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.
