.
Tips & Notes
- Always add the olive oil after the gluten has started developing. This helps keep the dough from turning greasy or too dense.
- The dough should be soft and just slightly tacky, but not sticky. If it’s clinging to your hands or mixer, add a tiny sprinkle of flour—just don’t overdo it!
- Once baked and cooled, those rolls last up to 3 months in the freezer.
- Want to jazz them up? Try adding a touch of honey or malt to the dough, or even a pinch of herbs like rosemary or oregano. Or sprinkle the tops with sesame seeds, poppy seeds right before baking.
