Sun-Dried Tomato Bread Loaf – Savory, Rustic, and Full of Flavor
Sun-dried tomato bread is the kind of loaf that turns a simple meal into something special. It’s fragrant, slightly chewy, and packed with savory tomato notes that pair beautifully with olive oil, cheese, and fresh greens. Whether you’re serving it with soup, building a sandwich, or just tearing off a piece to snack on, this bread does the heavy lifting.
You don’t need to be a pro baker to get great results, either—just a few key steps and quality ingredients.
Sun-Dried Tomato Bread Loaf – Savory, Rustic, and Full of Flavor
Ingredients
Method
- Bloom the yeast (if using active dry): In a large bowl, combine warm water and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy. If using instant yeast, skip blooming and add it directly to the flour in the next step, but still warm the water.
- Mix the dry ingredients: In a separate bowl, whisk together bread flour, salt, oregano, and black pepper.This evenly distributes the seasoning so it doesn’t clump in the dough.
- Bring the dough together: Add olive oil (and 1 tbsp of the sun-dried tomato oil) to the yeast mixture. Stir in the dry ingredients until a shaggy dough forms. Add the minced garlic now if using.
- Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.If the dough is very sticky, dust with a little flour. If it feels dry, wet your hands and keep kneading.
- Fold in the tomatoes and herbs: Flatten the dough into a rectangle. Sprinkle over the chopped sun-dried tomatoes and basil.Roll it up and knead gently for 1–2 minutes to distribute without tearing the dough. Avoid overmixing; you want pockets of tomato in every slice.
- First rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover and let it rise in a warm spot for 60–90 minutes, or until doubled.A slow, steady rise builds flavor.
- Shape the loaf: Gently deflate the dough and pat it into a thick rectangle. Roll it up tightly from the short side like a jelly roll, pinching the seam. Tuck the ends under for a neat finish.
- Second rise: Set the shaped loaf in a greased 9x5-inch pan or on a parchment-lined baking sheet for a rustic shape.Cover and let it rise 35–50 minutes, until puffy and just cresting the pan.
- Preheat and finish: Heat the oven to 400°F (200°C). For a glossy crust, whisk the egg with 1 tsp water and brush the top. Sprinkle with Parmesan if using.
- Bake: Bake for 28–35 minutes, until the top is deep golden and the loaf sounds hollow when tapped.Internal temp should read around 200–205°F for a fully baked crumb.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a rack. Cool at least 45 minutes before slicing to avoid a gummy interior.
Why This Recipe Works
This loaf gets its rich flavor from oil-packed sun-dried tomatoes, which bring both moisture and a deep, tangy sweetness. Using some of the tomato-infused oil in the dough layers in more flavor without adding extra ingredients. A mix of bread flour for structure and olive oil for tenderness creates a loaf that’s crisp on the outside and soft inside.
Finally, a slow rise builds complexity and keeps the crumb light, not dense.
Shopping List
- Bread flour – 3 1/2 cups (about 440 g)
- Warm water – 1 1/4 cups (295 ml), around 100–105°F
- Instant or active dry yeast – 2 1/4 tsp (1 packet)
- Granulated sugar or honey – 1 tsp
- Kosher salt – 2 tsp
- Olive oil – 2 tbsp (plus extra for greasing)
- Oil-packed sun-dried tomatoes – 3/4 cup, finely chopped
- Reserved oil from sun-dried tomatoes – 1–2 tbsp
- Garlic – 2 cloves, minced (optional but recommended)
- Dried oregano – 1 tsp
- Fresh basil – small handful, chopped (optional)
- Black pepper – a few grinds
- Egg – 1, for egg wash (optional for shine)
- Parmesan – 2–3 tbsp, finely grated (optional, for topping)
Step-by-Step Instructions
- Bloom the yeast (if using active dry): In a large bowl, combine warm water and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes until foamy. If using instant yeast, skip blooming and add it directly to the flour in the next step, but still warm the water.
- Mix the dry ingredients: In a separate bowl, whisk together bread flour, salt, oregano, and black pepper.This evenly distributes the seasoning so it doesn’t clump in the dough.
- Bring the dough together: Add olive oil (and 1 tbsp of the sun-dried tomato oil) to the yeast mixture. Stir in the dry ingredients until a shaggy dough forms. Add the minced garlic now if using.
- Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.If the dough is very sticky, dust with a little flour. If it feels dry, wet your hands and keep kneading.
- Fold in the tomatoes and herbs: Flatten the dough into a rectangle. Sprinkle over the chopped sun-dried tomatoes and basil.Roll it up and knead gently for 1–2 minutes to distribute without tearing the dough. Avoid overmixing; you want pockets of tomato in every slice.
- First rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover and let it rise in a warm spot for 60–90 minutes, or until doubled.A slow, steady rise builds flavor.
- Shape the loaf: Gently deflate the dough and pat it into a thick rectangle. Roll it up tightly from the short side like a jelly roll, pinching the seam. Tuck the ends under for a neat finish.
- Second rise: Set the shaped loaf in a greased 9×5-inch pan or on a parchment-lined baking sheet for a rustic shape.Cover and let it rise 35–50 minutes, until puffy and just cresting the pan.
- Preheat and finish: Heat the oven to 400°F (200°C). For a glossy crust, whisk the egg with 1 tsp water and brush the top. Sprinkle with Parmesan if using.
- Bake: Bake for 28–35 minutes, until the top is deep golden and the loaf sounds hollow when tapped.Internal temp should read around 200–205°F for a fully baked crumb.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a rack. Cool at least 45 minutes before slicing to avoid a gummy interior.
Keeping It Fresh
Store the cooled loaf at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days. For longer storage, slice and freeze in a zip-top bag; you can toast slices straight from the freezer.
Avoid sealing warm bread in plastic—it traps steam and softens the crust. If the crust loses its crunch, reheat slices in a 350°F oven for 5–7 minutes to revive it.
Health Benefits
- Tomato goodness: Sun-dried tomatoes are rich in lycopene, an antioxidant linked to heart health and skin support.
- Olive oil fats: Using olive oil adds monounsaturated fats, which can support healthy cholesterol levels.
- Homemade control: You manage the sodium, oil, and add-ins—no mystery preservatives. Choose whole ingredients and adjust salt if needed.
- Protein and minerals: Bread flour provides some protein, and tomatoes add small amounts of potassium and iron.
What Not to Do
- Don’t rush the rise: Under-proofed dough bakes up dense and tight.Give it time to double.
- Don’t over-flour: Adding too much flour during kneading makes the loaf dry. Slight tackiness is normal.
- Don’t skip cooling: Cutting hot bread compresses the crumb and makes it gummy.
- Don’t use dry, leathery tomatoes without oil: If your tomatoes aren’t oil-packed, rehydrate them in warm water or olive oil first.
- Don’t bury the salt: Cutting salt drastically will flatten flavor and affect gluten strength. Stick close to the recipe.
Recipe Variations
- Cheesy swirl: Add 1/2 cup shredded mozzarella or provolone during shaping for gooey pockets.
- Whole-wheat upgrade: Swap 1 cup of bread flour for whole-wheat flour.Add 1–2 tsp extra water if the dough feels stiff.
- Olive and tomato: Fold in 1/3 cup chopped Kalamata olives for a briny kick. Reduce added salt slightly.
- Herb-forward: Increase oregano to 2 tsp and add 1 tsp dried thyme or rosemary for a woodsy aroma.
- No-egg crust: Skip the egg wash and brush with olive oil for a softer, vegan-friendly finish.
- Freeform boule: Shape into a round and bake on a preheated stone. Score the top for a rustic look.
FAQ
Can I make this dough in a stand mixer?
Yes.
Use the dough hook on low speed to combine, then medium-low for 5–6 minutes until the dough is smooth and elastic. Add the tomatoes at the end and mix briefly to distribute.
What if I only have all-purpose flour?
You can use all-purpose flour and reduce the water by about 1–2 tablespoons. The loaf will be slightly less chewy but still delicious.
How do I rehydrate dry-packed sun-dried tomatoes?
Soak them in hot water for 15 minutes, drain well, then pat dry.
Toss with a teaspoon of olive oil to prevent them from pulling moisture from the dough.
Can I cold-proof the dough overnight?
Absolutely. After the first knead, place the dough in a lightly oiled bowl, cover, and refrigerate 8–12 hours. Let it come to room temperature, then proceed with shaping and the second rise.
How do I know when it’s fully baked without a thermometer?
The crust should be deep golden, and the loaf should sound hollow when tapped on the bottom.
If in doubt, give it 3–5 more minutes.
Is this bread good for sandwiches?
Yes. It’s sturdy enough for fillings like mozzarella, arugula, and roasted chicken. Slice slightly thicker for hot sandwiches to keep structure.
Can I make it gluten-free?
Use a high-quality 1:1 gluten-free bread flour blend and add 1 tsp xanthan gum if your blend lacks it.
Expect a denser crumb and rely on a loaf pan for support.
What’s the best way to serve it?
Warm slices with olive oil and a pinch of flaky salt are hard to beat. It also pairs well with tomato soup, pasta, and antipasto spreads.
Final Thoughts
This Sun-Dried Tomato Bread Loaf brings bold flavor with simple steps. A handful of pantry staples and a patient rise deliver a crackly crust, tender crumb, and savory bites in every slice.
Make it as written the first time, then play with herbs, cheese, or olives to suit your taste. Warm from the oven, it’s the kind of bread that makes any meal memorable.
