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Pane Bianco

The Ealy Homestead
A soft, delicious dough packed with flavor
Prep Time 3 hrs
Cook Time 40 mins


Dough Ingredients

  • 3 cups flour
  • tsp sea salt
  • tsp instant yeast
  • ½ cup warm water
  • 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


  • 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.
Keyword bread, Italian