Stuffed Italian Bread - Pane Bianco

Pane Bianco may look intimidating, but its unique shape is actually easy to achieve and makes an impressive presentation. It is literally stuffed with flavor, in this case zippy garlic oil, pesto, calamata olives, and provolone cheese although almost anything can be used.

While there are a few moving parts to this recipe, everything can be done ahead and in stages. In fact, I recommend making the dough for the bread 3 days ahead in the fridge. The pesto and zippy olive oil can be made a week ahead. The cheese and olives for the filling can be prepared the days before and refrigerated.

I first ran across this huge loaf on the King Arthur website.  As I read the introduction, I noticed we have Dianna Wara of Washington, Illinois to thank for this beauty.   She  took first place with her Pane Bianco  in the first-ever National Festival of Breads. No matter where this recipe came from, it should be in every bread baker's repertoire.

If you love stuffed or flavored yeast breads, the Stuffed Foccacia, International Flatbreads or the Muffaletta Bread which includes a sandwich may just be the thing for you.

Jump to:

• Why You'll Want to Make Pane Bianco
• Recipe Ingredients
• Filling for the Bread
• Variations and Substitutions
• Step by Step Instructions
• Recipe FAQS
• Expert Tips
• Other breads You'll Want to Make
• Pane Bianco - Stuffed Italian Bread

Why You'll Want to Make Pane Bianco

• It's stuffed with all the flavors of the Mediterranean in a soft bread.
• The filling can be changed out as desired.
• If left to rest in the refrigerator for several days, the dough is very easy to roll out with no spring back so often present with yeast doughs.
• The impressive shape, color and texture is one of the best breads you will ever make.
• Despite its appearance, it is actually easy to make. Just follow the photos.

Recipe Ingredients

Pesto

FRONT ROW: Garlic clove, salt, pine nuts, pepper

BACK ROW: Parmesan cheese, fresh basil, olive oil

Zippy Garlic Oil

FRONT ROW: Red pepper flakes, garlic cloves

BACK ROW: Olive oil

Pane Bianco Bread

FRONT ROW: Zippy olive oil, salt, egg, instant yeast

BACK ROW: Milk, bread flour, water

Filling for the Bread

FRONT ROW: Zippy Olive Oil, pesto

BACK ROW: Provolone cheese, calamata olives

Variations and Substitutions

• The pesto can be purchased. Just make sure it isn't too loose. If it is, add extra cheese to tighten it up. If making it, it can be made weeks ahead and stored in the refrigerator or dropped by tablespoons onto waxed paper and frozen for longer storage.
• Walnuts can be substituted for the pine nuts if desire. They should be toasted, as are the pine nuts to bring out their flavor. Toast them in a 350°F oven for 87 to 10 minutes until fragrant and a bit darker in color.
• All-purpose flour can be substituted for the bread flour but bread flour will produce a better result.
• I used Extra Virgin Olive Oil but other grades can be substituted. If olive oil isn't your thing, sub canola oil.
• Other cheese can be substituted for the provolone.

Special Note About the Zippy Garlic Oil

It is important to strain the garlic out as it comes to room temperature.  The USDA issued a warning some years back that there is a small possibility of botulism forming if garlic is left in the oil. As long as the garlic is removed the oil will be safe.  All of the oil made for this recipe will be used. I usually double or triple the recipe to have on hand for a myriad of uses. However, I store mine in the refrigerator where it will last almost indefinitely.

Be sure to see the recipe card below for the exact ingredients and instructions.

Step by Step Instructions

Pesto

This pesto is a thicker version than most that use a lot of oil. The recipe for the Pane Bianco uses a less runny pesto and this recipe allows you to adjust it as required.

Step 1. To easily remove the skin from garlic cloves, place them on a cutting board and then, with the flat side of a large knife, smash them. Step 2. The skins will pop off, leaving clean garlic cloves. Step 3. Place all the ingredients for the pesto in a food processor or blender. Step 4. Process until smooth.

Step 1. Remove the skins from the garlic, chop each clove into about 4 pieces. Step 2. Place the olive oil, red pepper flakes, and garlic in a small saucepan. Heat until the garlic is medium brown. Take care not to burn it. Step 3. When the oil comes to room temperature strain the mixture to remove the solids. Please see the Special Note About Zippy Garlic Oil above. Step 4. There should be almost ½ cup. All of it will be used in various places for this recipe.

Step 5. Combine the milk, water, egg, zippy garlic oil, salt, and instant yeast in the bowl of a mixer. Whisk together and let sit for several minutes. Step 6. Add the flour. Step 7. Fit the mixer with a dough hook if available. Beat on low to combine the ingredients. Step 8. Continue to beat the dough on the speed recommended by your mixer until the dough cleans the bowl and comes together in a smooth ball.

Step 9. Remove a small piece of dough from the mixer. To test for gluten development, hold the dough between two hands and gently stretch it out. If you can see through the dough it has been beaten enough. If it breaks, then it needs to be beaten a bit longer. Repeat the test as needed. This test works on any yeast dough. Step 10. Remove the dough from the bowl and knead it a few times into a smooth ball. Step 11. Place it in a container sprayed with a non-stick baking spray. Cover with plastic wrap. Step 12. Place the lid on the container or cover with a towel. Mark the time on it and let it rise until doubled. Use immediately, or as I suggest let it rest in the fridge for up to 3 days when it will be easier to handle and develop more flavor.

Step 13. Roll the dough out into a 22" x 8" rectangle on a lightly floured board. This is super easy if the dough is cold from the fridge. Step 14. Loosen the pesto to spreading consistency and spread it to within about 1" of the borders. Step 15. Distribute the olives evenly over the pesto. Step 16. Top with the cheese.

Step 17. Turn the dough in from the long side. Step 18. Roll the dough to the end. Step 19. Pinch the seam closed. Step 20. Turn the roll over so the smooth side is on top.

Step 21. With a pair of scissors, cut the roll lengthwise to within 1" of each end. Step 22. Keeping the cut side up, bring the top of the dough down on the right side to the middle and tuck the end underneath. Step 23. Now bring the bottom of the dough up to the left side and tuck the end underneath. (See I told you the shape wasn't hard!). Place the shaped dough on a parchment lined baking sheet. Step 24. Cover with a towel and let rise until doubled in size. Bake as directed.

Recipe FAQS

Expert Tips

• The zippy garlic oil can be used wherever olive oil is used in a recipe to impart more flavor. When making the oil, leave the garlic in large pieces and cook on low heat to extract as much flavor as possible out of the garlic. Just be sure not to burn it. Strain the solids out and refrigerate the oil.
• The filling can be changed to whatever you like as long as it isn't wet. For instance, if you want to use tomatoes use dried tomatoes. Fresh tomatoes can exude a lot of unwanted liquid.
• Refrigerating the dough up to 3 days adds flavor and makes it much easier to roll out and shape.
• Be sure to check out the special note regarding the zippy garlic oil.
• There will be leftover pesto. It can be stored in the refrigerated if using in the next few weeks. For longer storage, drop by tablespoons onto waxed paper and freeze. Place in a freezer proof container or bag and use within a couple of months. It's great to flavor butter, pasta sauces and salads or an Italian cheese sandwich. Make like a regular toasted cheese sandwich but spread pesto on a slice of bread and top with provolone cheese. Yum!

Other breads You'll Want to Make

If you love this Pane Bianco, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.