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Pane Bianco with Sun-Dried Tomatoes

Pane Bianco with Sun-Dried Tomatoes
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A simple and flavorful Italian-inspired Pane Bianco with Sun-Dried Tomatoes recipe, perfect for homemade bread lovers seeking a savory twist. This soft white bread is enhanced with tangy sun-dried tomatoes, creating an irresistible loaf ideal for sandwiches, dipping, or enjoying on its own. Easy to follow and great for bakers of all levels.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour (about 420g)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 ¼ cups warm water (about 110°F / 43°C)
  • ½ cup sun-dried tomatoes, chopped finely
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt

Optional Variations

  • 1–2 teaspoons fresh rosemary, basil, or thyme (herbs addition)
  • ½ cup shredded Parmesan or mozzarella cheese (cheese blend)
  • Substitute 1 ¾ cups all-purpose flour + 1 ¾ cups whole wheat flour for nuttier texture
  • Maple syrup instead of sugar for vegan option
  • ½ teaspoon red pepper flakes for spicy kick

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast and sugar in warm water (about 110°F). Let it sit for 5-10 minutes until frothy to confirm the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Stir until a rough dough starts to form.
  3. Add Sun-Dried Tomatoes: Fold in the finely chopped sun-dried tomatoes gently into the dough to distribute the flavor evenly.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, allowing gluten development for structure and chew.
  5. First Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Shape and Second Rise: Punch down the dough gently, shape into a round loaf or place in a bread pan. Cover again and let it rise for 30-45 minutes until puffed up.
  7. Bake to Perfection: Preheat the oven to 375°F. Bake the bread for 30-35 minutes, until the crust is golden brown and sounds hollow when tapped.
  8. Cool and Enjoy: Allow the bread to cool completely on a wire rack before slicing to ensure clean slices without squashing the bread.

Notes

  • Use room temperature ingredients to help yeast activate evenly and improve dough rise.
  • Avoid overloading the dough with tomatoes to prevent sogginess and maintain perfect texture.
  • Use an oven thermometer to ensure consistent baking temperature for even results.
  • Allow dough to rise fully for lighter, fluffier bread with complex flavor.
  • Brush the baked crust lightly with olive oil for added shine and moisture.

Nutrition

Keywords: Pane Bianco, Sun-Dried Tomatoes, Italian bread, homemade bread, savory bread, soft white bread, baking bread

Find it online: https://linacorner.com/pane-bianco-with-sun-dried-tomatoes/