Pane Bianco
This beautiful bread is reminiscent of pizza dough and focaccia. The exterior develops a wonderful crust and the inside, flecked with your filling, is soft and tender. It is so easy to put together and versatile. The filling options I have listed are just suggestions. You can get creative with whatever flavors you enjoy.
Tips:
The bread will stay fresh for almost a week if wrapped and left at room temperature. Anything longer requires freezing the bread.
I will try an oil cured olive bread next time. Fresh basil with tomatoes would be delicious too.
Pay attention to the dough, not the time. There are a lot of factors that can affect the rising of the dough, so watch to see it has risen properly before continuing with recipe. The times are really suggestions.
Pane Bianco
Recipe inspired by King Arthur Baking
PREP 2 hours 20 minutes
COOK 35 minutes
INGREDIENTS
DOUGH
3 cups (361g) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast
1 1/4 teaspoons (8g) salt
1 large egg
1/2 cup (113g) lukewarm milk
1/3 cup (74g) lukewarm water
3 tablespoons (35g) olive oil
FILLING
3/4 cup (85g) shredded cheese of your choice- I used mozzarella and parmesan
1/2 cup (113g) oil-packed sun-dried tomatoes, drained and minced
3 cloves garlic, minced
1 teaspoon dried oregano
INSTRUCTIONS
Make the dough- Combine all the dough ingredients in a large bowl or your stand mixer with a dough hook. Mix, then knead the dough until you get a smooth dough. It will be wet and sticky. Do not add more flour.
Place the dough in an oiled bowl, cover with plastic wrap and place it in a warm area to proof. The dough should double in size, about 60 minutes.
Make filling- In a small bowl combine the minced sun-dried tomatoes, garlic and cheeses. Set aside.
Shape the dough- Punch down the dough and transfer it to a clean work surface. Using your hands stretch the dough to a 22” x 8” rectangle. The dough is very easy to work with.
Spread the filling all over the dough. Using one of the long sides, roll the dough to form a log. Pinch the ends together to seal.
Using scissors, cut the log down the center starting 1/2” from the top and continue until you reach 1/2” from the bottom.
Bend the log into an “S” shape, keeping the cut line on top. Take the ends of the “S” and join them under the bread, making a figure 8. Pinch the ends together to seal.
Carefully transfer the dough to a parchment lined baking sheet and cover with plastic wrap. Allow the bread to rise again for 60 minutes or until it has doubled in size.
Bake the bread- Preheat the oven to 350 degrees. Bake the bread for 20 minutes. Tent the bread with foil to prevent too much browning and continue to bake for another 15-20 minutes. Bread is done when it’s golden brown and the internal temperature reaches 200 degrees.
Transfer the bread to a wire rack to cool before cutting. Enjoy!