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
Scale
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
