Homemade panini

Homemade panini: Release your inner baker. Image: Msi Muzi Mathebula

Homemade panini: Release your inner baker to bake this incredible bread

Love panini bread stuffed with mouth-watering ingredients? Put your baking skills to the test with this homemade panini recipe.

Homemade panini

Homemade panini: Release your inner baker. Image: Msi Muzi Mathebula

If you enjoy baking and trying out new recipes this homemade panini recipe is an excellent recipe to put your baking skills to the test. You need to start preparing the biga or starting culture the day before so that it can ferment overnight or for at least eight hours.

The following day, start preparing the panini dough and baking your delicious panini bread.

What is the secret to getting your homemade panini bread just perfect?

The more the bread is flavoured, the tastier the panini will be. This specific recipe includes sun-dried tomato for some extra flavour. You can try out a variety of other flavours such as olives, feta cheese, rosemary or any other fresh herbs to add some flavour.

The bread must be dense enough to hold all the sandwich ingredients securely inside. The panini sandwich should also be flat enough to be grilled properly.

So, are you ready to bake your own panini bread? Let us know in the comments of this recipe if you have tried it out.

Homemade panini recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • Biga
  • 2 g 2 yeast

  • 250 g 250 flour

  • 140 ml 140 water

  • Panini dough
  • 500 g 500 flour

  • 10 g 10 salt

  • 25 g 25 olive oil

  • honey

  • 12 g 12 yeast

  • 300 ml 300 water

  • 50 g 50 sun-dried tomato


  • Start by making the biga or starter culture. Mix everything mentioned under the Biga ingredients and combine to form a dough. No need to knead the dough here. Just mix to form a dough. Cling wrap and let it ferment overnight or a minimum of 8 hours.
  • The next day to make the dough, take the flour, salt, olive oil, honey and the biga in the stand mixer. Dissolve the yeast in the water and add to the stand mixer. Knead the dough for 8 minutes.
  • After 8 minutes add the sun-dried tomato and mix for another 30 seconds.
  • Lightly oil the bowl and transfer the dough into it and allow it to proof for 40 minutes. Alternatively, you can proof in the instant pot for 20 minutes.
  • Then take a roundel, flatten it and give it a torpedo shape. Using a rolling pin just flatten them to give an oval shape the size of your palm.
  • Line it on a baking tray that has been pre-lined with parchment paper. Allow it to proof for 10 minutes and then bake in a preheated oven of 160°C for 14-18 minutes.
  • Allow it to cool completely before slicing, filling and grilling your favourite sandwich.


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