Pane Bianco

The crumb is light and rich just as an egg bread should be. The filling ingredients are strong, so a little goes a long way. You could probably up the cheese a bit, but I wouldn’t add too many more olives or tomatoes. This is one of those less is more moments.

adapted from King Arthur Flour


  • 3 cups King Arthur Unbleached Bread Flour
  • 2 teaspoons instant yeast
  • 1/4 teaspoons salt
  • 1 large egg
  • 1/2 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 3 tablespoons olive oil


  • 1 cup shredded Italian-blend cheese
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 10 chopped kalamata olives


To make the dough:

Combine all of the dough ingredients in a bowl and mix and knead to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you’re using a stand mixer.

Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it’s doubled in size.


Pane BiancoOn a lightly-floured board, gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread with the cheese, tomatoes, garlic, and olives.


Pane BiancoStarting with one long edge, roll the dough into a log. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.


Pane BiancoUsing kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end. Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8;” pinch the ends together to seal.


Pane BiancoCover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F.


Pane BiancoUncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove the bread from the oven, and transfer it to a rack to cool.

Pane Bianco