Why You’ll Love pane bianco with sun-dried tomatoes Recipe
Pane Bianco with Sun-Dried Tomatoes is a deliciously savory bread that’s perfect for any occasion. The sun-dried tomatoes infuse the dough with a deep, tangy flavor, while the fresh herbs add an aromatic touch that will fill your kitchen with the scent of Italy. This bread has a wonderful balance of textures, from its soft and airy crumb to its crunchy crust. It’s simple to make, but the end result feels like a special treat. It’s perfect for dipping in olive oil, serving alongside pasta, or as the base for a flavorful sandwich.
Ingredients
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3 cups all-purpose flour
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1 tsp salt
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1 tbsp sugar
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2 tsp active dry yeast
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1 cup warm water (110°F/45°C)
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2 tbsp olive oil
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1/2 cup sun-dried tomatoes, drained and chopped
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2 tbsp fresh basil, chopped
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1 tbsp fresh oregano, chopped
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1/2 tsp garlic powder
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1/2 tsp onion powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large mixing bowl, combine the flour, salt, sugar, and yeast.
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Add the warm water and olive oil to the dry ingredients, stirring until a dough begins to form.
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Knead the dough on a lightly floured surface for about 8-10 minutes, until it’s smooth and elastic.
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During the last minute of kneading, incorporate the sun-dried tomatoes, basil, oregano, garlic powder, and onion powder into the dough.
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Place the dough into a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.
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Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf. Place it on a greased or parchment-lined baking sheet.
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Allow the shaped dough to rise for another 30 minutes while the oven preheats.
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Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Let the bread cool on a wire rack before slicing.
Servings and Timing
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Servings: 8-10 slices
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Prep Time: 15 minutes
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Rise Time: 1 hour and 30 minutes
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Cook Time: 30-35 minutes
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Total Time: 2 hours
Variations
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Cheese addition: For a cheesy twist, fold in some shredded mozzarella or parmesan along with the sun-dried tomatoes.
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Herb variations: If you prefer different herbs, try thyme, rosemary, or sage instead of basil and oregano for a different flavor profile.
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Spicy version: Add a pinch of red pepper flakes to the dough for a little heat.
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Olive variation: Incorporate chopped black or green olives for an added Mediterranean flavor.
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Gluten-free version: You can make this bread gluten-free by using a gluten-free all-purpose flour blend. Make sure the yeast you use is also gluten-free.
Storage/Reheating
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Storage: Store the bread in a paper bag or a bread box at room temperature for up to 2-3 days. For longer storage, wrap the bread in plastic wrap and store it in an airtight container or resealable bag in the freezer for up to 3 months.
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Reheating: To reheat, wrap the bread in foil and place it in a 350°F (175°C) oven for 10-15 minutes. Alternatively, you can slice it and toast it in a toaster or oven for a crispy result.
FAQs
Can I use jarred sun-dried tomatoes instead of dried ones?
Yes, jarred sun-dried tomatoes work just as well. Be sure to drain and chop them before adding to the dough.
Can I make this bread without using a stand mixer?
Absolutely! You can knead the dough by hand. Just be prepared to knead for about 10 minutes until the dough is smooth and elastic.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs instead of fresh. Since dried herbs are more concentrated, use about 1/3 of the amount called for fresh herbs.
What should I serve this bread with?
Pane Bianco with Sun-Dried Tomatoes pairs beautifully with olive oil for dipping, cheese platters, pasta dishes, or as a sandwich bread. It’s also great served with soups and salads.
How do I make sure my bread rises properly?
Make sure to place the dough in a warm, draft-free area for rising. If your kitchen is cold, you can place the dough in the oven with just the oven light on to create a warm environment.
Can I add other ingredients to the dough?
Yes, feel free to add extras like nuts, olives, or cheese to customize the flavor of the bread. Just make sure to fold them in during the kneading process.
Can I use a bread machine to make this?
Yes, you can use a bread machine. Just add the ingredients to the bread machine in the order specified by the machine’s instructions and follow the settings for dough and baking.
Can I double this recipe?
Yes, you can double the recipe to make two loaves. Just make sure to use a larger bowl for mixing and divide the dough evenly between two baking sheets or pans.
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be substituted for some or all of the all-purpose flour. Keep in mind that whole wheat flour will make the bread denser and change the texture slightly.
How do I know when my bread is fully baked?
The bread is fully baked when it sounds hollow when tapped on the bottom and has a golden-brown color. You can also use a thermometer to check the internal temperature, which should read 190°F (88°C).
Conclusion
Pane Bianco with Sun-Dried Tomatoes is a flavorful and aromatic bread that’s perfect for any meal. The tangy sun-dried tomatoes and fresh herbs make this loaf a standout, and its soft crumb and crunchy crust make it an absolute delight to eat. Whether you enjoy it as a side dish, a sandwich, or just with a bit of olive oil, this rustic Italian bread will elevate any occasion. Enjoy making and sharing this delicious bread with your friends and family!
Pane Bianco with Sun-Dried Tomatoes
This Pane Bianco with Sun-Dried Tomatoes is a delicious Italian-style white bread infused with the rich flavors of sun-dried tomatoes. Its soft, airy crumb and slightly tangy taste make it perfect for serving with olive oil, cheese, or as a side dish to your favorite pasta. The addition of sun-dried tomatoes adds a burst of savory flavor, creating a stunning, flavorful loaf that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (serves 8-10)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon olive oil (plus extra for greasing)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 1/2 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry)
- 1/4 cup fresh basil, chopped (optional, for added flavor)
- 1/4 cup grated Parmesan cheese (optional, for a richer taste)
Instructions
- Prepare the yeast mixture: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir to dissolve and let sit for 5-10 minutes, until the mixture becomes frothy.
- Mix the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Stir to combine until a dough begins to form.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little flour, a tablespoon at a time.
- Add the sun-dried tomatoes: Once the dough is kneaded, fold in the sun-dried tomatoes, basil (if using), and Parmesan cheese (if using). Continue kneading gently to distribute the ingredients evenly.
- First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
- Shape the loaf: Once the dough has risen, punch it down to release any air bubbles. Shape the dough into a loaf or round boule, depending on your preference.
- Second rise: Place the shaped dough onto a greased baking sheet or into a loaf pan. Cover and let it rise for another 30 minutes to 1 hour, until puffed.
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Bake: Bake for 25-30 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
- Cool and serve: Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
- If using sun-dried tomatoes packed in oil, be sure to drain them well to avoid excess moisture in the dough.
- For a more rustic look, you can score the top of the loaf before baking.
- This bread is great with dips, soups, or as a side to any Mediterranean meal.
