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    Home > Bread

    Published: Nov 17, 2016 · Modified: Feb 3, 2025 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Stuffed Italian Bread - Pane Bianco

    Jump to Recipe Print Recipe

    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.

    Pane Bianco Bread in its twisted S shape on a cooling rack.


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    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

    Pesto ingredients include, parmesan cheese,basil olive oil, pine nuts, salt, pepper.

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

    BACK ROW: Parmesan cheese, fresh basil, olive oil

    Zippy Garlic Oil

    The  ingredients for the Zippy Garlic Oil are olive oil, garlic and red pepper flakes.

    FRONT ROW: Red pepper flakes, garlic cloves

    BACK ROW: Olive oil

    Pane Bianco Bread

    The Pane Bianco bread include milk, water, egg, zippy olive oil, salt, bread flour and instant yeast.

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

    BACK ROW: Milk, bread flour, water

    Filling for the Bread

    The filling for Pane Bianco includes, provolone cheese, calamata olives, pesto, zippy olive oil

    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.

    Pesto ingredients are garlic cloves, all ingredients in the processor and processed.

    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.

    Zippy Garlic Oil consists of garlic, olive oil with garlic and red pepper flakes, the mixture strained and measured in a 1 cup measure.

    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.

    This collage shows the yeast combines with the liquid ingredients, the flour over the liquid ingredients in the mixing bowl, the dough initially mixed and then completely mixed.

    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.

    This collages shows the bread out of the mixer in a smooth ball, the window pane test for stretchability, the dough stored in a container and the container marked with the time.

    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.

    This collage shows the dough rolled out, spread with pesto and topped with the olives and cheese.

    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.

    The steps in this collage show the filled dough being rolled from the long side, almost all rolled up, the end being pinched together and the roll turned over.

    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.

    The last collage shows the roll of filled dough being cut open, the top of the dough pulled down to the center, the bottom of the dough brought  up to the center and the risen Pane Bianco.

    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

    What does Pane Bianco mean?

    White bread in Italian.

    What other fillings could be used?

    Almost anything goes as long as it isn't wet. Caramelized onions and guyere cheese would be great or roasted red peppers, artichokes and parmesan cheese would also work well.

    Does the Zippy Garlic Oil have to be used?

    No, plain oil is fine but doesn't impart the same flavor or impact.

    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!
    Several cut slices of the bread on a cooling rack.

    Other breads You'll Want to Make

    • Stuffed Focaccia
    • Red Pepper Bread for Bread and Soup
      Bread and Soup - A Winter Combo
    • No-Knead Sicilian Olive Bread
      No-Knead Sicilian Olive Bread
    • Finished Baguettes
      Wine and Cheese Baguettes- A Favorite bread

    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.

    Pane Bianco - Stuffed Italian Bread

    Helen S Fletcher
    Pane Bianco is an exciting stuffed Italian Bread that, despite it's gorgeous presentation is very easy to make.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 35 minutes mins
    Rising 4 hours hrs
    Total Time 5 hours hrs 35 minutes mins
    Course Bread
    Cuisine Italian
    Servings 16 servings
    Calories 291 kcal

    Ingredients

    Pesto

    • 1 ¼ ounces basil leaves (35 grams)
    • 2 medium garlic cloves
    • 3 tablespoons toasted pine nuts or walnuts
    • ½ cup parmesan cheese
    • ¼ teaspoon salt
    • ½ teaspoon black pepper
    • 3 to 4 tablespoons olive oil

    Zippy Garlic Oil

    • ½ cup olive oil
    • ¾ teaspoon red pepper flakes
    • 2 large garlic cloves

    Pane Bianco

    • ½ cup lukewarm milk
    • ⅓ cup lukewarm water
    • 1 large egg
    • 3 tablespoons zippy garlic oil
    • 1 ¼ teaspoon salt
    • 2 ½ cups bread flour (360 grams)
    • 2 teaspoons instant yeast

    Filling

    • 2 tablespoons zippy olive oil
    • ⅓ cup pesto
    • ¾ cup chopped calamata olives
    • 1 cup grated or finely shredded provolone cheese

    Instructions
     

    Pesto

    • Pull the leaves off the stems. There should be about 4 cups loosely packed.
    • Place all but the oil in the bowl of the processor and process to finely cut up.
    • This makes approximately ¾ cup. Store in the refrigerator until needed or drop by tablespoons and freeze for longer storage.
    • When ready to use, thin out with the zippy garlic oil to a spreading consistency. Do not make it too liquid.

    Zippy Garlic Oil

    • To remove the skins from the garlic easily, smash the cloves with the flat side of a knife. The skins will pop off. Cut each clove in about 3 pieces.
    • Place all the ingredients in a small saucepan and heat over low to a bare simmer. Simmer until the cloves turn brown but do not burn them.
    • Remove from the heat and let cool until lukewarm. Strain the solids out of the oil. Pour the oil into a container, cool to room temperature then store in the fridge until needed. It appear solid but will liquify if brought out 30 minutes before using.

    Pane Bianco Bread

    • Add the milk, water, egg, zippy olive oil., salt and yeast in the bowl of a mixer fitted wtih a dough hook if available. Whisk to combine. Add the flour. Beat on low to combine. Raise the speed as suggested by your mixer and continue beating for 3 minutes.
    • Take a small piece of dough and stretch it between your hands. If it becomes transparent without breaking, the gluten has been developed enough. If not, return it to the bowl and beat for another minute or so. The bowl should be clean when finished mixing.
    • Remove from the mixer and knead several times to form a smooth ball. Place in a container sprayed with a non-stick baking release. Cover directly with plastic wrap, place the top on the container or cover with a towel. Mark the time and allow to double in bulk.
    • It can be used immediately but I suggest storing it in the refrigerator for 3 days to allow it to develop more flavor and make it easier to roll out. In any case, deflate the dough.
    • Roll the dough into a 22" x 8" rectangle on a lightly floured board.
    • Spread the pesto paste over the dough to within 1" of the borders. Spread the olives evenly over the pesto and finish with the provolone cheese.
    • Starting on the long side, Roll the dough up tightly. Pinch the seam together to seal it. Turn the dough over so the smooth side is up.
    • Place the roll on a piece of parchment paper the size of your baking pan. With a pair of scissors, make a 1" deep cut to within 1" of each end.
    • Keeping the exposed cut on top, make an S shape by bending the top down to the middle of the right side of the dough.  Tuck the end underneath.
    • Bring the bottom of the dough up along the left side of the dough, tucking the end underneath. Carefully transfer the paper to your baking pan.
    • Cover and let rise for about 1 hour if the dough was room temperature when you started or up to 2 hours or more if the dough was cold from the refrigerator.  In any case, it should be doubled and puffy.
    • Preheat the oven to 350°F.  Brush the Pane Bianco with the zippy garlic oil.  Bake for 35 to 40minutes until deeply golden brown.
    • Cool on a rack and serve warm or room temperature.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    __________________________________________________
    Refrigerating the dough up to 3 days adds flavor and makes it much easier to roll out and shape. 
    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.
    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.
    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!
    Be sure to check out the SPECIAL NOTE regarding the zippy garlic oil.
     
     
     

    Nutrition

    Serving: 16slicesCalories: 291kcalCarbohydrates: 17gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.001gCholesterol: 21mgSodium: 486mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 401IUVitamin C: 1mgCalcium: 132mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

    1. Alison Wiebe says

      November 17, 2016 at 10:12 am

      Beautiful! I love making bread as well, and will be doing this very soon. Thank you for this!

      Reply
      • hfletcher says

        November 18, 2016 at 7:55 am

        Hi Alison - This would be a great addition for Thanksgiving. The bread lasts for days at room temperature.

        Reply
    2. Connie Weis says

      November 17, 2016 at 9:59 am

      Good golly that's beautiful! I wouldn't attempt it if you didn't have such beautiful step-by-step instructions and photographs. But since you do (as always) I'll give it a go!

      Reply
      • hfletcher says

        November 18, 2016 at 7:55 am

        Hi Connie - You will be surprised at how very easy this is. Even the shaping. Glad you are going to try it.

        Reply
    3. Marisa @ All Our Way says

      November 17, 2016 at 5:44 am

      I made this right when the bread challenge was posted. It turned out beautifully and it looks more complicated than it really is! I love your alternate fillings. I'm ready to make another loaf-- I'm not a pastry maker but I do love making bread. Your pane bianco turned out great!

      Reply
      • hfletcher says

        November 18, 2016 at 7:53 am

        Thanks Marisa - One of my favorite things about the internet is finding wonderful things to share.

        Reply

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