Pane Bianco with Sun-Dried Tomatoes

Don’t let the amazing end result intimidate you. Follow along and you’ll see that you really can make this Pane Bianco with Sun-Dried Tomatoes at home. 

The literal translation of Pane Bianco is white bread. But don’t let that simplistic definition fool you. This is no ordinary white bread. It is light and airy with a porous interior. Reminds me of focaccia, only softer.

Packed with flavor. Especially when you’re talking about this version.

Let’s start with a list of what you need to make the bread dough…

• Unbleached bread flour – Bread flour is a high-protein flour (between 12% to 14%) that is typically used to make bread, pizza dough, bagels and more. It’s made from hard wheat and contains more protein, therefore more gluten, than all-purpose flour. It makes the dough more elastic and light. My personal favorite is from a domestic company, the Sunrise Flour Mill located in Minnesota.
• Instant yeast – Instant yeast is used for this recipe since it is simply whisked into the flour before adding the liquid to the mix. With any type of yeast used, always check to be sure that your yeast is well within the expiration date.
• Salt – Finely ground table salt is fine.
• Egg – A large egg (chilled or at room temperature) is used in the dough recipe. 
• Lukewarm milk – Whole milk is recommended but reduced-fat milk should be okay. Same as with the lukewarm water, a temperature of around 100°F is good.
• Lukewarm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle with precise temp control to heat my filtered water. Or use a digital thermometer to check on the temperature.
• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. Of course, you could use regular olive oil.

We’ll begin by making the dough. For this presentation, I’ve done it all by hand.

Just in case you don’t have a mixer or bread machine (or don’t feel like digging them out of storage) you’ll see that you really only need a bowl, a spoon & some arm power. But not a lot.

• Combine all of the dough ingredients in a bowl – or the bucket of your bread machine.
• Mix the dry ingredients well with a whisk.
• Then add the wet ingredients.
• Mix and knead to make a smooth, very soft dough.
• This can be done by hand, using a mixer, or in your bread machine set on the dough cycle.
• The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer.

• Place the dough in a lightly greased bowl cover with plastic or a damp towel.
• Let it rise until it’s doubled in size, for about 45 to 60 minutes.

NOTE: When making anything with yeast, it’s best to let the dough rise to the point the recipe says it should – for example – “doubled in bulk,” rather than watching the clock. Rising times are only a guide; there are so many variables in yeast baking that it’s impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

While that’s happening, let’s gather the filling ingredients for your Pane Bianco with Sun-Dried Tomatoes. 

I happened to have some of my.Homemade Sun-Dried Tomatoes on hand but really, any oil-packed sun-dried tomatoes will work. You could even use Oven-Roasted Tomatoes, if you have some.

Want to switch things up a bit?

• Try it with shredded asiago or gruyere.
• Instead of the sun-dried tomatoes, use roasted peppers.
• Or some of both.
• Replace that minced raw garlic with roasted garlic.
• You could add small bits of ham or some bacon crumbles.
• Anything goes.

So guys – as usual, you can customize this. What we used here for the filling…

• Shredded Italian-blend cheese – Italian blend shredded cheese is a convenient mixture of different Italian cheeses, such as mozzarella, provolone, parmesan, romano, and asiago. Designed to offer a versatile flavor profile, it melts beautifully and adds a rich, authentic touch to various dishes like pasta and pizza.
• Oil-packed sun-dried tomatoes – Drained & cut into smaller bits. Use your favorite prepared sun-dried tomatoes or use some of our delicious homemade gems.
• Garlic – Peeled & finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Fresh basil – Chopped. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor. 

Once the dough has just about doubled, it’s ready to be transformed. You’ll find that this is so easy to work with. Not like some pizza doughs that fight you as you try to shape them.

You won’t even need a rolling pin here …it is easily formed using your fingertips to stretch it into shape. Don’t worry if the edges aren’t perfectly straight. This is a rustic bread, after all.

• Thoroughly drain the tomatoes, patting them dry.
• Use kitchen shears to cut them into smaller bits.
• Shears are also useful for slicing/chopping the basil.
  
• Gently deflate the dough.
• Flatten and pat it into a 22″ x 8 1/2″ rectangle.
• Spread with the cheese, tomatoes, garlic, and basil.

This is where your Pane Bianco with Sun-Dried Tomatoes begins to take shape…

• Starting with one long edge, roll the dough into a log the long way.
• Pinch the edges to seal.
• Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
  
• As an aid in loosening any stubborn dough as you roll it, help it along with a pastry bench scraper.
• Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.
• Use caution so that you don’t cut all the way through to the bottom of the log.
  
• Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8.”
• Pinch the ends together to seal.
• Cover and let rise in a warm place until double, 45 to 60 minutes.
  

 Awesome, right? You really can do this at home.

• While the loaf is rising, preheat the oven to 350°F.
  
• Uncover the bread, and bake it for 35 to 40 minutes.
• Tent it with foil after the first 20 to 25 minutes to prevent over-browning.
  
• Remove the bread from the oven, and transfer it to a rack to cool.
• Enjoy warm or at room temperature.
• Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

When you slice up this amazing bread, there are so many ways to enjoy it . I know what you’re thinking …it’s too pretty to cut. Go for it, you can always make more. Especially now that you see how easy it is.

As you can probably tell, this is simply delicious just as it is. With a sampling of those yummy fillings in each and every bite.

But just imagine using thin slices to make mini-panini’s. Or grilling each slice then adding your favorite artichoke or pesto topping. My mind is wandering now…

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

More “from-scratch” bread…