Go Back
–+ servings
Panini all'olio recipe.

Panini all'Olio

Mari Avalos
These soft and golden Italian olive oil rolls are a true classic. Lightly crisp on the outside, pillowy on the inside, and subtly fragrant thanks to olive oil in the dough. Easy to make, freezer-friendly, and super versatile!
6 panini rolls
Print Recipe Pin This
Prep 30 minutes
Cook 18 minutes
Rise time 3 hours 30 minutes
Total 4 hours 18 minutes

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.

Nutrition

Serving: 1 panino rollCalories: 376kcalCarbohydrates: 64gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 651mgPotassium: 93mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 0.003mgCalcium: 15mgIron: 1mg