• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Holiday > Holiday Bread & Biscuit Recipes > Cheesy Garlic and Herb Pane Bianco

    Cheesy Garlic and Herb Pane Bianco

    by Teri Lyn Fisher · Published: Dec 28, 2016 · Modified: Oct 2, 2020

    Jump to Recipe

    Cheesy roasted garlic and herb pane bianco with a knife.
    This delicious Cheesy Garlic and Herb Pane Bianco is incredibly soft bread, the kind of cheesy bread you want to eat with a salad, because you will need to eat many slices of this bread because it’s very addicting. The beautiful shape is actually very simple to achieve and makes a really stunning presentation.

    The bread has a delicious fluffy and porous texture which makes it great for eating with soups or sopping up sauce. There is no shortage of ways you will have to eat this bread after you make it. It’s also incredibly delicious with fried eggs in the morning.

    What is Pane Bianco Bread?

    Pane Bianco is an Italian white bread that is stuffed with cheese and herbs. It is shaped into a figure 8, which makes a beautiful finished loaf. The bread is light and fluffy, and filled with delicious pockets of cheese and herbs.

    Savory filling variations:

    We use gruyere cheese and rosemary, thyme, sage, and garlic in our Pane Bianco recipe. Other ingredients you could use for this bread are:

    • Sun dried tomatoes, basil, and an Italian cheese blend
    • Sharp Cheddar, sautéd onions, and chopped bacon
    • Pesto and mozzarella cheese

    Sliced cheesy roasted garlic and herb pane bianco.

    Slices of cheesy roasted garlic and herb pane bianco.

     

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Cheesy roasted garlic and herb pane bianco with a knife.

    Cheesy Roasted Garlic and Herb Pane Bianco

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 40 minutes mins
    Rising Time: 1 hour hr 30 minutes mins
    Servings: 12

      EQUIPMENT  

    • Rolling Pin
    • pairing knife

      INGREDIENTS  

    dough

    • 3 cups bread flour
    • ½ cup lukewarm milk
    • ¼ cup lukewarm water
    • 2 teaspoons instant yeast
    • 1 large egg, lightly beaten (at room temperature)
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon salt

    filling

    • 1 tablespoon extra virgin olive oil
    • 1 ½ cups shredded Gruyere
    • 1 teaspoon each minced thyme, sage, rosemary
    • 1 head roasted garlic cloves

      INSTRUCTIONS  

    • For dough: Place all ingredients into a large mixing bowl and mix together. Once dough comes together (will stick be sticky and chunky), dump onto a clean surface dusted with flour. Knead dough for 5 to 6 minutes or until smooth and elastic.
    • Lightly greasy a large glass bowl, add the dough, cover and store in a warm place until the dough doubles in size, about 1 hour.
    • To assemble: Preheat oven to 350˚F.
    • Punch dough down and turn out onto a clean surface, dusted with flour. Flatten and spread dough to a rough 18”x 8” rectangle about 1/2 inch thick.
    • Brush the surface of the dough with the oil and sprinkle 1 cup cheese evenly over the top followed by the herbs. Dot the garlic cloves over the surface and sprinkle ¼ cup cheese over the top. From the longer side, gently and carefully roll the dough into a log shape and seal the seam shut. Place the loaf seam side down and transfer onto a parchment lined baking sheet.
    • Using a pairing knife, cut down the center of the dough (lengthwise) cutting down until about ½ inch from the bottom (you don’t want to cut through the dough completely).
    • Carefully take the ends of the dough and turn them in so that the cut-side is more open and exposed.
    • Carefully create an “S” shape in the bread by coiling both ends slightly in the opposite direction from one another.
    • Lightly brush the top of the bread with oil and sprinkle the remaining cheese over the surface.
    • Loosely cover and allow loaf to double in size, about 30 to 40 minutes. Place loaf into the oven and bake for about 25 minutes. After 25 minutes loosely tent the loaf to prevent the top from getting too dark. Continue to bake the loaf for an additional 15 minutes or until the loaf has risen and turned golden brown.
    • Transfer loaf to a cooling rack and allow pane bianco to cool for at least an hour before slicing and serving.

      NOTES  

    • *Makes 1 Loaf
    Calories: 233kcal Carbohydrates: 25g Protein: 10g Fat: 10g Saturated Fat: 4g Cholesterol: 33mg Sodium: 261mg Potassium: 92mg Fiber: 1g Sugar: 1g Vitamin A: 193IU Vitamin C: 1mg Calcium: 189mg Iron: 1mg
    CUISINE: Italian
    KEYWORD: bread
    COURSE: Side Dish

    December 28, 2016 / 9 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Standing Rib Roast with Au Jus and Creamy Horseradish Sauce
    Next Post: Blackberry & Meyer Lemon Gin & Tonics Next Post >

    Reader Interactions

    December 28, 2016 / 9 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Simran

      June 30, 2017 at 10:30 am

      Great Recipe, I tried it once and came out very good. I am making it again but could I do the steps 1-9 and then place the S shaped bread in the fridge, overnight? I want to bake it next day when my guests arrive.

      Reply
      • Jenny Park

        July 05, 2017 at 9:52 am

        I think refrigerating the loaf overnight, for a slow proof, would be just fine!

        Reply
    2. Su

      June 29, 2017 at 8:45 am

      5 stars
      I made this for Mother’s Day and it turned out to be incredibly tasty. Me and my whole family loved it. (We ate it in one sitting!) Thank you very very much for this beautiful recipe.

      Reply
      • Jenny Park

        June 29, 2017 at 12:28 pm

        Yay!! I love this recipe so much too!!

        Reply
    3. Lesley

      March 02, 2017 at 8:04 am

      This looks absolutely delicious! Would it be possible to make the dough the day before, allowing it to rise overnight in the fridge? Also….not sure I could wait an hour for it to cool before diving into it, but that might just be a personal problem!

      Reply
      • Jenny Park

        March 02, 2017 at 10:43 am

        Lol, totally understandable about the hour long wait :)…and yes, you can have the dough slow rise in the fridge overnight

        Reply
    4. Jill

      December 30, 2016 at 11:20 am

      5 stars
      Hi!
      Made this last night, but have a question.

      The directions say “From the short side, gently and carefully roll the dough into a log.” Since the dough has been rolled out to 18″ x 8″ this left me with an 8″ log that was too short and fat to coil the ends. Unless I’m just plain reading this wrong, I believe the directions should say “From the LONG side…” Am I crazy?
      PS – BTW, other than that, the recipe is delicious!

      Reply
      • Jenny Park

        December 30, 2016 at 3:09 pm

        Yes! You’re absolutely correct! I totally meant from the “long side”! thank you for catching that and I’m glad you still enjoyed the recipe! :)

        Reply
    5. Alma Vorrei

      December 28, 2016 at 11:12 pm

      This is Gorgeous. The bread is really yummy and beautiful to look at.

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Fried rice in a bowl. The BEST Fried Rice Recipe
    • Zuppa toscana in two bowls with bread on the side. Zuppa Toscana
    • Filet o fish recipe sandwich on a board. Filet o Fish (Copycat)
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Bang bang shrimp close up on a plate. Bang Bang Shrimp Recipe

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Loaded BBQ chicken salad on a plate with dressing on the side. BBQ Chicken Salad
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!