Italian Garlic and Herb Seasoned Panini - Focaccia Bread (abm)

"This is an adaptation from a recipe posted on in the Uncle Phaedrus section. I used my breadmaker to put the dough together and then hand shaped the loaves for baking. To use for a panini sandwich, slice each loaf in eighths (rendering 4 sandwiches per loaf), fill with your favorite ingredients and use your panini maker or grill with press to prepare a delicious sandwich. Mangia!"
photo by Grammabobbie photo by Grammabobbie
photo by Grammabobbie
photo by DuChick photo by DuChick
photo by Jacqdav photo by Jacqdav
Ready In:
2 loaves




  • Prior to placing ingredients in breadmaker, fill the container with water.
  • It needs to accomodate at least 11 cups of water.
  • If it has that capacity, you can dump the water out and proceed.
  • The dough makes a large amount and does rise to the top of the container.
  • Place all ingredients in bread machine in order suggested by the manufacturer.
  • If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
  • Set machine to dough cycle.
  • When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
  • Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
  • Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
  • After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
  • Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
  • Brush with olive oil.
  • If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
  • Sprinkle with salt.
  • Bake about 20-30 minutes or until a light golden.
  • Serve warm or slice to use for a panini sandwich and grill.
  • *Notethat preparation time doesn't include about 3 hours of rising time.

Questions & Replies

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  1. Jacqdav
    I didn't eat this myself as I am on a wheat-free diet, but my fiancee said it was pretty good. It was easy enough to make (I halved the recipe) even though I didn't use a bread-machine. Came out lovely and crusty on the outside and chewy inside. Will make again sometime.
  2. Grammabobbie
    Love it!! Crusty crunch on the outside, perfect inside! I did add a little sugar to the water and yeast, and sprinkled parmesan chesse on top, and sprinkled with italian seasoning, and olive oil. I also put the herbs in the bread, and I plan on making Panini's for supper, yum!
  3. iris5555
    This is a substantial and bread. Just as a personal preference, I'd leave out the lemon pepper next time.
  4. designgirl
    this was delicious. I used mine to make a fabulous panini sandwich.
  5. DuChick
    Very good bread! I made this for Recipe #313118 and together it made a great sandwich. The aroma while in the ABM was fantastic as well as when it was in the oven. I halved the recipe and was hoping for a softer crust. I was tempted to add more flour as the dough was incredibly sticky, but didn't. Excellent flavor. Thanks CobraLimes!



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