I've make Pane Bianco three times. The first time I followed your instructions completely. The next two times, I added more items as filling - sliced black olives, diced oven-baked red and orange sweet peppers instead of the sun-dried tomatoes, freeze-dried basil instead of the fresh basil, and doubled the amount of cheese. I found that the fresh basil turned black, but the freeze-dried basil kept a nice green color. The more cheese used as filling made it easier to keep the cut portions together as it baked. I saved 1/3 cup of cheese to sprinkle over the top of the bread 10-15 minutes before the end of baking. One loaf I took to my church to feed the Rummage Sale workers, and they loved it. I will keep making this lovely bread and trying other items as filling. Thanks bunches for sharing the recipe. It is wonderful.

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