Go Back

Eggless Pane Bianco Recipe

Eggless Pane Bianco Bread recipe stuffed with tomatoes, olives, cheese and basil with step by step photos.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main
Cuisine Italian
Servings 1 loaf


  • All Purpose flour – 3 cups
  • Instant Dry Yeast – 2 tsp
  • Water – 1/4 cup
  • Milk - 1/2 cup
  • Butter – 3 tbsp
  • Olive oil - 1 tbsp
  • Sugar – 1/2 tbsp
  • Salt – 1-1/4 tsp

For Filling:

  • Cheese - 3/4 cup grated
  • Sun dried tomatoes - 1/2 cup
  • Black Olives - 1/4 cup
  • Garlic - 3 to 5
  • Fresh Basil - 1/3 cup


For the dough:

  • In a mixing bowl, mix together flour, instant yeast, sugar and salt.
  • Add softened butter, olive oil and rub with your finger tips till the mixture resembles like bread crumbs.
  • Heat water and milk together in a bowl till lukewarm. I microwaved at high for 1 minute.
  • Make a well in the center and add the lukewarm liquid mix.
  • Bring the flour from around the edges of the well and mix well till it forms a dough. It should not be sticky.
  • I did it with my hands but you can use your stand mixer to which the dough hooks are attached.
  • Knead the dough well for 5 mins.
  • Smear olive oil all over the dough and keep it covered in a bowl.
  • Let it rest for 1 hour or till it doubles in size.
  • Gently punch the dough to let the air out and knead again for 2 to 3 mins.

For the filling:

  • I used a mix of cheddar and pizza cheese and measured 3/4 cup. You can use any cheese of your choice.
  • Drain the sun dried tomatoes from oil and drain the black olives and chop them both finely and set aside.
  • Using a kitchen scissors, cut the fresh basil finely. Mince garlic and set aside.
  • Mix together chopped tomatoes, black olives, fresh basil leaves and garlic in a bowl and set aside.

To make Eggless Pane Bianco:

  • 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.