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Sun-Dried Tomato Bread Loaf – Savory, Rustic, and Full of Flavor

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.