Name: Pane Bianco with Sun-Dried Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Italian
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; 1/2 cup sun-dried tomatoes, drained and chopped; 2 tbsp fresh rosemary, chopped; 1/2 tsp garlic powder (optional)

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

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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)

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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.