Description
Pane Bianco with Sun-Dried Tomatoes is an Italian-style bread featuring a soft, airy crumb with the rich, tangy flavor of sun-dried tomatoes and a touch of fresh rosemary. This rustic bread makes the perfect accompaniment to soups, salads, or as a standalone snack with olive oil for dipping.
Ingredients
Scale
- 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
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp honey
- 1/2 tsp garlic powder (optional)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Stir and let sit for 5–10 minutes, until frothy.
- Mix the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until the dough comes together.
- Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead on medium speed for 5–6 minutes.
- Incorporate the Add-ins: Once the dough is smooth, fold in the sun-dried tomatoes, rosemary, and garlic powder (if using). Knead for another 1–2 minutes to evenly distribute the ingredients.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Shape the Dough: Punch down the dough and shape it into a round or oval loaf. Place it onto a parchment-lined baking sheet or a greased baking pan.
- Second Rise: Cover the dough again and let it rise for another 45 minutes to 1 hour until it has puffed up.
- Bake the Bread: Preheat the oven to 400°F (200°C). Bake the bread for 25–30 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Allow the bread to cool on a wire rack before slicing and serving. Enjoy!
Notes
- For extra flavor, try adding a handful of grated Parmesan cheese or olives to the dough along with the sun-dried tomatoes.
- If you prefer a more rustic look, bake the bread directly on a pizza stone instead of a baking sheet.
- This bread keeps well at room temperature for 2-3 days and can also be frozen for longer storage.
- For a crispier crust, place a small pan of water at the bottom of the oven during baking to create steam.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg