Description
Pane bianco with sun-dried tomatoes is a flavorful Italian-inspired bread that combines the soft, tender crumb of classic white bread with the tangy sweetness of sun-dried tomatoes. Perfect for any meal or snack, this rustic bread offers a delightful texture with a lightly chewy crust and can be customized with herbs, cheese, or seeds for added flair.
Ingredients
Units
Scale
Main Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup sun-dried tomatoes, finely chopped (preferably oil-packed)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
Optional Additions
- 1–2 teaspoons fresh herbs (rosemary, basil, thyme, or oregano), chopped
- 1/2 cup shredded mozzarella or parmesan cheese
- Red pepper flakes or smoked paprika to taste
- Sesame seeds or sunflower seeds for topping
Instructions
- Prepare the yeast mixture: Dissolve the active dry yeast and sugar in warm water (about 110°F). Let it sit for 5 to 10 minutes until bubbly and frothy, indicating the yeast is active.
- Mix the dry ingredients: In a large bowl, combine the all-purpose flour and salt. If using fresh herbs, add them now. Mix thoroughly to distribute evenly.
- Incorporate the wet ingredients: Add the olive oil and yeast mixture to the dry ingredients. Stir until a dough begins to form, then fold in the finely chopped sun-dried tomatoes evenly throughout.
- Knead the dough: Transfer the dough to a lightly floured surface and knead vigorously for 8 to 10 minutes until smooth, elastic, and slightly tacky.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Shape the loaf: Punch down the dough gently to release air, then shape into a round or oval loaf. Place on a parchment-lined baking sheet or in a loaf pan.
- Second rise: Cover and let the dough rise again for 30 to 45 minutes until puffed up.
- Bake and cool: Preheat oven to 375°F (190°C). Bake the bread for 25 to 30 minutes until golden brown and hollow sounding when tapped. Cool completely on a wire rack before slicing.
Notes
- Use oil-packed sun-dried tomatoes for added moisture and flavor; if using dried, soak them in warm water for 10 minutes to rehydrate.
- Kneading is essential to develop gluten for the perfect airy and chewy texture.
- Maintain water temperature at about 110°F to properly activate yeast without killing it.
- Allow the dough to rise fully for optimal flavor and crumb softness.
- Cool bread completely before slicing to prevent gummy texture.
- Reheat slices at 350°F for 5-7 minutes to restore crust crunch and crumb tenderness.
Nutrition
- Serving Size: 1 slice (about 1/12 loaf)
- Calories: 140
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg