Want soft and fluffy Pane Bianco without babysitting dough all afternoon? This easy sun dried tomato bread is a soft white Italian bread filled with sun dried tomato pesto, fresh basil, and Parmesan cheese, and it comes together in about 90 minutes.
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Pane Bianco is a traditional Italian style white bread that is often shaped into a beautiful twisted loaf and filled with herbs, cheese, or sun dried tomatoes. My Sun Dried Tomato Bread keeps that classic look and flavor but cuts down the time dramatically, making it realistic for a weekday bake.
Inspired by my one hour sandwich bread, this streamlined version uses instant yeast and even store bought pesto to keep things simple. The result is a fluffy, savory loaf with bold flavor in every bite, perfect for brunch, dinner, or slicing for sandwiches.
Instead of a long, slow rise, this sun dried tomato bread uses instant yeast and a warm environment to rise quickly. Parmesan is mixed directly into the dough so every slice has built in flavor, not just the swirl. The filling of sun dried tomato pesto, fresh basil, and more Parmesan creates a layered spiral that looks impressive but is actually easy to shape. And don't worry, I'll be with you every step of the way.
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Why you'll love this recipe
- Fast - From mixing bowl to oven in about 90 minutes, this is homemade bread on your schedule.
- Flavor packed - Parmesan in the dough plus pesto and basil in the swirl means every bite tastes incredible.
- Beginner friendly - No overly complicated steps. Take your time and you'll be baking like a pro!
- Shortcuts welcome - Good quality jarred sun dried tomato pesto works beautifully here.
- Beautiful - The twisted S shape looks bakery level with no pro-baker skills required.
Soft, fluffy pane bianco swirled with sun dried tomato pesto, basil, and Parmesan? This is the kind of bread that feels special but fits into your everyday life.
Ingredients & Substitutions
The photo below shows everything you need to make this Pane Bianco. I will go over the major ingredients and how you can swap them if needed.
- Bread flour - Gives structure and chew. All purpose flour can be used, but the loaf may be slightly softer and less structured.
- Instant yeast - Speeds up the process. If using active dry yeast, it should be proofed first in the warm milk and water until foamy and then added to the dry ingredients.
- Kosher salt - I always use kosher salt in my cooking and baking. If using table salt, cut amount in half.
- Milk - Adds softness and richness. You can substitute with additional water, but the crumb will be slightly less tender.
- Parmesan cheese - Finely shredded with a fine zester works best . Pecorino Romano can be used for a sharper flavor or an Italian-blend cheese can be used for convenience.
- Sun dried tomato pesto - Store bought or homemade both work. You can also finely chop oil packed sundried tomatoes and sprinkle them over the dough.
- Fresh basil - Adds freshness and sweetness that dried herbs could never. If unavailable, a sprinkle of dried Italian seasoning can be used, but fresh is preferred.
See recipe card below for a full list of ingredients and measurements.
Variations
You can easily customize your sun dried tomato bread to match your taste or what you have on hand.
- Cheesy Garlic Pane Bianco - Replace the pesto with softened butter mixed with minced garlic and add mozzarella for a garlic bread twist.
- Olive and Feta - Swap the pesto for chopped olives or even olive tapenade and finish with crumbled feta for a Mediterranean inspired loaf.
- Pesto Chicken - Add finely chopped cooked chicken to the pesto layer to turn this into a hearty sandwich bread. Just remember that adding a protein means that this bread will need to be refrigerated, which can affect texture. I suggest eating the whole loaf in one sitting. Maybe sharing.
Cynthia's Recipe Review
This Pane Bianco is one of those breads that makes you feel like a rock star baker without breaking a sweat. It is soft, fluffy, and packed with so much flavor that I find myself slicing off just one more piece every time I walk by.
Quick Recipe Video
🔥 Hot Tip
Set your oven up as a proofing box. For gas and electric ovens, turn the oven on to 300°F for just 2 minutes, then turn it off. This creates a warm, draft-free environment perfect for proofing your dough. Alternatively, you can place your bowl of dough on top of a heating pad set to low.
Step-by-Step Instructions
Do not let the roll and twist intimidate you. Follow along with the process photos and take it one step at a time. This soft dough is easy to work with and that's half the battle. Your first few times may take slightly longer than 90 minutes, but as your skill builds so will your speed.
Step 1: Mix bread flour, sugar, instant yeast, salt, and grated Parmesan cheese together in a large bowl or the bowl of your stand mixer.
Step 2: Add warm milk, warm water, whisked large egg, and olive oil.
Step 3: Stir together into a shaggy dough.
Step 4: Knead until it pulls away from the sides of the bowl and forms a smooth ball that is tacky but not sticky.
🔥 Another Hot Tip
Most ovens have a warm spot where the oven vents hot air and steam. During the second rise, try to place you loaf near (not directly on or under) that spot. The additional heat will help your loaf to rise more quickly.
Step 5: Place in a lightly oiled bowl, cover, and let rise in a warm environment until doubled in size, about 20 to 30 minutes.
Step 6: Roll dough into a rectangle about 22 x 8 inches, stretching the ends to square it off if needed.
Step 7: Spread sun dried tomato pesto evenly over the surface, leaving about a 1 inch border all around.
Step 8: Tear basil leaves and scatter over the pesto.
Step 9: Grate 2 ounces of Parmesan cheese evenly over the top.
Step 10: Starting from the long edge, gently tuck and roll the dough into a tight spiral.
Step 11: Pinch the seam and both ends shut tightly.
Step 12: Place the log diagonally on a parchment lined baking sheet. Starting 1 inch from one end, use a knife or kitchen shears to cut lengthwise down the center about ½ inch deep, stopping 1 inch from the other end.
Step 13: Twist the two halves around each other to form an S shape, keeping the filling facing up. Tuck both ends under the center and pinch together to seal.
Step 14: Cover and let rise another 20 minutes while preheating the oven to 350°F. Brush exposed surfaces with egg wash.
Step 15: Bake at 350°F for 35 to 40 minutes, or until the internal temperature reaches 195°F to 200°F. Check at 20 minutes and, if desired color has been reached, tent with aluminum foil to prevent over browning. Cool on a wire rack before slicing.
Finish: Slice and serve slightly warm or at room temperature. It is perfect on its own, alongside soup, or as the base for a sandwich.
Cynthia's Helpful Tips
- Tacky not sticky - When fully kneaded, the dough should feel slightly tacky (like the back of a post-it note), but no dough should stick to your fingers or hands. Check dough after 3 minutes of kneading. If it is sticking to the sides of the bowl, add flour one tablespoon at a time, up to 2 tablespoons.
- Tight roll - Roll the dough firmly to keep the swirl defined and prevent gaps.
- Sharp knife - Use a sharp knife or scissors when splitting the log so the layers stay clean and visible. Only cut ½ inch deep or your dough will spread out, exposing too much of the filling, and baking more flat. Still delicious, but not as tall.
- Cover halfway through - Check on your loaf at 20 minutes. If it is the color you desire, tent with aluminum foil to prevent over browning and burning of the filling, then continue baking.
- Check temperature - An internal temperature of 195°F to 200°F ensures the center is fully baked without over baking the crust.
- Cool before slicing - Your bread is actually still "baking" after it comes out of the oven. Let the bread cool at least 20 minutes to help the crumb set and avoid gummy slices.
Recipe FAQs
Store in a bread box, bread bag, or an airtight container at room temperature for up to 2 days.
Yes. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature. To make it easier to get individual slices, slice and place a small piece of parchment paper between each slice.
Because we use oil and not butter, this bread remains soft at room temperature. If you want to heat it, you can warm slices wrapped in foil in a 300°F oven for 5 to 8 minutes or toast lightly.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Quick Pane Bianco Sun Dried Tomato Bread
Recommended Equipment
Ingredients
Dry Ingredients
- 3 ½ cups (420 g) bread flour
- 4 teaspoons (16 g) sugar
- 4 teaspoons (12 g) instant yeast
- 1 ¾ teaspoons (5 g) kosher salt
- 2 ounces (56.7 g) Parmesan cheese finely shredded
Wet Ingredients
- ¾ cup (182 g) milk warmed to about 110°F
- ¼ cup (60 g) water warmed to about 110°F
- ¼ cup (54 g) olive oil
- 1 egg whisked
Filling
- ¾ cup (186 g) sun dried tomato pesto
- 10 to 12 basil leaves
- 2 ounces (56.7 g) Parmesan cheese finely shredded
- 1 egg whisked with 1 tablespoon water for egg wash
Instructions
- Mix bread flour, sugar, instant yeast, salt, and grated parmesan cheese together in a large bowl or the bowl of your stand mixer
- Add in milk, water, a beaten egg, and olive oil.
- Stir together into a shaggy dough.
- Knead on your stand mixer until it pulls away from the sides of the bowl and you can shape it into a smooth ball that is tacky but not sticky. If kneading by hand, the dough should have the same consistency.
- Place in a lightly oiled bowl, cover, and place in a warm environment until it has doubled in size, about 20 to 30 minutes
- Roll to a rectangle about 22" x 8", stretching the ends of the dough as needed to square it off.
- Spread sun-dried tomato pesto evenly over the surface, leaving about a 1 inch border all around.
- Hand tear basil leaves all over the surface.
- Grate 2 ounces of Parmesan cheese over top of everything.
- Starting from the long edge, use a gentle pushing motion to tuck and roll the dough, ensuring a tight spiral that hold all of the fillings.
- Pinch the seam and both ends shut tightly.
- Place the log of dough diagonally across a large parchment paper covered sheet pan, seam side down. Starting 1 inch from the near end, cut the log lengthwise down the center, about ½ inch deep, stopping about 1 inch from the other end.
- Gently twist the two halves around each other to form an "S" shape or a "figure 8" keeping the filling side facing up. Tuck both ends of the dough under the center of the "S" and pinch them together to seal.
- Cover and let rise another 20 minutes while you preheat the oven to 350°F. Brush exposed surfaces of dough with an egg wash consisting of one egg whisked with 1 tablespoon of water.
- Bake at 350°F for 35-40 minutes. Bake until the internal temperature reaches 200°F. Cool on a wire rack before slicing.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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