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Pane Bianco with Sun-Dried Tomatoes

Pane Bianco with Sun-Dried Tomatoes
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Pane Bianco with Sun-Dried Tomatoes is a delicious Italian-style white bread combining the soft, airy texture of classic pane bianco with the intense, sweet tanginess of sun-dried tomatoes. Perfectly soft inside with a crisp crust, this savory bread is great fresh from the oven, ideal for sandwiches, dipping, or enjoying plain with olive oil. Featuring simple ingredients and bold flavors, it delivers a comforting and rustic experience for any meal or snack.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 ¼ cups warm water (about 110°F/43°C)
  • 3 tbsp olive oil
  • 1 ½ tsp salt
  • ½ cup chopped sun-dried tomatoes
  • 1 tbsp sugar or honey

Instructions

  1. Prepare the yeast mixture: In a small bowl, combine warm water, sugar or honey, and active dry yeast. Let it sit for 5-10 minutes until frothy, signaling the yeast is active.
  2. Mix the dough: In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture and olive oil, stirring until a rough dough forms. Fold in the chopped sun-dried tomatoes evenly.
  3. Knead until smooth: Turn the dough onto a floured surface and knead vigorously for 8-10 minutes until smooth, elastic, and slightly tacky to develop gluten and chewy texture.
  4. First rising: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 to 1.5 hours until doubled in size.
  5. Shape and second rise: Punch down the dough to release air. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet. Cover and let it rise again for 30-45 minutes.
  6. Bake: Preheat the oven to 400°F (200°C). Optionally brush the top with olive oil or a little water for a crusty finish. Bake for 25-30 minutes until crust is golden brown and sounds hollow when tapped.
  7. Cool down: Remove bread from oven and cool completely on a wire rack before slicing to preserve texture and avoid sogginess.

Notes

  • Always use warm water, not hot, to avoid killing the yeast.
  • Chop sun-dried tomatoes finely to ensure even distribution throughout the dough.
  • Do not skip kneading; it is essential for developing the chewy crumb texture.
  • Allow proper rising time to achieve a light and fluffy bread.
  • Using a preheated baking stone or heavy tray enhances crust crispiness.

Nutrition

Keywords: Pane Bianco, sun-dried tomatoes, Italian bread, white bread, savory bread, homemade bread, baking bread

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