Pane Bianco
A soft, delicious dough packed with flavor
Ingredients
Dough Ingredients
- 3 cups flour
- 1¼ tsp sea salt
- 2¼ tsp instant yeast
- ½ cup warm water
- ⅓ cup milk
- 1 fresh egg
- 3 tbs olive oil
Additional Ingredients
- 1 cup shredded cheese of choice
- ½ cup sun-dried tomatoes
- 3-4 garlic cloves
- ½ cup pesto
- ¼ cup cooked crumbled bacon
- Fresh basil leaves
- 2 tbs dried tomato & basil optional
Instructions
- In a mixing bowl, add warm water and yeast. Let sit for 5 min to activate yeast.
- Add the rest of the dough ingredients to mixing bowl and mix together until dough is formed. Dough should be slightly sticky and soft.
- Roll dough into a ball and place in a greased bowl. Cover the bowl with a cloth towel to let the dough proof for 45 minutes, or until dough has doubled in size.
- On a floured surface, flatten the dough into a rectangle shape. Spread the cheese evenly across entire surface.
- Drain the sun-dried tomatoes and cut into small slices. Cut up garlic cloves into thin slices and add to the sun-dried tomatoes. Then spread evenly across cheese topped dough. Then spoon pesto into two thin strips over dough. Add bacon. Sprinkle with dried tomato and basil.
- Starting at the top long edge, start rolling dough evenly into a log. Shape log so that it's uniform, then pinch the seam closed.
- With the seam side down, use kitchen shears to make a ¾ inch cut across top of dough log, starting ½ inch from the end and finishing ½ inch from the other side.
- Form the dough log into an S shape. Then fold both ends underneath the middle so that you create a figure 8. Pinch the ends together.
- Cover the dough once again with a towel and let proof for another 30 minutes. Then bake for 40 minutes at 350 degrees.