Tomato, Basil, and Garlic-Filled Pane Bianco Recipe

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Steve Wright Modified: March 23, 2022
Tomato, Basil, and Garlic-Filled Pane Bianco Recipe

How To Make Tomato, Basil, and Garlic-Filled Pane Bianco

Preparation: 2 hours 30 minutes
Cooking: 35 minutes
Total: 3 hours 5 minutes



  • ½cupwarm water
  • ¼cupsugar,granulated
  • 4tspFleischmann’s® Active Dry Yeast
  • 1cuplow-fat milk
  • cupextra-virgin olive oil
  • 2largeeggs
  • 2tspsalt
  • 5cupsKing Arthur Unbleached Bread Flour,(up to 5½ cups)
  • 1jartomatoes,oil-packed, sun-dried
  • ¾tspgarlic,granulated, or garlic powder
  • cupsItalian blend cheese,shredded
  • cupfresh basil,chopped


  1. In a small bowl, add warm water, sugar, and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs, and salt. Mix until well combined.

  2. Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook 6 to 8 minutes, or until smooth and elastic.

  3. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until double. This will be about 45 minutes. Meanwhile, thoroughly drain sun dried tomatoes; lay on paper towel to absorb moisture.

  4. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper. Punch down dough, divide in half. Roll one piece into a 22×8½-inch rectangle.

  5. Sprinkle on half of the garlic, cheese, basil, and tomatoes. Starting with 22-inch side, roll up (jelly-roll fashion) tightly. Pinch edges to seal.

  6. Place roll seam-side-down on baking sheet. With scissors, cut lengthwise down center of roll, about 1 inch deep to within half an inch of the ends.

  7. Keeping cut-side up, form an “S” shape. Tuck both ends under center of “S” to form a figure eight; pinch ends to seal. Cover; let rise in a warm place until double, which will be about 45 to 60 minutes. Repeat with the remaining dough.

  8. Bake the first loaf in a preheated 350-degree F oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent overbrowning. Bake remaining loaf.

  9. Remove from pan; cool on wire rack.


  • Calories: 1989.58kcal
  • Fat: 56.37g
  • Saturated Fat: 23.90g
  • Trans Fat: 1.19g
  • Monounsaturated Fat: 19.04g
  • Polyunsaturated Fat: 6.07g
  • Carbohydrates: 287.21g
  • Fiber: 11.13g
  • Sugar: 34.45g
  • Protein: 79.07g
  • Cholesterol: 293.08mg
  • Sodium: 1811.15mg
  • Calcium: 913.35mg
  • Potassium: 896.92mg
  • Iron: 16.61mg
  • Vitamin A: 436.96µg
  • Vitamin C: 8.78mg
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