This beautiful Italian Pane Bianco (Italian for “white bread”) is a soft bread filled with sundried tomatoes, cheese, fresh basil, and garlic which is shaped into a figure-8. And even though it looks a little complicated, it’s really easy as pie! Great to serve alongside your favorite Italian dinner or as a fun party appetizer with an olive oil dip.
Please allow me to introduce you to a true gem of Italian breadmaking – Pane Bianco. This soft, white bread filled with the flavor of sun-dried tomatoes, basil, cheese, and garlic, combines both simplicity and sophistication.
At first glance, you might think that this is a complicated bread to create, but I can assure you that it’s nowhere near as daunting as it looks. If you’ve ever made a loaf of homemade bread, this will be a breeze!
And besides being beautiful, Pane Bianco is easily tailored to make it your own. Whether you’re hosting a dinner party or cooking a cozy family meal, this bread will be a great addition to your menu.
Rest assured, there are no exotic items in the ingredients – just pantry staples you probably already have at your fingertips.
— This post was originally published on March 3, 2015. It has been updated with additional information.
Recipe Snapshot
Cuisine: Italian
Cooking Method: Oven
Total Time: 3 Hours
Servings: 12
Primary Ingredient(s): Bread flour, yeast, milk, olive oil, sundried tomatoes, basil
Skill Level: Moderate
What You’ll Like About This Recipe
- You can change the filling to suit your own tastes.
- Very nice for a casual party or family dinner.
- Uses simple ingredients readily available at any grocery store.
- Makes a great gift for neighbors and friends!
Ingredient Notes
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- Bread Flour – Bread flour has a higher protein content that helps the dough strengthen and rise properly. My favorite brand is King Arthur bread flour.
- Egg – The egg helps binds the dough together and form the outer crust.
- Instant Yeast – Yeast is essential to all bread making as it is the primary component that makes the bread rise. I wrote a bit on the different types of yeast, if you’re interested in learning.
- Sugar – Sugar feeds the yeast while it activates.
- Warm Water and Milk – They work together to hydrate the flour and make the dough tender and pliable.
- Extra Virgin Olive Oil – The oil is used to grease the bowl so that the dough rises without sticking.
- Sun-Dried Tomatoes – They give a really nice, zesty flavor to the bread. Use the ones packed in oil for this recipe.
- Shredded Italian Cheese – I use a five-cheese “blend” which turns this bread into a real treat!
- Chopped Fresh Basil – adds a bright, fresh taste that pairs well with the other flavors.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pane Bianco
Mix the Dough
- Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form.
- Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough.
- Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased.
First Rise
- Cover and let rise until doubled in volume, about 45 minutes to 1 hour.
- While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.
Roll and Fill the Dough
- Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough.
- Starting with a long edge, roll the dough into a log as you would do for making cinnamon rolls. Pinch the edge to seal.
- Place the rolled dough on a parchment paper-lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end.
Shaping the Pane Bianco
- Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.
Second Rise
- Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.
Bake the Loaf
- Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.
What to Serve With Pane Bianco
This bread is absolutely delicious with an olive oil dip! And, of course, it’s great with any pasta meal. Pair it with my Baked Spaghetti, Egg Noodle Lasagna, or Jumbo Meatballs and you’ll have a dinner time feast.
Recipe Tips
- When making any recipe with yeast, it’s best to let the dough rise to the point stated in the recipe (i.e. “until doubled in bulk”) rather than watching the clock.
- Let the bread cool to room temperature before cutting and serving. The interior of a loaf of bread continues to cook as it cools, and it’s important to allow that to take place.
- Don’t try to substitute fresh tomatoes for the sun-dried in this recipe. That would cause the dough to be too wet.
- It is important to use bread flour for this recipe. Its gluten structure gives strength to the dough.
Variations
- Add a tablespoon of mixed dried Italian seasoning to the dough for a flavor boost.
- Add sliced pepperoni or salami to the filling.
- A half teaspoon of crushed red pepper flakes in the filling makes for a spicy addition.
How to Store Homemade Bread
Store homemade bread in an airtight plastic bag at room temperature for 2 to 3 days. This bread may also be frozen if wrapped properly (wrap with a layer of plastic wrap, then add a layer of foil on the outside) and kept for about 2 months in the freezer.
More Bread Recipes You’ll Like
Easy Homemade Bread Recipe
Rosemary Christmas Tree Focaccia
Steakhouse Honey Wheat Bread
Olive Tomato Whole Wheat Focaccia
Questions About Pane Bianco
Of course, the filling ingredients give this bread an Italian flair. However, Italian breads typically contain both milk and olive oil, and sometimes a small amount of sugar, giving the dough a richer quality. They’re also usually shorter and plumper than other breads.
Pane Bianco literally means “white bread” in Italian.
You can leave the dough unstuffed and brush it with a beautiful garlic butter or spread and sprinkle the top with fresh parsley if you’d like a plain loaf of bread.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to the comments section and leave your questions, comments, and/or rating!
Thanks so much for stopping by!
Recipe
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Pane Bianco with Tomato, Basil, and Garlic
Ingredients
- ¼ cup warm water
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- ½ cup low-fat milk warmed
- 3 tablespoons extra virgin olive oil
- 1 egg
- 2 teaspoons salt
- 3 cups bread flour
- 4 ounces oil-packed sundried tomatoes
- ⅓ cup chopped fresh basil
- ½ teaspoon garlic powder
- ¾ cup shredded Italian cheese blend
Instructions
- Place the first 8 ingredients (water through flour) in the bowl of a stand mixer fitted with a dough hook (or large mixing bowl if working by hand). Mix on lowest speed (or stir with a wooden spoon) until a soft dough begins to form.¼ cup warm water, 2 tablespoons sugar, 2 teaspoons instant yeast, ½ cup low-fat milk, 3 tablespoons extra virgin olive oil, 1 egg, 2 teaspoons salt, 3 cups bread flour
- Increase the speed slightly and knead for 5 to 7 minutes or until the dough cleans the sides of the bowl. Hand kneading time should be approximately the same and should produce a smooth ball of dough.
- Grease a large, clean bowl. Place the dough in the bowl, turning so that the top is greased.
- Cover and let rise until doubled in volume, about 45 minutes to 1 hour.
- While the dough is rising, thoroughly drain the sundried tomatoes and finely dice them. Chop the fresh basil.4 ounces oil-packed sundried tomatoes, ⅓ cup chopped fresh basil
- Gently deflate the dough. Roll it into a rectangle about 22” x 8.5”. Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough.½ teaspoon garlic powder, ¾ cup shredded Italian cheese blend
- Starting with a long edge, roll the dough into a log as you would for making cinnamon rolls. Pinch the edge to seal.
- Place the rolled dough on a parchment paper lined baking sheet with the seam side down. Using kitchen shears or a very sharp knife, start about 1 inch from an end and slice the roll about 1” deep to within 1 inch of the opposite end (see photos for help).
- Form the sliced roll into an “S” shape. Bring the two ends together under the roll and pinch them together.
- Cover and let rise again until doubled in size for 45 minutes to 1 hour. During the last part of the rising, preheat the oven to 350 degrees.
- Bake for 35 to 40 minutes. Tent the loaf with foil after 15 minutes of baking if it seems to be browning too quickly. Remove from the oven and cool completely on a wire rack.
Notes
- When making yeast breads, it’s best to let the dough rise to the point stated in the recipe (i.e. “until doubled in bulk”) rather than watching the clock.
- Let the bread cool to room temperature before cutting and serving. The interior of a loaf of bread continues to cook as it cools and it’s important to allow that to take place.
- Don’t try to substitute fresh tomatoes for the sun-dried in this recipe. That would cause the dough to be too wet.
- It is important to use bread flour for this recipe. It’s gluten structure gives strength to the dough.
- Store the bread in an airtight plastic bag at room temperature for 2 to 3 days. Freeze, well-wrapped, for up to two months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
My goodness, this is one of the most stunning loaves I’ve seen! I really must try this for myself – you make it look so easy!
It really is easy, Liren. Hope you’ll give it a try for yourself.
This bread looks absolutely amazing! Pinned! Definitely making this over the weekend!!! ♡ cheers♡
I’d love to know how it works out for you, Cheyanne!
I could never make that. So impressive!
Miss P
You could so make this. It was really easy.
Lana…you are right. This bread is visually stunning! Even before it goes in the oven to bake! And I can only imagine the aromas in your kitchen. I’ve yet to make a shaped loaf….but you have inspired me! Beautiful! : )
The whole house smelled delicious for a day! Do try shaping a loaf. It was so very much easier than I thought it would be.
I believe it (the likes) – I posted this bread on my blog 2 years ago, and it is STILL one of my most-viewed breads! It looks absolutley gorgeous, I am completely craving some now.
I can believe that! It’s a really pretty bread.
Beautiful, Lana. I made one a few years ago and was thrilled with the results. I love your selection of filling ingredients.
Thank you, Renee. We really enjoyed this loaf.
Beautiful bread! Pinned!
Thanks, Maria!
Holy cow!!!!!! I can see why this was so popular on Instagram! I have literally never seen a bread look this awesome before. I need to try this and impress my family!
If your family enjoys homemade bread, they’ll love this loaf, Ashley! I hope you’ll give it a try.
omg … this is absolutely gorgeous! I cannot wait to make a loaf of this for my family … they will love me!
I think I was one of those “likes” on Instagram! I have made this bread and can testify that it is delicious. However, your shaping is far better than mine ever was! Beautiful!
The shaping was so much easier than I thought it would be! Thanks so much, Karen.
Mmmm soft bread with sundered tomatoes? Yes, please, Lana! P.s. Looking forward to seeing you on Instagram =)
Look at you making this fancy and gorgeous pane bianco…bravissima, Lana! I saw a peak of this on FB the other day and I couldn’t wait to get a closer look. Great detailed photos. Wonderful job, my friend!
Thank you so much for the lovely compliment, Lora. I so enjoyed creating this loaf!
Lana this is gorgeous – and you are right, it doesn’t seem as complicated as it looks!!!
It’s really quite easy, Nancy. You should make one!
This looks amazing…you make it seem so easy
What a quality post! This bread looks like it is something I would want every day. Looks beautiful too.
Thank you, Ginny!
Ridiculously gorgeous bread! I have to try your shaping technique. Thank you for explaining it so well. Lovely baking with you this month for #TwelveLoaves!
Yes, please — and thank you! This looks and sounds delicious. xo
This is a show stopper for sure! Thanks for the step by step photos, especially helpful to see how that shape is formed. Wow!!
You’re welcome, Holly. The shaping only sounds difficult – it’s very easy to do.
What a beautiful loaf. It almost looks to pretty to eat.
But eat it we did! I actually sliced it, drizzled with olive oil and broiled it for a few minutes. Really, really good.
This is so beautiful and looks ridiculously delicious!!
Thanks, Sues! I really enjoyed making it.