Name: Pane Bianco with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons salt; 1 tablespoon sugar; 1 tablespoon instant yeast; 1 cup warm water; 2 tablespoons olive oil; 1/2 cup sun-dried tomatoes, chopped; 1/4 cup fresh basil, chopped; 1/4 cup grated Parmesan cheese (optional)

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I love how Pane Bianco with Sun-Dried Tomatoes brings a rustic Italian charm to the table. This bread is soft and flavorful, enriched with the sweet tang of sun-dried tomatoes and fresh basil. It’s perfect for dipping in olive oil, pairing with soups, or simply enjoying on its own.

Pane Bianco with Sun-Dried Tomatoes

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 tablespoon sugar

1 tablespoon instant yeast

1 cup warm water

2 tablespoons olive oil

1/2 cup sun-dried tomatoes, chopped

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the flour, salt, sugar, and yeast.

Then, I add the warm water and olive oil to the dry ingredients and stir until the dough starts to come together.

I transfer the dough onto a floured surface and knead it for about 8-10 minutes until it feels smooth and elastic.

Next, I fold in the sun-dried tomatoes and basil, kneading until they are evenly distributed.

I place the dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

I preheat the oven to 375°F (190°C).

After the dough has risen, I punch it down and shape it into a loaf, then place it on a baking sheet lined with parchment paper.

If I want, I sprinkle grated Parmesan cheese over the top for a nice crust.

I bake the bread for 30-35 minutes until it’s golden brown and sounds hollow when tapped on the bottom.

Finally, I let the bread cool completely on a wire rack before slicing.

Servings and timing

This recipe makes about 12 slices of bread.
Prep time is around 15 minutes, baking takes about 35 minutes, and the total time including rising is roughly 1 hour and 50 minutes.

Variations

I sometimes like to swap out fresh basil for rosemary or thyme, which gives the bread a different aromatic profile. Adding olives instead of sun-dried tomatoes also works great for a salty twist. For a richer flavor, incorporating a bit of whole wheat flour or using part bread flour can add some texture.

Storage/Reheating

I store this bread wrapped in a clean kitchen towel or in a bread box to keep the crust crisp. It stays fresh for up to 2 days at room temperature. If I need to keep it longer, I slice and freeze it, then toast slices directly from the freezer when ready to eat. To refresh the bread, I warm it in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but I recommend proofing active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the flour mixture.

What type of sun-dried tomatoes work best?

I prefer oil-packed sun-dried tomatoes for their softer texture and richer flavor, but dried ones rehydrated in warm water work well too.

Can I make this bread gluten-free?

This recipe relies on gluten for structure, so I wouldn’t recommend substituting with gluten-free flour without a specific gluten-free bread recipe.

How do I know when the bread is fully baked?

Besides a golden brown crust, the bread should sound hollow when tapped on the bottom, which signals it’s done baking.

Can I add other herbs or spices?

Definitely! I’ve added oregano, garlic powder, or even chili flakes to customize the flavor to my liking.

Conclusion

Pane Bianco with Sun-Dried Tomatoes is one of my favorite homemade breads to bake. It’s flavorful, versatile, and satisfying, whether served as a side or enjoyed on its own. I love how it fills the kitchen with a wonderful aroma and brings a little taste of Italy to everyday meals. Give it a try—you might find yourself making it again and again.

Recipe:

Pane Bianco with Sun-Dried Tomatoes

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Author: Cheryl
Total Time: 1 hour 50 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

Soft and flavorful Italian-style bread enriched with sweet sun-dried tomatoes and fresh basil, perfect for dipping, pairing with soups, or enjoying alone.

Instructions

In a large bowl, combine the flour, salt, sugar, and yeast.
Add the warm water and olive oil to the dry ingredients and stir until the dough starts to come together.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Fold in the sun-dried tomatoes and basil, kneading until evenly distributed.
Place the dough into a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
After rising, punch down the dough and shape into a loaf, then place on a baking sheet lined with parchment paper.
Optionally, sprinkle grated Parmesan cheese over the top for a nice crust.
Bake for 30-35 minutes until golden brown and hollow sounding when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing.