Panini Bread
Source: adapted from Allison Boelcke, eHow Contributor
A panini is a small Italian sandwich that is served on small, hearty, textured bread. It is generally grilled using a panini press, which pushes down on the bread while it cooks and gives it distinctive grill marks. The term "panini bread" is not an actual bread, rather it refers to the bread most commonly used for making authentic panini sandwiches: ciabatta. Ciabatta bread is thin and chewy with small holes throughout and can withstand toppings and the panini press without falling apart.
Sponge:
1 1/4 cups all purpose flour
1/4 tsp dry yeast
1/2 cup lukewarm water
Combine sponge ingredients in large bowl. Cover with plastic wrap and let sit at room temperature for at least 12 hours.
1 1/2 cups all purpose flour
1/2 tsp active dry yeast
3/4 cup lukewarm water
Stir additional amounts of flour, yeast and water into sponge, let sit at room temperature for 20 minutes.
1 1/2 tsp salt
2 T olive oil
Transfer the dough onto a flat surface and add 1 1/2 tsp salt and 2 T olive oil on top. Work oil and salt into dough, then fold the dough in half and repeat until the dough absorbs all the oil.
Grab the dough and lift it vertically above your flat surface, then use the heel of your hand to press down the bottom portion of the dough so it stretches. Fold the top half down to meet the bottom edge, then repeat the stretching and folding process one more time.
Press the heel of your hand directly into the folded dough, then flip it over and repeat the process for about 10 minutes or until the dough is pliable enough to shape into a ball. Coat the bottom and sides of a large bowl with more olive oil, then add the dough ball and wrap the bowl with plastic. Leave for about 45 minutes.
Sprinkle your flat work surface and your hands lightly with flour, then add the dough. Stretch the dough ball into a 10 inch long rectangle, then fold it into thirds and then again in half vertically.
Add the folded bread back into the bowl and allow it to sit covered for about 75 minutes or until it rises and becomes twice as large, then cut it in six pieces and let sit, covered for another 20 minutes. Shape the pieces into 4x3 inch rectangles, with fingertips, leaving a dimpled appearance.
Cover a baking sheet with parchment paper and add the dough pieces, then drape plastic wrap over it and let it rise for another 45 minutes. Turn your oven to 450 degrees Fahrenheit, shape the rectangles into 5x4 inch rectangles and bake for approximately 15 minutes.
Tips & Warnings
Add four oz. grated cheese or one-half tsp chopped herbs to the dough for a richer flavor.
Do not add extra flour into the dough when you're handling it--it is supposed to be sticky and extra flour will make the bread overly chewy. Do not press down and pop any air bubbles when you handle the dough or the bread will be dense.