If you have ever dreamed of a bread that combines the pillowy softness of classic Italian baking with the vibrant, tangy burst of sun-dried tomatoes, then this Pane Bianco with Sun-Dried Tomatoes Recipe is exactly what you need to try next. This bread is a fabulous twist on traditional pane bianco, infused with savory cheeses and fragrant basil, and packed with the rich, chewy texture of sun-dried tomatoes. It’s not just a loaf; it’s a warm, aromatic experience that fills your kitchen with the essence of Italy and offers a deliciously satisfying snack or meal accompaniment. I promise, once you make this Pane Bianco with Sun-Dried Tomatoes Recipe, you’ll be reaching for it again and again.
Ingredients You’ll Need
One of the best parts about this Pane Bianco with Sun-Dried Tomatoes Recipe is how simple yet purposeful the ingredients list is. Each component plays a key role, whether it’s creating the dough’s tender crumb, adding depth of flavor, or delivering that colorful, savory punch. Let’s break down the essentials.
- 3 cups all-purpose flour: The foundation of the bread, offering structure and softness.
- 1 packet (2 1/4 teaspoons) instant yeast: Helps the dough rise beautifully, making it light and airy.
- 1 teaspoon salt: Enhances all the flavors, balancing the sweetness and richness.
- 1 tablespoon sugar: Just enough to feed the yeast and add a touch of sweetness.
- 1/2 cup warm milk: Provides moisture and tenderness to the dough.
- 1/4 cup warm water: Works with milk to create the perfect dough consistency.
- 1 large egg: Adds richness, color, and a slightly tender crumb.
- 3 tablespoons olive oil: For that silky texture and the unmistakable hint of Italian olive groves.
- 1/2 cup shredded mozzarella cheese: Melts delightfully inside, giving gooey goodness in every bite.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty kick to elevate the flavor profile.
- 1/3 cup sun-dried tomatoes (chopped): The star ingredient that brings a concentrated, vibrant taste and beautiful color.
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil: Brings fresh herbaceous notes, brightening the entire loaf.
How to Make Pane Bianco with Sun-Dried Tomatoes Recipe
Step 1: Prepare the Dough
Start by combining the dry ingredients: flour, instant yeast, salt, and sugar all go into a large bowl or your stand mixer’s bowl. Then, add the warm milk and water, followed by the egg and olive oil. This mixture forms a soft dough that is slightly sticky. Knead it for about 6 to 8 minutes until it feels smooth and elastic to the touch. This step is crucial because it develops the gluten, ensuring that airy, chewy texture we adore. Once kneaded, place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until it doubles in size. The waiting is well worth it – your dough will be puffy and ready for the next stage.
Step 2: Shape and Fill the Loaf
After the first rise, gently punch down the dough to release excess air and move it onto a lightly floured surface. Roll it out into a large rectangle – about 22 by 8 inches. Evenly sprinkle the mozzarella, Parmesan, chopped sun-dried tomatoes, and basil all over this canvas of dough. Now here’s the fun part: starting from one long edge, roll the dough tightly into a log, pinching the seam closed to seal in the gooey filling. Carefully, slice the log lengthwise down the center, being sure to leave one end intact so the loaf stays together. Twist the two strands around each other, keeping the filling visible on top, and then shape it into an elegant “S.” Tuck the ends underneath and place your loaf on a parchment-lined baking sheet. Cover it, and allow it to rise one last time for about 30–40 minutes. This second rise is what gives the bread its light final texture.
Step 3: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the shaped loaf for 30 to 35 minutes until it turns a beautiful golden brown and sounds hollow when tapped on the bottom. As the bread bakes, the cheese melts perfectly inside, and the sun-dried tomatoes infuse the bread with aromatic flavor. Let the loaf cool slightly before slicing, so you get clean, gooey slices that showcase the swirls of cheese and tomato.
How to Serve Pane Bianco with Sun-Dried Tomatoes Recipe
Garnishes
While the bread is gorgeous on its own, a little garnish can elevate your presentation. Brush the top with a bit of extra olive oil for a shiny, rich finish. Sprinkle freshly torn basil leaves or a pinch of flaky sea salt just before serving to brighten the flavors and add a fresh touch that pairs wonderfully with the tomatoes and cheese.
Side Dishes
This Pane Bianco with Sun-Dried Tomatoes Recipe is wildly versatile when it comes to pairing. Serve it alongside a crisp green salad dressed with lemon vinaigrette for a light meal or with a hearty bowl of tomato basil soup for a cozy combo. It also pairs beautifully with roasted vegetables or a charcuterie board featuring cured meats and olives, making it perfect for entertaining.
Creative Ways to Present
For a stunning appetizer, slice the bread into thin pieces and toast them lightly, then top with a smear of ricotta cheese and a few extra chopped sun-dried tomatoes or even a drizzle of balsamic glaze. You can also hollow out a larger loaf to create a fantastic bread bowl for dips or soups, letting the inside cheesy, tomato-filled bits be the star accompaniment.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pane Bianco in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. This will ensure the bread stays soft and flavorful. For longer storage, it’s best to freeze portions.
Freezing
This bread freezes beautifully! Slice the loaf first, then place parchment paper between slices and store them in a freezer-safe bag. It can last frozen for up to two months without losing its great taste or texture. This way you can enjoy fresh tasting Pane Bianco with Sun-Dried Tomatoes Recipe anytime.
Reheating
To reheat, toast slices directly or warm them in a preheated oven at 350°F for about 8–10 minutes until they’re heated through and slightly crisp on the outside. Avoid microwaving as it can make the bread chewy or soggy.
FAQs
Can I use dried basil instead of fresh in this Pane Bianco with Sun-Dried Tomatoes Recipe?
Absolutely! If fresh basil isn’t available, dried basil works well – just reduce the quantity to about 1 teaspoon, as dried herbs have a more concentrated flavor.
What is the best type of sun-dried tomatoes to use?
Oil-packed sun-dried tomatoes provide a richer flavor and softer texture that meld nicely into the bread. If using dry-packed, soak them briefly in warm water, then drain well before chopping.
Can I make this bread without a stand mixer?
Yes! You can easily mix and knead the dough by hand. It just takes a few more minutes and a bit of elbow grease, but the results are equally delicious.
How do I know when the bread is fully baked?
Look for a golden brown crust and tap the bottom of the loaf—it should sound hollow. These cues indicate the bread is baked through and ready to enjoy.
Is this Pane Bianco with Sun-Dried Tomatoes Recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly, using no meat or animal-derived rennet in the cheeses, making it a wonderful option for anyone following a vegetarian diet.
Final Thoughts
Making the Pane Bianco with Sun-Dried Tomatoes Recipe is like bringing a little slice of Italy right into your kitchen. The combination of cheesy, herb-studded dough swirled with tangy sun-dried tomatoes is simply irresistible. Whether you’re a seasoned baker or trying your hand at artisan breads for the first time, this recipe is a rewarding and delicious project. Trust me, once you bake and taste this loaf, it’s going to become one of your favorite go-to recipes. So roll up your sleeves, preheat that oven, and get ready to create something truly special!
Print
Pane Bianco with Sun-Dried Tomatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 1 loaf (8 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pane Bianco with Sun-Dried Tomatoes is a delicious Italian stuffed bread featuring soft, twisted dough layered with mozzarella, Parmesan, sun-dried tomatoes, and fresh basil. This savory loaf blends rich cheeses and herbs with a tender, golden crust, making it perfect for snacks or alongside meals.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 large egg
- 3 tablespoons olive oil
Filling Ingredients
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
Instructions
- Prepare the dough: In a large bowl or the bowl of a stand mixer, combine the all-purpose flour, instant yeast, salt, and sugar. Add the warm milk, warm water, egg, and olive oil. Mix until a soft dough forms, then knead the dough for 6–8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the loaf: Punch down the risen dough and transfer it to a lightly floured surface. Roll the dough into a 22 by 8-inch rectangle. Evenly sprinkle the shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, and basil over the rectangle. Starting from one of the long sides, roll the dough into a log shape, pinching the seam to seal the edges.
- Twist the dough: Using a sharp knife, slice the log lengthwise down the center, leaving one end intact. Twist the two halves around each other with the filling facing upwards, then shape the twisted dough into an “S” shape. Tuck the ends underneath to form a neat loaf. Place the loaf on a parchment-lined baking sheet, cover it, and allow it to rise for another 30 to 40 minutes.
- Bake the bread: Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until it is golden brown on the outside and cooked through inside. Remove from the oven and allow it to cool slightly before slicing and serving.
Notes
- For enhanced flavor, use sun-dried tomatoes packed in oil and blot off any excess oil before chopping.
- You can substitute the basil with fresh spinach or add a few olives for a Mediterranean variation.
