If you’re looking to delight your senses with a bread that sings with both simplicity and robust flavor, then this Pane Bianco with Sun-Dried Tomatoes Recipe is your new best friend in the kitchen. Imagine the fragrant aroma of freshly baked bread, enriched with sweet sun-dried tomatoes and aromatic rosemary, all wrapped in a tender, crusty loaf. This recipe combines classic Italian traditions with a few bright ingredients, making every bite a delightful experience that you’ll be excited to share at any table.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing the perfect Pane Bianco with Sun-Dried Tomatoes Recipe. Each element brings a unique character — from the tender crumb of the flour to the zesty burst of sun-dried tomatoes and the woodsy hints of fresh rosemary.
- 3 1/2 cups all-purpose flour: The backbone of your bread, providing structure and a light texture.
- 1 tsp salt: Balances flavors and enhances the natural taste of the bread.
- 1 1/2 tsp active dry yeast: The magic agent that makes your dough rise beautifully fluffy.
- 1 1/2 cups warm water (110°F/43°C): Activates the yeast and hydrates the flour for perfect dough consistency.
- 2 tbsp olive oil: Adds moistness and a subtle richness that complements the Mediterranean notes.
- 1/2 cup sun-dried tomatoes, drained and chopped: Bursts of tangy sweetness that transform ordinary bread into something extraordinary.
- 2 tbsp fresh rosemary, chopped: Infuses the bread with an earthy herbal aroma that’s simply irresistible.
- 1 tbsp honey: Gently feeds the yeast and adds a touch of natural sweetness.
- 1/2 tsp garlic powder (optional): Provides a mild garlic undertone to enhance depth without overpowering.
How to Make Pane Bianco with Sun-Dried Tomatoes Recipe
Step 1: Activate the Yeast
Start by combining the warm water, honey, and active dry yeast in a small bowl. Stir gently and let it sit for 5 to 10 minutes until the surface becomes frothy. This step is crucial because it ensures your yeast is alive and ready to give your bread that perfect rise.
Step 2: Mix the Dough
In a large bowl, whisk together the flour and salt to distribute the seasoning evenly. Pour in the yeast mixture and olive oil, stirring just until the dough starts to come together. This initial mix sets the stage for a well-balanced dough that’s easy to work with.
Step 3: Knead the Dough
Turn your dough onto a lightly floured surface and knead for 8 to 10 minutes, or until it becomes smooth and elastic. If you’re short on time or prefer convenience, a stand mixer fitted with a dough hook on medium speed for 5 to 6 minutes works beautifully. The kneading process develops gluten, giving your bread structure and chew.
Step 4: Incorporate the Add-ins
Once your dough is smooth, gently fold in the chopped sun-dried tomatoes, fresh rosemary, and optional garlic powder. Knead for another minute or two to distribute these flavor-packed ingredients evenly throughout the dough, bringing texture and a herbaceous complexity.
Step 5: First Rise
Transfer the dough to a greased bowl and cover it with a damp cloth or plastic wrap. Place it in a warm, draft-free spot to rise for 1 to 1 1/2 hours until doubled in size. This first rise builds volume and lightness, helping your bread develop that characteristic airy crumb.
Step 6: Shape the Dough
Give the dough a gentle punch to release any large air bubbles, then shape it into your preferred form, whether a rustic round or a classic oval. Place it on a parchment-lined baking sheet or greased pan — your choice depending on the crust style you enjoy.
Step 7: Second Rise
Cover the dough again and allow it to rise for another 45 minutes to an hour. This final puff-up sets the stage for a tender, yet crispy crust and ensures the bread is light throughout.
Step 8: Bake to Perfection
Preheat your oven to 400°F (200°C). Bake the loaf for 25 to 30 minutes until it turns a golden brown shade and sounds hollow when you tap the bottom. Letting it cool on a wire rack is essential before slicing, as it allows the crumb to set and flavors to deepen.
How to Serve Pane Bianco with Sun-Dried Tomatoes Recipe
Garnishes
Enhance your slices with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. For an extra touch of freshness, scatter a few torn basil leaves or a dash of cracked black pepper, which pairs wonderfully with the aromatic rosemary in the bread.
Side Dishes
This bread shines alongside vibrant salads, hearty soups such as tomato basil or minestrone, and even a cheese platter featuring fresh mozzarella or aged Parmesan. The tangy sun-dried tomatoes and herbaceous notes create harmony with Mediterranean-inspired dishes.
Creative Ways to Present
Try this bread as a base for bruschetta topped with ripe tomatoes, garlic, and basil, or slice it thick for rustic sandwiches packed with grilled vegetables and soft cheeses. Toasted and rubbed with garlic, Pane Bianco with Sun-Dried Tomatoes Recipe bread also makes an irresistible accompaniment to a glass of wine for a relaxed evening at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread in a paper bag or bread box at room temperature for up to two days to preserve the crust’s crispness. Avoid plastic bags unless you prefer a softer crust, as moisture buildup can make the bread soggy.
Freezing
This bread freezes wonderfully when sliced first. Wrap the slices individually in plastic wrap or parchment paper, then place them in a freezer bag for up to three months. This way, you can grab a piece whenever a craving strikes without wasting any.
Reheating
To revive your bread, toast slices directly from frozen or warm the whole loaf in a 350°F (175°C) oven wrapped loosely in foil for about 10 minutes. This method brings back the crust’s crunch while keeping the inside soft and moist.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes have a lot more water which can affect the dough’s texture, so sun-dried tomatoes are preferred for their concentrated flavor and chewy bite. However, if you want to try fresh, be sure to drain and chop them very finely, and consider slightly reducing the water in the recipe.
Is there a substitute for fresh rosemary?
Dried rosemary can be used, but use about half the amount as it’s more potent. Alternatively, thyme or oregano can offer a somewhat similar herby flavor that complements sun-dried tomatoes nicely.
What if I don’t have garlic powder?
Garlic powder is optional here, so you can leave it out without a problem. If you love garlic, adding a clove of minced fresh garlic while kneading the dough could provide a fresher, more pungent kick.
How long does it take to make this bread from start to finish?
The entire process, including rises and baking, takes about 3 to 4 hours due to the resting times. Most of that is hands-off time, giving you the chance to prepare other things or relax while your dough transforms.
Can I make this bread in a bread machine?
Yes, you can make this dough in a bread machine up to the kneading and first rising stages, but be sure to add the sun-dried tomatoes and rosemary manually, so they’re evenly incorporated without over-processing.
Final Thoughts
This Pane Bianco with Sun-Dried Tomatoes Recipe is truly a treasure for anyone who loves homemade bread that carries a personality of its own. It’s warm, inviting, and carries the taste of summer’s best herbs and tomatoes in every slice. Give it a go, and you just might find yourself reaching for it again and again — because nothing beats the joy of fresh bread made with care and a few simple, wonderful ingredients.
Print
Pane Bianco with Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf (about 1.5 lbs)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This Pane Bianco with Sun-Dried Tomatoes is a rustic Italian white bread infused with tangy sun-dried tomatoes and aromatic fresh rosemary. The dough is enriched with olive oil and honey for a soft texture and subtle sweetness. Perfectly crusty on the outside and tender inside, this bread is ideal for sandwiches, dips, or as a flavorful accompaniment to any meal.
Ingredients
Dough Ingredients
- 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 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Dough: In a large bowl, whisk together the all-purpose flour and salt. Pour in the yeast mixture and olive oil. Stir everything together until a rough dough starts to form.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 5–6 minutes.
- Incorporate the Add-ins: Gently fold in the chopped sun-dried tomatoes, fresh rosemary, and optional garlic powder into the dough. Knead for another 1–2 minutes to evenly distribute these ingredients throughout.
- 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 place for 1 to 1 1/2 hours until it doubles in size.
- Shape the Dough: Punch down the risen dough to release air bubbles and shape it into a round or oval loaf. Place the loaf onto a parchment-lined baking sheet or a greased baking pan.
- Second Rise: Cover the shaped dough again and let it rise for 45 minutes to 1 hour until it has puffed up.
- Bake the Bread: Preheat your oven to 400°F (200°C). Bake the loaf for 25–30 minutes, or until it turns golden brown and the bottom sounds hollow when tapped, indicating it is fully baked.
- Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack before slicing. Enjoy this flavorful Pane Bianco fresh or as an accompaniment to your favorite dishes.
Notes
- For best results, use warm water around 110°F (43°C) to activate the yeast effectively.
- If you prefer a stronger garlic flavor, increase the garlic powder to 1 teaspoon or add minced fresh garlic.
- Make sure the sun-dried tomatoes are well-drained to avoid soaking the dough.
- The loaf can be stored in an airtight container for up to 3 days or sliced and frozen for longer storage.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce the quantity to 1 tablespoon.
