Pane Bianco with Sun-Dried Tomatoes

Let’s take a moment to appreciate the kind of bread that makes you close your eyes after the first bite. This Pane Bianco with Sun-Dried Tomatoes is that kind of bread. We’re talking about soft, fluffy dough braided into a stunning swirl, filled with melty cheese, fragrant basil, and chewy sun-dried tomatoes that bring a sweet, tangy punch.

It smells like an Italian kitchen in the best way possible—yeasty, herby, cheesy, and just a little bit toasty. Whether you serve it warm from the oven at a dinner party or slice it for the ultimate next-day sandwich, this one’s going to win hearts. Trust me—once you bake it, you’ll want it in your rotation forever.

Why You’ll Love Pane Bianco with Sun-Dried Tomatoes

Visually Stunning: This bread looks like it came straight from a bakery. The twisted, filled loaf is beautiful enough for any special occasion.

Full of Flavor: The sun-dried tomatoes and basil bring bold Mediterranean notes, while the cheese melts into every swirl.

Soft and Chewy: The dough is tender, fluffy, and holds the filling beautifully without falling apart.

Versatile: Serve it as a side, a snack, or even the base for an epic grilled cheese. Yes, really.

Make-Ahead Friendly: It can be prepped ahead and baked fresh for gatherings, holidays, or just to impress yourself on a Sunday afternoon.

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Pane Bianco with Sun-Dried Tomatoes

All-Purpose Flour: Forms the soft yet sturdy base of the dough.

Instant Yeast: Helps the dough rise nice and fluffy with minimal wait time.

Milk: Adds richness and helps create a tender crumb.

Olive Oil: Infuses the dough with flavor and keeps it moist.

Egg: Adds structure and color to the bread.

Sugar & Salt: Sugar feeds the yeast, while salt balances the flavors.

Sun-Dried Tomatoes: The star of the filling—chewy, sweet, and full of umami depth.

Shredded Cheese (like Mozzarella or Provolone): Melty, gooey goodness in every bite.

Fresh Basil: Adds a burst of herbal brightness that pairs beautifully with the other Mediterranean flavors.

Garlic (optional): For an extra layer of savory richness.

Instructions

Ready to turn a few simple ingredients into a loaf of total magic? Let’s do it.

Step 1: Make the Dough

In a large bowl (or stand mixer), combine the flour, yeast, sugar, and salt. Add the warm milk, olive oil, and egg, and mix until a soft dough forms. Knead until smooth and elastic, about 5–7 minutes. Cover and let rise in a warm place until doubled—about 1 to 1½ hours.

Step 2: Prepare the Filling

While the dough rises, chop the sun-dried tomatoes and basil. Shred your cheese if needed, and get your garlic ready if you’re using it.

Step 3: Roll and Fill

Once the dough has doubled, punch it down and roll it into a large rectangle on a floured surface. Sprinkle evenly with cheese, sun-dried tomatoes, basil, and garlic.

Step 4: Shape the Loaf

Roll the dough up jelly-roll style, starting from the long edge. Pinch the seam to seal. Then, using a sharp knife, cut the roll lengthwise down the center (leaving one end intact), and twist the two strands over each other, keeping the cut sides facing up. Shape into a figure 8 or “S” shape and tuck the ends under.

Step 5: Second Rise

Place the shaped loaf on a parchment-lined baking sheet. Cover loosely and let it rise again for 30–45 minutes, until puffy.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the loaf for 30–35 minutes, until golden brown and the cheese is bubbling. If it browns too quickly, tent it with foil halfway through.

Step 7: Cool & Serve

Let it cool slightly before slicing (if you can wait). Serve warm, at room temp, or lightly toasted.

Nutrition Facts

Servings: 10–12 slices
Calories per serving: [Calorie count per slice]

Preparation Time

Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 35 minutes
Total Time: About 3 hours (hands-on time is minimal)

How to Serve Pane Bianco

As a Side Dish: It’s a showstopper next to pasta, soup, or a salad.

To Impress Guests: Serve it as part of an appetizer spread with olive oil and balsamic for dipping.

With Eggs for Brunch: Toast a slice and top with a poached egg or avocado.

As a Sandwich Base: Layer with prosciutto, arugula, and a swipe of pesto for the ultimate lunch.

On Its Own: Honestly, it’s so flavorful, it doesn’t need anything.

Additional Tips

Use Oil-Packed Sun-Dried Tomatoes: They’re more flavorful and easier to chop. Pat dry before using to avoid soggy spots.

Try Different Cheeses: Smoked mozzarella, fontina, or asiago would be delicious alternatives.

No Fresh Basil? Use a little dried basil or a touch of pesto instead.

Freeze Leftovers: Wrap tightly and freeze for up to a month. Reheat in the oven for that fresh-baked feel.

Double the Recipe: This loaf disappears fast—trust me, having a backup is never a bad idea.

FAQ Section

Q1: Can I make the dough ahead of time?
A1: Yes! After the first rise, you can refrigerate the dough overnight. Bring it back to room temp before shaping.

Q2: What’s the best way to store leftovers?
A2: Wrap tightly in foil or an airtight container. It stays fresh at room temp for 2–3 days or in the fridge for up to 5.

Q3: Can I bake this in a loaf pan?
A3: You can, but the shape might be a little different. A free-form shape allows for the prettiest swirl.

Q4: Can I make this gluten-free?
A4: This recipe relies on gluten for its texture, but you can try it with a high-quality gluten-free bread flour blend.

Q5: Can I add meat to the filling?
A5: Absolutely—thinly sliced salami, prosciutto, or pepperoni would be amazing.

Conclusion

Pane Bianco with Sun-Dried Tomatoes is what happens when rustic bread meets gourmet flair. It’s impressive yet totally doable, flavorful yet familiar, and beautiful enough to steal the spotlight on any table. Whether you’re baking it for a dinner party, a cozy weekend project, or just because, this loaf is the kind of recipe that makes you fall in love with baking all over again.

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