Print

Pane Bianco with Sun-Dried Tomatoes

Pane Bianco with Sun-Dried Tomatoes
Print Recipe

Pane Bianco with Sun-Dried Tomatoes is a simple, rustic Italian white bread bursting with Mediterranean flavor. Soft on the inside with a crusty exterior, the finely chopped sun-dried tomatoes add a savory, tangy pop that elevates the classic loaf. Perfect for sandwiches, soups, or eating fresh from the oven, this easy-to-make bread requires no fancy equipment and is highly customizable with herbs, cheese, or additional ingredients.

Ingredients

Scale

Basic Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 1 1/4 cups (300ml) warm water (about 110°F/45°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomatoes, chopped finely
  • 1 teaspoon sugar

Instructions

  1. Prepare the Yeast: In a small bowl, dissolve sugar in warm water (about 110°F/45°C). Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until frothy and bubbly, indicating the yeast is activated.
  2. Mix the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the olive oil, chopped sun-dried tomatoes, and the activated yeast mixture. Stir until a shaggy dough forms, then transfer it onto a floured surface.
  3. Knead the Dough: Knead the dough vigorously for 8 to 10 minutes until smooth, elastic, and slightly tacky to the touch. This develops gluten for a tender yet chewy crumb.
  4. First Rise: Place dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
  5. Shape and Second Rise: Gently deflate the dough and shape into a round or oval loaf. Place on a parchment-lined baking sheet, cover loosely, and let rise again for 30 to 45 minutes until puffed.
  6. Bake to Perfection: Preheat oven to 425°F (220°C). Slash the top of the loaf with a sharp knife to allow steam to escape. Bake for 25 to 30 minutes until golden brown and hollow sounding when tapped underneath.
  7. Cool Down: Remove bread from oven and cool completely on a wire rack before slicing to set the crumb and develop full flavor.

Notes

  • Use quality sun-dried tomatoes packed in oil or rehydrate dry ones for best flavor.
  • Measure flour by spooning into a cup and leveling off for accurate quantity to prevent dense bread.
  • Keep dough covered and warm during rising to improve fermentation and texture.
  • Score the dough before baking to prevent uncontrolled cracks and promote better expansion.
  • Check doneness by tapping bottom of bread—hollow sound indicates perfect baking.
  • If sun-dried tomatoes are dry-packed, soak in warm water for 10 minutes before use to soften.
  • Use a serrated bread knife with a gentle sawing motion to slice without squashing the crumb.

Nutrition

Keywords: Pane Bianco, sun-dried tomatoes bread, Italian bread, Mediterranean bread, homemade bread, rustic bread

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