Pane Bianco with Tomatoes, Basil, Garlic and Cheese

Pane Bianco with Tomatoes, Basil, Garlic and Cheese

Ingrèdiènts

• For thè dough:
• 361 grams (3 cups) unblèachèd all-purposè flour
• 2 tèaspoons instant yèast
• 1 1/4 tèaspoon salt
• 1 piècè largè ègg
• 113 grams (1/2 cup) lukèwarm milk
• 74 grams (1/3 cup) luèkwarm watèr
• 35 grams (3 tablèspoons) olivè oil
• For thè filling:
• 85 grams (3/4 cup) shrèddèd italian-blènd chèèsè
• 113 grams (1/2 cup) sun-drièd tomatoès, drainèd and choppèd into bitè-sizè piècès
• 3-6 clovès garlic, pèèlèd and mincèd
• 14 grams (1/3 cup) choppèd frèsh grèèn basil

Pane Bianco with Tomatoes, Basil, Garlic and Cheese

Instructions

1. To makè thè dough, combinè all dough ingrèdiènts in a stand mixèr bowl and mix on low spèèd until thè dough forms into a ball and dough sticks a bit to thè bottom of thè bowl, about 3-4 minutès. I usèd a Kitchèn Aid Artisan mixèr in spèèd #2.
2. Transfèr thè dough in a bowl that is lightly grèasèd with oil. Covèr thè bowl with cling wrap and placè in a warm arèa to allow thè dough to doublè in sizè, around 45-60 minutès.
3. Whèn dough has risèn, gèntly dèflatè it by putting your fist in thè dough and push down on it. Using a rolling pin, roll thè dough into a 22" x 8.5" rèctanglè. At this point, èvènly sprèad thè chèèsè, sun-drièd tomatoès, garlic and basil.
4. Starting with onè long èdgè, carèfully roll thè dough into a log thèn pinch thè èdgès to sèal. Placè thè log sèam-sidè down on a parchmènt linèd baking shèèt.
5. ................................
6. ................................

Gèt Full Rècipès... spoonfulofbutter.com

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