There is something utterly magical about homemade bread, and the Pane Bianco with Sun-Dried Tomatoes Recipe captures that magic perfectly. This Italian-inspired loaf combines a tender, soft crumb with the vibrant burst of sun-dried tomatoes and the lush richness of mozzarella and Parmesan cheeses. Each bite delivers not just wonderful flavor but an inviting mix of textures and colors that will make this bread a highlight on any table. Whether you’re a seasoned baker or just looking to try something deliciously different, this recipe brings warmth, comfort, and impressive taste all in one beautiful loaf.
Ingredients You’ll Need
The beauty of the Pane Bianco with Sun-Dried Tomatoes Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor and ensure the perfect texture and balance in this scrumptious bread.
- 3 cups all-purpose flour: The foundation for a soft yet sturdy dough that holds all the tasty fillings.
- 1 packet (2 1/4 teaspoons) instant yeast: Essential for that lovely rise and airy crumb.
- 1 teaspoon salt: Helps enhance the flavor of the bread and balances the richness of the cheese and tomatoes.
- 1/2 cup warm milk: Adds moisture and tenderness to the dough.
- 1/4 cup warm water: Activates the yeast and contributes to the dough’s elasticity.
- 1/4 cup olive oil: Infuses subtle fruitiness and keeps the crumb moist.
- 1 large egg: Enriches the dough, giving it a lovely golden color and soft texture.
- 1/3 cup sun-dried tomatoes, finely chopped (oil-packed and drained): The star ingredient offering an intense, sweet, and tangy flavor.
- 1/2 cup shredded mozzarella cheese: Melts beautifully, adding gooey creaminess inside the loaf.
- 2 tablespoons grated Parmesan cheese: Sprinkles umami brilliance throughout the bread.
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil): Introduces a refreshing herbal note that brightens the entire loaf.
How to Make Pane Bianco with Sun-Dried Tomatoes Recipe
Step 1: Prepare and Rise the Dough
Start by combining the dry ingredients — flour, instant yeast, and salt — in a large bowl. In another bowl, whisk together the warm milk, warm water, olive oil, and egg until blended. Pour the wet mixture into the dry and stir until a shaggy dough forms. Turn this out onto a floured surface and knead energetically for 6 to 8 minutes until the dough feels smooth and elastic. Then, place it in a lightly oiled bowl, cover it up, and let it rise for about an hour, or until it doubles in size. This resting period is crucial for developing the perfect texture.
Step 2: Add the Savory Filling and Shape the Loaf
Once the dough has risen, gently punch it down to release the trapped air. Roll it out on a floured surface into a 22 by 8-inch rectangle. Sprinkle the chopped sun-dried tomatoes, shredded mozzarella, grated Parmesan, and fresh basil evenly across the dough’s surface. From one long edge, carefully roll the dough into a tight log. Then, with a sharp knife, slice the log lengthwise, but only cut about 3/4 through, leaving one end intact. Twist the two cut halves together so the vibrant filling is exposed, and form the twisted dough into a stylish “S” shape. Tuck the ends under neatly to hold the shape. Place the shaped loaf on a parchment-lined baking sheet, cover, and allow it to rise for another 30 to 40 minutes.
Step 3: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Place the risen loaf into the oven and bake for 30 to 35 minutes or until the crust has turned a beautiful golden brown and the bread sounds hollow when tapped underneath. The aroma that fills your kitchen at this point will have you eager to slice into this masterpiece. Let the bread cool slightly to set before cutting into slices that reveal all those gorgeous layers and pockets of sun-dried tomato goodness.
How to Serve Pane Bianco with Sun-Dried Tomatoes Recipe
Garnishes
To elevate the experience, try serving your Pane Bianco with Sun-Dried Tomatoes Recipe with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right after slicing. Fresh basil leaves on the side add a lovely fragrant touch and enhance the herbal notes in the bread.
Side Dishes
This bread pairs wonderfully with light salads featuring fresh greens, citrus vinaigrettes, or even a bowl of warm tomato soup. The balance of savory and fresh in the bread complements both crisp vegetables and comforting, velvety soups beautifully.
Creative Ways to Present
Try this bread sliced and slightly toasted as the base for bruschetta topped with whipped ricotta and a few sun-dried tomato pieces for a stunning appetizer. Alternatively, use it as sandwich bread for paninis stuffed with roasted vegetables or grilled chicken, turning everyday lunches into something truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Pane Bianco with Sun-Dried Tomatoes Recipe, store it in an airtight container or tightly wrapped in plastic wrap at room temperature for up to two days. This keeps it fresh and retains softness, perfect for snacking or next-day sandwiches.
Freezing
This bread freezes beautifully. Wrap the entire loaf tightly in plastic wrap and then in aluminum foil, or slice and freeze the individual pieces in a resealable bag. This way, you can easily enjoy fresh-tasting bread any time by simply defrosting as needed.
Reheating
To bring your bread back to life, sprinkle a little water on the slices and toast them lightly, or warm the whole loaf in a 350°F oven for 5 to 10 minutes. This refreshes the crust and softens the inside without drying it out.
FAQs
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes! If using dried sun-dried tomatoes, be sure to soak them in warm water for about 10 minutes to rehydrate before chopping and adding to the dough for that perfect texture and flavor intensity.
Is it possible to make this bread vegan?
You can definitely adapt the Pane Bianco with Sun-Dried Tomatoes Recipe for a vegan diet by substituting the milk for plant-based milk, replacing the egg with a flax egg or other egg replacer, and using vegan cheeses or omitting cheese altogether.
How do I know if my dough has risen enough?
A good way to test is gently pressing a finger into the dough; if the indentation springs back slowly but remains visible, the dough has risen sufficiently and is ready for the next step.
Can I add other herbs or spices to this bread?
Absolutely! Rosemary, thyme, or oregano all blend nicely with sun-dried tomatoes and cheese. Feel free to experiment to find your favorite combination.
What’s the best way to slice this bread without squishing it?
Use a sharp serrated bread knife and a gentle sawing motion to preserve the loaf’s shape and showcase those beautiful swirls of filling throughout each slice.
Final Thoughts
Pane Bianco with Sun-Dried Tomatoes Recipe is a flavorful celebration of simple ingredients coming together in a loaf that’s as gorgeous as it is delicious. I encourage you to give this recipe a try—it’s a fantastic way to brighten up any meal or sharing moment with friends and family. There’s truly nothing like the smell of fresh-baked bread filled with sun-dried tomato and cheese wafting through your kitchen to make you feel right at home.
Print
Pane Bianco with Sun-Dried Tomatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (including rise time)
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pane Bianco with Sun-Dried Tomatoes is a delicious Italian savory swirl bread featuring a soft, chewy texture and a flavorful filling of sun-dried tomatoes, mozzarella, Parmesan, and fresh basil. This homemade loaf combines the richness of cheese and herbs with the unique tang of sun-dried tomatoes, perfect for slicing and serving fresh or toasted.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/4 cup olive oil
- 1 large egg
Filling
- 1/3 cup sun-dried tomatoes, finely chopped (oil-packed and drained)
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. In a separate bowl, whisk together the warm milk, warm water, olive oil, and egg. Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough on a lightly floured surface for 6–8 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Shape and Fill the Bread: Punch down the dough and roll it into a 22 x 8-inch rectangle. Sprinkle the sun-dried tomatoes, mozzarella, Parmesan, and basil evenly over the dough. Starting from one long edge, roll the dough into a log. Using a sharp knife, slice the log lengthwise, leaving one end intact. Twist the two halves together, keeping the cut sides facing up. Form into an “S” shape and tuck the ends under to create a loaf. Place on a parchment-lined baking sheet, cover, and let rise for 30–40 minutes.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake for 30–35 minutes or until golden brown and cooked through. Let cool slightly before slicing.
Notes
- You can substitute sun-dried tomatoes with roasted red peppers for a different flavor.
- This bread is best enjoyed the day it’s made but also toasts well the next day.
