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Sun-Dried Tomato Bread Recipe

Sun-Dried Tomato Bread Recipe

Master this homemade Sun-Dried Tomato Bread with our best easy baking recipe! Learn how to make a perfectly savory loaf enriched with intense sun-dried tomatoes, aromatic herbs, and a tender crumb. This foolproof Mediterranean-inspired bread pairs beautifully with soups or serves as the foundation for gourmet sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic, round loaf of Sun-Dried Tomato Bread with its crackly golden-red crust displaying small pieces of visible sun-dried tomatoes. The bread is sliced to reveal a soft, tender crumb speckled with vibrant red tomato pieces and green herbs throughout. The loaf rests on a wooden cutting board with scattered fresh basil leaves, a small bowl of olive oil, and a few whole sun-dried tomatoes creating visual context. Soft natural light streams in from the side, highlighting the bread's texture and creating gentle shadows that emphasize its artisanal quality. A knife rests nearby, with one thick slice partially pulled away showing the bread's perfect structure and aromatic interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">325ml warm water (about 40°C)</li><li class="ingredients-single-item">30ml olive oil, plus extra for coating</li><li class="ingredients-single-item">150g sun-dried tomatoes in oil, drained and chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tsp dried Italian herbs (or 1 tbsp fresh herbs like basil, oregano and thyme)</li><li class="ingredients-single-item">50g grated Parmesan cheese (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Dutch oven or heavy baking sheet</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your sun-dried tomatoes. If using oil-packed tomatoes, drain them well and pat dry with paper towels before chopping into small pieces. If using dry-packed tomatoes, rehydrate them in warm water for 10 minutes, then drain, pat dry, and chop. This preparation ensures your tomatoes will distribute evenly throughout the dough without making it too wet.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the bread flour, salt, and sugar, whisking to distribute the ingredients evenly. In a separate small bowl, mix the warm water (40°C) with the active dry yeast and a pinch of the sugar. Let it stand for 5-10 minutes until frothy – this confirms your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead the dough for 8-10 minutes until smooth and elastic. The gluten development is crucial here – properly developed gluten will trap gas bubbles during fermentation, creating that perfect bread texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Flatten the dough into a rough rectangle and scatter the chopped sun-dried tomatoes, minced garlic, herbs, and Parmesan (if using) over the surface. Fold the dough over these ingredients and continue kneading for another 2-3 minutes to distribute them evenly throughout. You're looking for a marbled effect rather than completely homogeneous dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The oil from the tomatoes may cause this dough to rise slightly more slowly than plain bread, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and shape into your preferred loaf form – a round boule or an oval batard both work well. Place on a parchment-lined baking sheet or in a floured proofing basket. Cover again and allow to rise for another 45-60 minutes until noticeably puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is on its second rise, preheat your oven to 220°C (425°F). If using a Dutch oven, place it in the oven to preheat as well. A hot baking vessel creates immediate steam when the dough is added, contributing to a better oven spring and a crispier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, use a sharp knife or bread lame to score the top of your loaf with a few shallow cuts. This allows for controlled expansion during baking and creates that beautiful artisanal appearance. If using a Dutch oven, carefully transfer your dough to the preheated pot, cover with the lid, and return to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake covered for 20 minutes, then remove the lid and continue baking for another 15-20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. If baking on a sheet, mist the oven with water when you put the bread in, and again after 5 minutes to create steam. Your bread should reach an internal temperature of about 93°C (200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer your freshly baked sun-dried tomato bread to a wire rack and resist the temptation to slice it immediately. Allow it to cool for at least 1 hour – this resting period is when the interior structure sets and flavors develop. Cutting too soon can result in a gummy texture and lost moisture. The wait will be worth it, I promise!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sun-Dried Tomato Bread Recipe?

This savoury loaf uses strong bread flour, active dry yeast, salt, sugar, warm water, olive oil, sun-dried tomatoes, garlic, dried Italian herbs (or fresh basil, oregano and thyme), and optional Parmesan cheese for a Mediterranean-inspired flavour profile.

How to cook Sun-Dried Tomato Bread Recipe at home?

Learn how to cook Sun-Dried Tomato Bread by first activating your yeast in warm water, then kneading a dough with flour, salt, sugar, and olive oil. Fold in chopped sun-dried tomatoes, herbs, and garlic, allow for two rises, then bake in a preheated oven at 220°C for 35-40 minutes until golden and hollow-sounding when tapped.

Why should I let my bread cool completely before slicing?

Allowing your freshly baked savoury bread to cool for at least an hour is crucial as this resting period allows the interior structure to set properly and flavours to develop. Cutting too soon results in a gummy texture, trapped steam, and moisture loss.

Can I use dry-packed instead of oil-packed sun-dried tomatoes in bread?

Yes, you can use dry-packed tomatoes, but they'll need rehydrating in warm water for about 10 minutes before being patted dry and chopped. Oil-packed varieties add more moisture and flavour directly to the dough, creating a slightly richer texture.

What's the best way to store homemade Mediterranean bread to keep it fresh?

Store your sun-dried tomato loaf at room temperature in a bread bin or wrapped in a clean tea towel for 2-3 days. For longer storage, slice the cooled bread completely and freeze in a sealed container, removing slices as needed and toasting from frozen.

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Your bread should reach an internal temperature of about 93°C (200°F) when fully baked." }, { "@type": "HowToStep", "name": "Cool and rest", "text": "Transfer your freshly baked sun-dried tomato bread to a wire rack and resist the temptation to slice it immediately. Allow it to cool for at least 1 hour – this resting period is when the interior structure sets and flavors develop. Cutting too soon can result in a gummy texture and lost moisture. The wait will be worth it, I promise!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Alessandra Ricci", "datePublished": "2024-04-15", "reviewBody": "Perfect balance of savory flavors! This bread transformed our simple soup dinner into something special. The sun-dried tomatoes add such a wonderful depth of flavor, and the crust is absolutely perfect.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-18", "reviewBody": "Made excellent bruschetta base! The tomato flavor in the bread itself adds an extra dimension. I've tried many bread recipes and this one has the perfect texture - not too dense, not too airy.", "name": "Ideal for Bruschetta", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-20", "reviewBody": "Best bread for Italian dinner! The aroma while baking was incredible and my whole family devoured it. The combination of herbs and sun-dried tomatoes is just perfect. Will definitely make again!", "name": "Italian Dinner Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-22", "reviewBody": "Neighbors begged for recipe! I brought this to a community potluck and everyone wanted to know how I made it. The detailed instructions made it much easier than I expected for such an impressive result.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-04-25", "reviewBody": "Worth the proofing time! Don't rush this recipe - the flavor development during rising is key. I used oil-packed tomatoes as suggested and they work beautifully. The bread has become a weekend tradition in our home.", "name": "Patience Rewarded", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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