Pane Bianco with Sun-Dried Tomatoes Recipe
If you have ever dreamed of making artisan bread right in your own kitchen, this Pane Bianco with Sun-Dried Tomatoes Recipe will quickly become your new favorite. This beautiful loaf combines the soft, pillowy texture of classic Italian white bread with bursts of tangy sun-dried tomatoes and fragrant fresh rosemary. The subtle honey sweetness and optional hint of garlic powder take every bite to another level. Whether you are a beginner baker or a seasoned pro, this bread offers a perfect balance of flavor, texture, and irresistible aroma that fills your kitchen and heart with warmth.
Ingredients You’ll Need
Getting started with this Pane Bianco with Sun-Dried Tomatoes Recipe requires just a handful of simple ingredients, each playing a key role in creating the perfect loaf. From the foundational flour to the vibrant sun-dried tomatoes, you will notice how every element contributes to the bread’s taste, texture, and charming color.
- 3 1/2 cups all-purpose flour: The essential base giving the bread its structure and soft crumb.
- 1 tsp salt: Balances flavor and helps control yeast activity for a better rise.
- 1 1/2 tsp active dry yeast: The magic ingredient that makes the dough rise and become light and airy.
- 1 1/2 cups warm water (110°F/43°C): Activates the yeast and hydrates the flour for elasticity.
- 2 tbsp olive oil: Adds richness and moisture, contributing to a tender crumb.
- 1/2 cup sun-dried tomatoes, drained and chopped: Infuses the bread with bursts of sweet and tangy umami.
- 2 tbsp fresh rosemary, chopped: Offers a woody, fragrant herbal note to brighten the flavors.
- 1 tbsp honey: Provides a subtle sweetness that helps yeast activation and balances savory notes.
- 1/2 tsp garlic powder (optional): Adds a gentle savory depth without overpowering the other ingredients.
How to Make Pane Bianco with Sun-Dried Tomatoes Recipe
Step 1: Activate the Yeast
Begin by mixing warm water, honey, and active dry yeast in a small bowl. Stir the mixture gently and let it rest for 5 to 10 minutes. You’ll know it’s ready when the surface becomes frothy and bubbly. This step is crucial because it wakes up the yeast, ensuring your bread will have that beautiful rise and light texture.
Step 2: Mix the Dough
In a large bowl, combine the all-purpose flour and salt. Pour in the frothy yeast mixture along with the olive oil. Stir everything together until a shaggy dough starts to form. The combination of flour, salt, and oil sets the foundation for a soft yet sturdy loaf, so take your time mixing to incorporate all ingredients thoroughly.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead it for 8 to 10 minutes until smooth and elastic. If you prefer, use a stand mixer with a dough hook on medium speed for about 5 to 6 minutes. Proper kneading develops the gluten, which is responsible for the bread’s chewy texture and its ability to hold the sun-dried tomato and rosemary mix evenly.
Step 4: Incorporate the Add-ins
Now for the exciting part: fold in the chopped sun-dried tomatoes, fresh rosemary, and garlic powder if you’re using it. Knead gently for an additional 1 to 2 minutes to evenly distribute these flavorful additions. This step ensures every bite has bursts of herbal and tangy goodness woven throughout.
Step 5: First Rise
Place your dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise somewhere warm for 1 to 1 1/2 hours until it has doubled in size. Watching the dough grow is always a rewarding moment, and this first rise is key to developing the light, airy crumb that makes this Pane Bianco with Sun-Dried Tomatoes Recipe truly special.
Step 6: Shape the Dough
Punch down the risen dough to release any trapped air, then shape it into either a round or oval loaf. Place it on a baking sheet lined with parchment paper or a greased baking pan. The shaping process gives your bread personality, so pick the form that makes you happiest!
Step 7: Second Rise
Cover the dough again and let it rise for another 45 minutes to 1 hour. During this second rise, the dough develops its final volume and cozies up with the sun-dried tomatoes and herbs, setting the stage for a perfect crust and fluffy interior.
Step 8: Bake the Bread
Preheat your oven to 400°F (200°C). Bake the loaf for 25 to 30 minutes until the crust turns a gorgeous golden brown and the bottom sounds hollow when tapped. Baking brings all the elements together beautifully, creating a bread that looks stunning and smells incredible.
Step 9: Cool and Enjoy
Allow the bread to cool on a wire rack before slicing. This rest lets the crumb set and ensures every slice maintains its delicate texture. Once cooled, slice it thick or thin, and savor the perfect balance of Pane Bianco with Sun-Dried Tomatoes flavors in every bite.
How to Serve Pane Bianco with Sun-Dried Tomatoes Recipe
Garnishes
To elevate your serving, sprinkle freshly chopped rosemary or drizzle a bit of high-quality extra virgin olive oil on top of warm slices. A dusting of flaky sea salt can also enhance the flavors and provide a delightful crunch contrast to the soft crumb.
Side Dishes
This bread pairs wonderfully with creamy cheeses like burrata or ricotta, as well as roasted vegetables or a fresh garden salad. It’s also fantastic dipped in balsamic vinegar and olive oil or alongside a warm bowl of minestrone soup for a meal that feels both comforting and elegant.
Creative Ways to Present
For entertaining, try slicing the Pane Bianco with Sun-Dried Tomatoes Recipe into bite-sized pieces and serving it as part of a rustic charcuterie board. Spread with herbed goat cheese or served alongside marinated olives, this bread becomes a conversation starter thanks to its flavorful addition of sun-dried tomatoes and rosemary.
Make Ahead and Storage
Storing Leftovers
To keep your bread fresh, store it in an airtight container or bread box at room temperature. It will stay soft for about 2 to 3 days, making it perfect for enjoying as sandwiches or a quick snack within that timeframe.
Freezing
You can freeze the Pane Bianco with Sun-Dried Tomatoes Recipe by wrapping it tightly in plastic wrap followed by aluminum foil or placing it in a freezer bag. Freeze for up to 3 months. When ready to eat, thaw it at room temperature and refresh it in the oven for a few minutes to revive the crust.
Reheating
Reheat slices in a toaster oven or under a broiler for a minute or two to restore the crust’s crispness. You can also warm the whole loaf in a 350°F oven wrapped in foil for about 10 minutes, ensuring the bread tastes just baked again.
FAQs
Can I use dried rosemary instead of fresh?
While fresh rosemary provides the best aroma and flavor, you can substitute dried rosemary if needed. Use about one-third of the amount since dried herbs are more concentrated, and mix it in during the kneading step.
Is it necessary to use honey in the dough?
Honey helps feed the yeast and adds a subtle sweetness, but if you prefer, you can substitute with sugar or omit it entirely. Just keep in mind the flavor profile will slightly change.
Can I add other herbs or ingredients?
Absolutely! This recipe is versatile. Feel free to experiment with thyme, oregano, or even chopped olives to create your own signature Pane Bianco with Sun-Dried Tomatoes Recipe twist.
What if I don’t have a stand mixer?
No worries if you don’t have a stand mixer. Kneading by hand works wonderfully and allows you to really feel the dough’s texture as it develops.
How do I know when the bread is fully baked?
Your bread is done when the crust is golden brown and the bottom sounds hollow when tapped. An internal temperature of about 190°F is another indicator if you use a food thermometer.
Final Thoughts
This Pane Bianco with Sun-Dried Tomatoes Recipe is more than just bread; it’s an experience that fills your kitchen with heartwarming scents and delivers a delicious reward worth every step. Whether for a cozy family meal or impressing friends, I encourage you to give this recipe a try and discover the joy of baking bread with flavors that celebrate simple, high-quality ingredients.
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Pane Bianco with Sun-Dried Tomatoes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf (about 1 pound, serving 6 to 8) 1x
Description
Pane Bianco with Sun-Dried Tomatoes is a rustic Italian white bread infused with flavorful sun-dried tomatoes and fresh rosemary. Its soft, airy texture and fragrant aroma make it a perfect accompaniment to any meal or a delightful snack on its own. This homemade bread combines simple ingredients and traditional techniques to offer a heartwarming baking experience.
Ingredients
Dough Base
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp active dry yeast
- 1 1/2 cups warm water (110°F/43°C)
- 2 tbsp olive oil
- 1 tbsp honey
Add-ins
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 tbsp fresh rosemary, chopped
- 1/2 tsp garlic powder (optional)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Mix the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and olive oil. Stir until a rough dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 5 to 6 minutes.
- Incorporate the Add-ins: Once the dough is smooth, gently fold in the chopped sun-dried tomatoes, fresh rosemary, and garlic powder (if using). Knead an additional 1 to 2 minutes to evenly distribute the ingredients throughout the dough.
- First Rise: Place the dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm environment for 1 to 1 1/2 hours, or until the dough doubles in size.
- Shape the Dough: Punch down the risen dough to release air, then shape it into a round or oval loaf. Place the shaped dough onto a parchment-lined baking sheet or a greased baking pan.
- Second Rise: Cover the shaped loaf again and let it rise for another 45 minutes to 1 hour until puffed up and nearly doubled.
- Bake the Bread: Preheat your oven to 400°F (200°C). Bake the loaf for 25 to 30 minutes or until the crust is golden brown and the bottom of the bread sounds hollow when tapped, indicating it is fully baked.
- Cool and Serve: Remove the bread from the oven and transfer to a wire rack to cool completely before slicing. Enjoy your freshly baked Pane Bianco with Sun-Dried Tomatoes!
Notes
- Use warm water at approximately 110°F (43°C) to properly activate the yeast without killing it.
- The garlic powder is optional but adds a subtle depth of flavor to the bread.
- Allow the bread to cool completely before slicing to prevent a gummy texture inside.
- You can substitute fresh rosemary with dried rosemary but reduce the quantity to 1 tablespoon as dried herbs are more concentrated.
- For extra crunch, brush the loaf with olive oil before baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
