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Pane Bianco with Sun-Dried Tomatoes

Pane Bianco with Sun-Dried Tomatoes
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Pane Bianco with Sun-Dried Tomatoes is a flavorful Italian white bread featuring a soft, pillowy crumb and crispy golden crust enriched with tangy, oil-packed sun-dried tomatoes. Perfect for casual lunches, appetizers, or cozy dinners, this versatile bread balances mildness and intense tomato sweetness, making it ideal on its own or paired with a variety of dishes.

Ingredients

Scale

Dry Ingredients

  • 3 ½ cups bread flour (high-protein)
  • 2 teaspoons active dry yeast
  • 1 ½ teaspoons salt

Wet Ingredients

  • 1 ¼ cups warm water (about 105-110°F / 40-43°C)
  • 3 tablespoons olive oil
  • ½ cup oil-packed sun-dried tomatoes, chopped finely

Instructions

  1. Prepare the Dough: Begin by activating your yeast in warm water until it becomes foamy. Stir in the bread flour, olive oil, and salt, then mix to form a soft dough. Knead for about 10 minutes until it is smooth and elastic, allowing the natural gluten to develop.
  2. Fold in Sun-Dried Tomatoes: Once the dough is kneaded, fold in chopped sun-dried tomatoes evenly throughout the dough. This step ensures that the tomatoes distribute their rich flavor and texture with every bite.
  3. Let the Dough Rise: Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm spot for 1 to 2 hours until doubled in size, which creates the airy texture that makes Pane Bianco so delightful.
  4. Shape and Proof: After the first rise, gently deflate the dough and shape it into a round or oval loaf. Let it proof on a tray for another 30 to 45 minutes to allow the dough to relax before baking.
  5. Bake to Perfection: Bake the dough in a preheated oven at 425°F (220°C) for 25 to 30 minutes, or until the crust is golden and crisp. The smell of baking bread with sun-dried tomatoes will fill your kitchen and have everyone eager to dig in!

Notes

  • Use room temperature ingredients to help yeast activate evenly and strengthen dough consistency.
  • Chop tomatoes finely to integrate better and prevent soggy spots in the bread.
  • Don’t skip the double rise; allowing adequate proofing ensures a light, airy crumb.
  • Brush with olive oil before baking to add a beautiful sheen and extra flavor to the crust.
  • Cool completely before slicing to lock in moisture and make slicing easier.

Nutrition

Keywords: Pane Bianco, Sun-Dried Tomatoes, Italian Bread, White Bread, Homemade Bread, Bread with Tomatoes, Baking Bread, Appetizer Bread

Find it online: https://emillycooks.com/pane-bianco-with-sun-dried-tomatoes/