Imagine the aroma of warm, freshly baked bread swirling through your kitchen — now add the irresistible flavors of cheese, basil, and sun-dried tomatoes. That’s exactly what awaits with Pane Bianco with Sun-Dried Tomatoes, a stunning Italian-inspired bread that’s every bit as impressive as it is delicious. Each slice bursts with creamy mozzarella, tangy sun-dried tomatoes, and garlicky goodness, all braided into a soft, golden loaf. If you’re looking to wow your dinner guests or simply want a comforting bake for the weekend, this recipe is pure culinary magic.
Ingredients You’ll Need
One of the best parts about Pane Bianco with Sun-Dried Tomatoes is how it transforms a few beloved pantry and fridge staples into a showstopping bread. Every ingredient is carefully chosen — from silky olive oil to aromatic basil — to bring out layered flavors and dreamy texture in every bite.
- All-purpose flour: Provides the structure for your loaf and ensures a tender, satisfying crumb that’s sturdy enough for all those tasty fillings.
- Sugar: Just a touch to help activate the yeast and add subtle richness to the dough.
- Salt: Essential for balancing flavors and making each ingredient pop.
- Instant yeast: Gives your bread that lovely lift and volume, so it’s light, airy, and perfectly chewy.
- Warm milk (about 110°F): Makes the dough soft and tender while lending an ever-so-slightly sweet taste.
- Large egg: Adds color, richness, and helps bind everything together beautifully.
- Olive oil: Infuses the bread with Italian flair and keeps it moist and soft.
- Shredded mozzarella cheese: Melts to gooey perfection inside the loaf, giving you amazing cheesy pockets in every slice.
- Grated Parmesan cheese: Brings sharp, savory depth and a hint of salty nuttiness — classic Italian flavor!
- Chopped sun-dried tomatoes: The star of the show, adding tangy, chewy bursts of sunshine-red flavor.
- Chopped fresh basil (or dried basil): Delivers that trademark herbaceous note that complements the cheeses and tomatoes beautifully.
- Minced garlic: Lends aromatic warmth and a subtle zing that takes the overall flavor to another level.
How to Make Pane Bianco with Sun-Dried Tomatoes
Step 1: Make the Dough
Start by combining your flour, sugar, salt, and instant yeast in a large mixing bowl. In a separate bowl, whisk together the warm milk, egg, and olive oil until nicely blended. Gradually mix these wet ingredients into your dry ingredients until a soft dough forms. Now, knead the dough for about 6 to 8 minutes (by hand or mixer), enjoying the feel as it transforms into something smooth and elastic.
Step 2: Let It Rise
Once your dough feels supple and just a little sticky, place it in a greased bowl. Cover and let it rise in a warm spot for 1 to 1 1/2 hours. The magic of Pane Bianco with Sun-Dried Tomatoes truly begins here — the dough should double in size, growing pillowy and full of potential!
Step 3: Prepare the Filling
Gently punch down the risen dough, then roll it into a 22-inch by 8-inch rectangle on a lightly floured surface. Scatter the mozzarella, Parmesan, sun-dried tomatoes, basil, and minced garlic evenly across the surface. Each ingredient here adds its signature flavor; make sure the sun-dried tomatoes are evenly spread for perfect tangy bites throughout.
Step 4: Shape the Loaf
Now the fun part! Starting from one long edge, roll the dough up tightly into a log. Grab a sharp knife and slice the log lengthwise, being careful to leave one end intact. Twist the two halves around each other, keeping those delicious fillings exposed. Shape it into an “S” and tuck the ends under, creating that classic Pane Bianco with Sun-Dried Tomatoes look.
Step 5: Final Rise and Bake
Transfer your shaped loaf to a greased baking sheet or loaf pan. Cover lightly and let it rise for another 30 to 45 minutes, until noticeably puffy. As the bread rises, preheat your oven to 350°F (175°C). Once ready, bake for 30 to 35 minutes, or until golden brown and the aroma is absolutely irresistible. Let it cool slightly before slicing into your gorgeous homemade masterpiece.
How to Serve Pane Bianco with Sun-Dried Tomatoes
Garnishes
For a finishing touch, drizzle your freshly baked loaf with a little extra olive oil or give it a sprinkle of flaky sea salt or fresh basil right before serving. The garnish not only adds a pop of color, it enhances both flavor and aroma. If you love a bit of heat, a pinch of crushed red pepper flakes will do the trick!
Side Dishes
Pane Bianco with Sun-Dried Tomatoes pairs beautifully with almost anything. Serve it alongside a crisp green salad, a classic Italian tomato soup, or a simple pasta tossed with olive oil and herbs. It’s also fantastic with antipasto platters — think marinated olives, prosciutto, and roasted veggies for the ultimate Italian-inspired meal.
Creative Ways to Present
This bread begs to be shown off! Slice it thick and fan the pieces out on a rustic wooden cutting board, or serve as the star of a brunch buffet. It’s perfect for a picnic basket, too, or sliced into pieces for a party appetizer with a bowl of warm marinara for dipping. Pane Bianco with Sun-Dried Tomatoes always draws a crowd wherever it goes.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, store any remaining Pane Bianco with Sun-Dried Tomatoes tightly wrapped in plastic or an airtight container at room temperature for up to two days. The flavors will continue to mingle and deepen, making those next-day slices just as delicious with a morning coffee or afternoon snack.
Freezing
Want to make a loaf ahead of time or save some for later? Pane Bianco with Sun-Dried Tomatoes freezes beautifully. Cool the bread completely, wrap it well, and freeze for up to three months. To serve, thaw at room temperature or gently reheat in a low oven to restore its freshness.
Reheating
For ultimate flavor and texture, reheat slices in a toaster oven or wrap the loaf in foil and warm in a 325°F oven for about 10 minutes. This brings back the original just-baked aroma, and the cheese gets gloriously melty once again.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! If using active dry yeast, activate it first in the warm milk with a pinch of sugar until foamy (about 5–10 minutes), then proceed as usual. The rest of the Pane Bianco with Sun-Dried Tomatoes process stays the same.
Are there any substitutions for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers or finely chopped olives make delicious alternatives. The goal is to include a burst of tangy flavor and vibrant color.
Can I prepare Pane Bianco with Sun-Dried Tomatoes ahead of time?
Yes — you can assemble the filled and shaped loaf, cover it well, and refrigerate overnight. In the morning, allow it to come to room temperature and finish rising before baking as directed.
What’s the best way to slice it for serving?
Let the loaf cool until just warm before slicing. For clean pieces, use a sharp, serrated bread knife and cut in gentle back-and-forth motions to maintain the beautiful layered interior of Pane Bianco with Sun-Dried Tomatoes.
Can I add other fillings?
Get creative! You can fold in chopped kalamata olives, swap in smoked cheese, or spread a thin layer of pesto before rolling the dough. Pane Bianco with Sun-Dried Tomatoes is incredibly versatile, so adapt it to your own taste.
Final Thoughts
If you’re craving a bake that’s rewarding, shareable, and packed with Italian flair, Pane Bianco with Sun-Dried Tomatoes is your bread soulmate. Whether it’s the centerpiece of a dinner party or a cozy weekend treat, I hope you’ll love every golden, flavorful, sun-drenched bite. Don’t be surprised if this one becomes an instant favorite in your kitchen!
Print
Pane Bianco with Sun-Dried Tomatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes (including rising time)
- Yield: 1 loaf (8 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pane Bianco with Sun-Dried Tomatoes is a delightful savory bread that’s perfect for a special occasion or as a unique twist on traditional bread. Filled with flavorful sun-dried tomatoes, Italian cheeses, and aromatic herbs, this braided loaf is as beautiful as it is delicious.
Ingredients
Dough:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2/3 cup warm milk (about 110°F)
- 1 large egg
- 3 tablespoons olive oil
Filling:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (drained if packed in oil)
- 2 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
- 1 clove garlic (minced)
Instructions
- Dough: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. In a separate bowl, whisk together the warm milk, egg, and olive oil. Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms.
- Kneading: Knead the dough by hand or with a mixer for about 6–8 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Filling and Shaping: Once risen, roll out the dough into a rectangle. Sprinkle mozzarella, Parmesan, sun-dried tomatoes, basil, and garlic over the dough. Roll into a log, slice lengthwise, twist, and shape into an “S” on a baking sheet.
- Rising and Baking: Let the loaf rise for 30–45 minutes, then bake at 350°F (175°C) for 30–35 minutes until golden brown. Cool slightly, slice, and serve.
Notes
- For a deeper flavor, add a pinch of crushed red pepper flakes to the filling.
- This bread also works beautifully with a mix of Italian cheeses or a touch of pesto spread before rolling.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
