Pane Bianco with Sun-Dried Tomatoes

If you’re a bread lover like me, you’ll appreciate just how magical a loaf of homemade bread can be. This Pane Bianco with Sun-Dried Tomatoes is one of those recipes that takes the humble loaf to a whole new level—soft, slightly tangy dough infused with the rich flavor of sun-dried tomatoes, and a sprinkle of herbs that just screams “Italy.” It’s got the perfect balance of chewy texture and savory, sun-dried tomato goodness. Whether you enjoy it on its own with a bit of butter, dip it in olive oil, or serve it alongside pasta or a salad, it’s always a crowd-pleaser.

I first stumbled upon this recipe while on a quest for a bread that was both flavorful and versatile. The sun-dried tomatoes give this bread an earthy, slightly sweet kick that makes it special, but the best part? It’s incredibly easy to make. The dough comes together quickly, and while there’s a little waiting time for it to rise, it’s well worth the patience. This has become my go-to bread when I want to impress, but without the hassle of complicated techniques.

Whether it’s for a dinner party or a weeknight meal, this Pane Bianco is a recipe you’ll want to keep on hand. Plus, the smell of it baking in the oven will have everyone gathered around the kitchen, eagerly waiting for the first slice.

Why You’ll Love This Recipe

• Easy to make – No fancy equipment or skills required—just mix, rise, and bake.
• Full of flavor – The sun-dried tomatoes, garlic, and herbs add a delicious depth.
• Perfect texture – Soft, airy inside with a beautifully crisp crust.
• Great for sharing – Slice it up and serve as a side, or just enjoy with some good olive oil.
• Versatile – Perfect with soups, pasta, or as a snack with cheese and wine.
• Freezes well – Bake extra and store for later!

Ingredients You’ll Need

This recipe uses simple ingredients, but the sun-dried tomatoes really make the bread special. Here’s what you’ll need:

• Active dry yeast – The key to getting your dough to rise.
• Warm water – Just the right temperature to activate the yeast (not too hot!).
• Sugar – A small amount helps feed the yeast for a better rise.
• Olive oil – Extra virgin is best, adds flavor to the dough.
• All-purpose flour – For the base of the bread.
• Salt – Essential for balancing the flavors.
• Sun-dried tomatoes – Either packed in oil or dried, but make sure to chop them into small pieces if they’re dried.
• Garlic – Fresh minced garlic adds a lovely savory depth.
• Fresh rosemary (optional) – Adds an herbal note that pairs beautifully with the tomatoes.
• Cornmeal (optional) – For dusting your baking surface (it adds a little texture and helps prevent sticking).

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Activate the yeast

In a large bowl, combine 1 cup warm water, 2 teaspoons sugar, and 2 teaspoons active dry yeast. Stir it together and let it sit for about 5–10 minutes, or until the mixture becomes frothy. This means your yeast is good to go! (If it doesn’t foam, your yeast might be expired, and it’s best to try again.)

Step 2: Make the dough

Once your yeast is activated, add 3 cups all-purpose flour and 1 teaspoon salt to the bowl. Stir with a wooden spoon or dough hook until the dough starts to come together. Then, add 2 tablespoons olive oil and knead the dough on a floured surface for about 5–7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle in a little more flour, but don’t add too much—sticky dough makes for soft, tender bread!

Step 3: Add the sun-dried tomatoes and garlic

Once the dough is kneaded and smooth, add in the ½ cup of chopped sun-dried tomatoes and 2 cloves of minced garlic (along with the optional rosemary, if you’re using it). Knead again for a minute or two to evenly distribute the tomatoes and garlic throughout the dough.

Step 4: First rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size. If you’re in a rush, you can use the oven method: Preheat your oven to 200°F, turn it off, and place the bowl inside with the oven light on for a warm environment.

Step 5: Shape the dough

Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf, depending on your preference. You can either form a traditional round boule or a more elongated, batard-style loaf.

Step 6: Second rise

Transfer the shaped dough onto a parchment-lined baking sheet or pizza stone. If you want, you can sprinkle the baking surface with a little cornmeal to prevent sticking. Cover the dough loosely with a towel or plastic wrap, and let it rise for another 30 minutes to 1 hour, until it has puffed up again.

Step 7: Bake

Preheat your oven to 400°F (200°C). Once the dough has risen, make a few shallow slashes on top with a sharp knife to help it expand evenly as it bakes. Bake the loaf for 25–30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. If you have a thermometer, aim for an internal temperature of 190°F (88°C).

Step 8: Cool and slice

Let the bread cool on a wire rack for at least 20 minutes before slicing. I know, it’s tempting to dive in immediately, but it’ll be much easier to slice once it has cooled slightly!

Helpful Tips

How to store your bread

Once your bread has completely cooled, store it in an airtight container or breadbox for up to 3–4 days. If you want to keep it fresh for longer, slice it and store in a resealable bag in the freezer for up to 2 months. Just toast or reheat slices as needed!

Make it ahead

You can prepare the dough a day ahead and refrigerate it after the first rise. Just punch it down, cover it tightly, and refrigerate overnight. Let it come to room temperature before shaping and baking.

How to serve Pane Bianco

• As a side for pasta – The sun-dried tomatoes and garlic make it the perfect companion for Italian pasta dishes.
• Dipped in olive oil and balsamic vinegar – A classic for any Mediterranean-style bread.
• With a cheese board – Serve it alongside a selection of cheeses, olives, and cured meats.
• Toasted with butter – Because why not?

Variations and twists

• Herb variations: You could easily swap rosemary for thyme or oregano, depending on your taste preferences.
• Add olives: Chopped Kalamata olives would be a great addition for an even more Mediterranean twist.
• Use different tomatoes: If you’re not a fan of sun-dried tomatoes, roasted red peppers or even fresh tomatoes work well, though they may make the dough a bit wetter.

Frequently Asked Questions (FAQs)

Can I use dried herbs instead of fresh rosemary?
Yes! Dried rosemary works just as well—just use about 1 teaspoon in place of the fresh rosemary.

What if I don’t have sun-dried tomatoes in oil?
If you’re using dried sun-dried tomatoes, just make sure to soak them in warm water for about 15 minutes before chopping and adding them to the dough.

Can I make this bread gluten-free?
Yes, though you’ll need to use a gluten-free all-purpose flour blend. The texture will be slightly different, but it should still turn out delicious!

What if my dough isn’t rising?
Check the temperature of your yeast. If it’s not foaming after 10 minutes, it might be too old or the water was too hot or cold. Start fresh with new yeast, and make sure the water is between 105°F and 110°F (just warm to the touch).

---

There’s nothing like the satisfaction of pulling a homemade loaf of Pane Bianco with Sun-Dried Tomatoes out of the oven. It’s my go-to recipe when I want something that’s both comforting and impressive, and it’s always a hit at any meal. I make it at least once a month, and every time it gets rave reviews. Try it yourself and let me know how it turns out—I’d love to hear how you enjoy it!