Pane Bianco
This Pane Bianco is a soft, golden Italian bread filled with herbs, cheese, and Olitalia Extra Virgin Olive Oil. It's the perfect bread for sharing, slicing, and enjoying as part of an Italian aperitivo at home.
- Yield: 1 Loaf
- Prep Time: 30 min
- Cook Time: 40 min
Ingredients
Instructions
Preparing the Dough
- Add warm milk and water (100–110°F) to the bowl of a stand mixer fitted with a dough hook attachment. Add the remaining dough ingredients.
- Mix on low speed for about 15 minutes, until the dough is smooth and fully developed. If the dough climbs the hook, stop the mixer and press it down as needed. The finished dough should have a temperature of 76–78°F.
- Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature for about 60 minutes, or until doubled in size.
Prepare the Filling
- While the dough rests, prepare the filling ingredients of your choice. Keep all ingredients in separate bowls for even distribution during assembly.
Shaping and Filling
- Lightly grease a sheet pan or line it with parchment paper. Turn the dough onto a lightly floured work surface and roll it into a 10 x 16-inch rectangle, about 1/4-inch thick.
- Brush Olitalia Extra Virgin Olive Oil over the surface, leaving a 1-inch border along the top edge. Evenly distribute the filling over the oiled portion.
- Starting from the bottom edge, roll the dough tightly into a log and pinch the seam to seal. Position the log seam-side down and pinch the ends closed.
- Using a sharp knife, cut lengthwise down the center, leaving about 2 inches intact at each end. Twist and shape the dough into a figure-eight, tucking the ends underneath and sealing them. Transfer to the prepared sheet pan and adjust as needed for an even shape. Cover loosely.
- Let the dough rise at room temperature for about 1 hour, or until doubled in size.
Baking & Serving
- When the dough is nearly proofed, preheat the oven to 350°F.
- Bake in the center of the oven for 35–40 minutes, until the bread is golden with a deep amber color.
- Remove from the oven and immediately brush with Olitalia Extra Virgin Olive Oil.
- Allow the bread to cool on the pan until it can be handled, then transfer to a wire rack to cool completely before slicing.
- For best results, serve at room temperature. This allows the crumb and crust to fully set.
Notes
- Keeps well for 1–2 days at room temperature. Wrap for a softer texture or leave uncovered for a crisp crust.
Products Used In The Recipe
About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's bakery consulting on his website below.