Let’s take a little trip to Italy—without leaving your kitchen. This Sun-Dried Tomato Pane Bianco (which means “white bread” in Italian) is a savory, show-stopping loaf swirled with melted cheese, aromatic herbs, and rich sun-dried tomatoes. It’s soft on the inside, golden on the outside, and every single slice is packed with flavor.
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This is the kind of bread that makes people pause mid-bite and ask, “Did you make this yourself?!” And the best part? You totally did.
Perfect for brunch, an appetizer, or even as a side to soup or pasta night, this loaf is guaranteed to impress.
Why You’ll Love Sun-Dried Tomato Pane Bianco
Homemade Bread, Elevated
This isn’t just any loaf—it’s beautifully shaped, packed with bold flavor, and looks like something straight from a bakery window.
Simple Pantry Ingredients
Flour, yeast, oil, cheese, and a few pantry staples turn into something truly special. You probably already have most of what you need!
Melty Cheese & Bold Tomato Flavor
Mozzarella (or provolone) paired with herbed sun-dried tomatoes is the ultimate savory combo. It’s comfort food with a Mediterranean twist.
Perfect for Sharing
Slice it up warm and watch it disappear. This bread is meant for tearing, dipping, and savoring with good company.
Ingredients in Sun-Dried Tomato Pane Bianco
Here’s the beauty of this bread—it’s made with a handful of simple ingredients, yet the result is a showstopper.
All-Purpose Flour: Your bread base—gives it structure while keeping it soft
Instant Yeast: For that beautiful rise
Sugar: Just a touch to feed the yeast
Salt: Balances all the flavors
Milk & Water: Warmed to activate the yeast and keep the dough moist
Olive Oil: Adds richness and keeps the dough supple
Shredded Mozzarella or Provolone Cheese: Melts perfectly into those cheesy swirls
Sun-Dried Tomatoes (in oil): Intensely flavorful and slightly sweet
Fresh or Dried Basil: Brings it all together with an herby finish
Egg (for egg wash): Gives the loaf a beautiful golden color
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Mix & Knead: Combine the dry ingredients, add the warm milk and water, then knead until you have a smooth dough. Let it rise until doubled
Roll & Fill: Roll the dough into a rectangle and top it with cheese, chopped sun-dried tomatoes, and basil
Shape the Loaf: Roll it up jelly-roll style, then slice it lengthwise and twist the two halves together with the filling facing up
Second Rise: Let it puff up again while you preheat the oven
Bake: Brush with egg wash and bake until golden, fragrant, and irresistible
Serve: Best warm, but also fantastic at room temp
Nutrition Facts
How to Serve Sun-Dried Tomato Pane Bianco
Fresh Salads: Add a crisp green salad with a zesty vinaigrette for contrast
Crusty Bread Pairing: Dip slices into olive oil, or serve with soup or pasta
Cheese Board Addition: This bread belongs on every snack board
As a Standalone: Warm slices need nothing more than a bit of fresh herb garnish
Additional Tips
Prep Ahead: Prep the dough the night before for easy baking the next day
Spice It Up: Try garlic powder, chili flakes, or rosemary for extra depth
Dietary Adjustments: Swap cheese for plant-based options or use gluten-free flour
Storage Tips: Wrap leftovers and store at room temp for 2 days or refrigerate up to 5
Double the Batch: This freezes well—wrap tightly and freeze for up to 2 months
FAQ Section
Q1: Can I substitute instant yeast with active dry yeast?
A1: Yes! Just proof the active dry yeast in warm water with sugar before using.
Q2: What other cheeses can I use?
A2: Provolone, fontina, or even cheddar work beautifully in this bread.
Q3: Can I prep the dough ahead?
A3: Absolutely—refrigerate after the first rise and bring to room temp before shaping.
Q4: How do I keep the filling from spilling out?
A4: Don’t overfill, and press the ends gently to seal the roll before slicing and twisting.
Q5: Can I make this gluten-free?
A5: You can use a gluten-free bread flour blend—just watch the rise and texture.
Q6: Can I use dried sun-dried tomatoes instead of oil-packed?
A6: Yes, just rehydrate them in warm water or broth before using.
Q7: Can I freeze the dough?
A7: Yes! After shaping, freeze it on a tray, then transfer to a bag. Thaw and bake when ready.
Q8: Why is my bread dense?
A8: Make sure your yeast is fresh and your dough has enough rise time.
Q9: What’s the best way to reheat slices?
A9: Wrap in foil and warm in a 300°F oven for about 10 minutes.
Q10: Can I make smaller individual rolls instead of one loaf?
A10: Totally! Just adjust the baking time and shape into mini swirls or knots.
Trust me, once you see those golden swirls coming out of the oven and catch a whiff of that herby, cheesy goodness, you’ll know you’ve made something magical. So go ahead, tie on that apron, and give this recipe a try. Your kitchen’s about to smell amazing, and your taste buds? Oh, they’re in for a treat.
Print
Sun-Dried Tomato Pane Bianco
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pane Bianco is a stunning and flavorful loaf filled with a delicious blend of fresh basil, garlic, sun-dried tomatoes, and shredded Italian cheese. It’s perfect as a side to any meal or as a snack on its own. Enjoy the aromatic flavors and soft texture of this beautiful, homemade bread!
Ingredients
- 3 cups unbleached bread flour (about 361 grams)
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 large egg
- 1/2 cup lukewarm milk (113 grams)
- 1/3 cup lukewarm water (74 grams)
- 3 tablespoons olive oil (35 grams)
- 3/4 cup shredded Italian-blend cheese (85 grams)
- 1/2 cup oil-packed sun-dried tomatoes (113 grams)
- 3 garlic cloves, peeled & minced
- 1/3 cup chopped fresh basil leaves (14 grams)
Instructions
- Combine all the dough ingredients in a bowl (or the bread machine bucket). Mix and knead by hand, with a mixer, or in your bread machine set to the dough cycle to form a smooth, soft dough.
- Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 45 to 60 minutes.
- While the dough rises, thoroughly drain the sun-dried tomatoes and pat them dry. Cut them into small pieces along with the basil.
- Gently deflate the dough and roll it into a 22″ x 8 1/2″ rectangle. Spread the cheese, sun-dried tomatoes, garlic, and basil evenly over the dough.
- Starting from one long edge, roll the dough into a log and pinch the edges to seal. Place seam-side down on a greased or parchment-lined baking sheet.
- Using kitchen shears, cut the log lengthwise down the center about 1″ deep, stopping 1/2″ from one end. Do not cut all the way through.
- Form the dough into an “S” shape and tuck the ends under to form a figure 8. Pinch the ends to seal.
- Cover and let rise in a warm place until doubled, about 45 to 60 minutes.
- Preheat oven to 350°F. Bake uncovered for 35 to 40 minutes, tenting with foil after 20 to 25 minutes to prevent over-browning.
- Remove from the oven and cool on a rack. Serve warm or at room temperature.
Notes
- This loaf is delicious fresh from the oven but can also be enjoyed at room temperature.
- Store it well-wrapped to keep the bread soft.
- It pairs wonderfully with soups, salads, or as a stand-alone treat.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg