Flatten and pat it into a 22" x 8 1/2" rectangle.
First spread all the cheese all over the rectangle and then sprinkle the tomato mixture evenly over the cheese.
Starting with one long edge, roll the dough to resemble a log. Pinch the edges to seal. Place the log seam-side down on a lightly greased baking sheet.
Using a sharp knife, leaving 1/2 inch on both the ends, cut the log lengthwise down to the center about 1 inch deep. Do not cut through to make it open.
Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal. I just made a slashing “s” and not an “8”.
Cover and let rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 180° C.
Bake for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
Remove the bread from the oven, and transfer it to a rack to cool.
Eggless Pane Bianco is ready to be enjoyed warm or at room temperature with any sauce of your choice. I served it with Marinara sauce.
I kept it wrapped in a brown paper and it stayed good for 4 days on kitchen counter itself. Just microwave it a bit to warm it up a bit before eating.