Pane Bianco with Tomato, Basil, and Garlic
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
3 hrs
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Servings
12 servings
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Calories
211 kcal
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Course
Bread
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Cuisine
Mediterranean
Pane Bianco with Tomato, Basil, and Garlic
Description
This Pane Bianco recipe crafts a soft enriched dough using bread flour, warm water, sugar, yeast, milk, olive oil, egg, and salt. After kneading and allowing the dough to rise until doubled, it is rolled out and topped with diced sun-dried tomatoes, chopped basil, shredded Italian cheese blend, and garlic powder. The dough is then rolled up tightly from a long edge, sealing the ingredients inside, and baked to achieve a golden crust and a tender interior studded with flavorful pockets from the filling.
The combination of creamy cheese, sweet and tangy sun-dried tomatoes, fresh herb, and garlic creates a savory bread ideal for serving as a snack, accompaniment to soups or salads, or sliced for sandwiches. The texture is soft yet structured thanks to bread flour, and the filling offers bursts of moisture and seasoning throughout.
For best results, let the dough rise fully until doubled rather than relying on a strict timing. Cooling the bread to room temperature before slicing helps the crumb set properly. Substitutions like fresh tomatoes are discouraged due to excess moisture, and bread flour is essential to provide the proper gluten structure. Store the bread in a sealed bag at room temperature for a few days or freeze well wrapped for longer shelf life.
Ingredients
- ¼ cup water warm
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- ½ cup milk warmed, low-fat
- 3 tablespoons extra virgin olive oil
- 1 egg
- 2 teaspoons salt
- 3 cups bread flour
- 4 ounces sundried tomatoes oil-packed
- ½ teaspoon garlic powder
- ¾ cup Italian cheese blend shredded
- ⅓ cup basil chopped, fresh
Instructions
- Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form.
- Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough.
- Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased.
- Cover and let rise until doubled in volume, about 45 minutes to 1 hour.
- While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.
- Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough.
- Starting with a long edge, roll the dough into a log as you would for making cinnamon rolls. Pinch the edge to seal.
- Place the rolled dough on a parchment paper lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end (see photos for help).
- Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.
- Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.
- Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.
Notes
- Allow the dough to rise until doubled in bulk rather than relying solely on timing for best texture.
- Cool bread to room temperature before slicing to let the crumb set properly.
- Do not substitute fresh tomatoes for sun-dried tomatoes to avoid excess moisture in the dough.
- Bread flour is important to develop the gluten structure needed for proper dough strength.
- Store bread in an airtight bag at room temperature for 2 to 3 days or freeze for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 211kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 437mg | 18% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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