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Pane Bianco with Sun-Dried Tomatoes

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  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Pane Bianco is a stunning and flavorful loaf filled with a delicious blend of fresh basil, garlic, sun-dried tomatoes, and shredded Italian cheese. It’s perfect as a side to any meal or as a snack on its own. Enjoy the aromatic flavors and soft texture of this beautiful, homemade bread!


Ingredients

Scale
  • 3 cups unbleached bread flour (about 361 grams)
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 1/2 cup lukewarm milk (113 grams)
  • 1/3 cup lukewarm water (74 grams)
  • 3 tablespoons olive oil (35 grams)
  • 3/4 cup shredded Italian-blend cheese (85 grams)
  • 1/2 cup oil-packed sun-dried tomatoes (113 grams)
  • 3 garlic cloves, peeled & minced
  • 1/3 cup chopped fresh basil leaves (14 grams)

Instructions

  1. Combine all the dough ingredients in a bowl (or the bread machine bucket). Mix and knead by hand, with a mixer, or in your bread machine set to the dough cycle to form a smooth, soft dough. It should stick a bit to the bottom of the bowl if using a stand mixer.
  2. Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 45 to 60 minutes. (Rising times can vary based on your environment; look for the dough to double in size, not by time.)
  3. While the dough rises, thoroughly drain the sun-dried tomatoes and pat them dry. Use kitchen shears to cut them into small pieces. Do the same with the basil.
  4. Gently deflate the dough and roll it into a 22″ x 8 1/2″ rectangle. Spread the shredded cheese, sun-dried tomatoes, garlic, and basil over the dough.
  5. Starting from one long edge, roll the dough into a log and pinch the edges to seal. Place the seam-side down on a greased or parchment-lined baking sheet.
  6. Using kitchen shears, cut the log lengthwise down the center about 1″ deep, stopping 1/2″ from the other end. Be careful not to cut all the way through to the bottom.
  7. Form the dough into an “S” shape, then tuck both ends under the center to form a “figure 8” shape. Pinch the ends together to seal.
  8. Cover and let rise in a warm place until doubled, about 45 to 60 minutes.
  9. Preheat the oven to 350°F. Once the bread has risen, uncover it and bake for 35 to 40 minutes. After 20 to 25 minutes, tent the bread with foil to prevent over-browning.
  10. Remove from the oven and transfer to a rack to cool. Enjoy warm or at room temperature. Store well-wrapped for freshness.

Notes

  • For best results, use unbleached bread flour.
  • If you don’t have kitchen shears, you can use a sharp knife to cut the dough.
  • This bread can be stored wrapped in plastic or foil for up to 3 days at room temperature.
  • Feel free to experiment with different types of cheese or herbs for the filling!

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 15mg