I just baked a ridiculously light Sundried Tomato Basil Bread that somehow turns plain sandwiches into something dangerously addictive.
And I’m obsessed with this Sundried Tomato Basil Bread. I love the way the tang of sun dried tomatoes fights the mellow of basil, and the loaf tears apart with crumbs that actually taste like something.
I eat it plain, smashed with oil, or stuffed into light sandwiches because it never feels heavy. I’m not sentimental about bread, but this one hits where it counts: flavor, texture, and that olive oil sheen that makes every slice slick and ready.
It’s honest bread. I want to eat the whole loaf and sometimes I do.
No regrets. Crumbs everywhere every single time.
Ingredients
- Basically, gives the loaf structure and a satisfyingly chewy crumb you’ll bite into.
- Plus, tiny yeast warriors that make the dough rise and get light and airy.
- Basically, warm water wakes the yeast and helps everything come together smoothly.
- Plus, sugar or honey feeds the yeast and adds a whisper of sweetness.
- Basically, salt balances flavor and keeps the rise from going wild.
- Plus, olive oil adds richness and keeps the crumb tender; toss tomatoes in it.
- Basically, sun-dried tomatoes give chewy, tangy pops of concentrated tomato goodness.
- Plus, fresh basil brings a bright, herbal lift that smells amazing.
- Basically, Parmesan adds salty, nutty umami that makes slices a little addictive.
- Plus, an egg wash gives a shiny, browned crust that’s pleasing to look at.
- Basically, semolina or flour dusting stops sticking and gives a rustic, slightly crunchy bottom.
Ingredient Quantities
- 3 1/2 cups (420 g) bread flour
- 2 1/4 tsp (1 packet, 7 g) active dry yeast
- 1 1/4 cups (300 ml) warm water (about 105-115°F)
- 1 tbsp (15 g) sugar or honey
- 1 1/2 tsp (8 g) salt
- 2 tbsp olive oil, plus 1-2 tbsp extra for tossing the tomatoes
- 1/2 cup (80-90 g) sun dried tomatoes, oil packed, drained and roughly chopped
- 1/2 cup packed fresh basil leaves, chopped (about 15-20 g)
- 1/3 cup (30 g) grated Parmesan cheese (optional, but I always add it)
- 1 large egg (optional, for egg wash)
- Semolina or extra flour for dusting the loaf pan (about 1-2 tbsp, optional)
How to Make this
1. Pour warm water (105-115°F) into a bowl, stir in sugar or honey and sprinkle the yeast on top; let sit 5 to 10 minutes until foamy. If it doesn’t foam the yeast might be dead, get new yeast.
2. In a large bowl whisk together bread flour and salt. Make a well in the center and add the foamed yeast, 2 tbsp olive oil and mix with a wooden spoon until shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead 8 to 10 minutes by hand, or 5 to 7 minutes in a stand mixer with a dough hook, until smooth and slightly springy. If dough is too sticky add a little flour, too dry add a teaspoon of water at a time.
4. Toss chopped sun dried tomatoes with 1 to 2 tbsp olive oil so they dont suck moisture from the dough and to keep them soft. Roughly chop basil and grate Parmesan if using.
5. Flatten the dough into a rectangle, scatter tomatoes, basil and Parmesan evenly, then fold dough over and knead gently a couple minutes to incorporate the mix-ins without tearing the dough too much. You want them evenly distributed but not pulverized.
6. Lightly oil a clean bowl with olive oil, place dough seam-side up, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
7. Punch dough down, shape into a loaf and place in a 9×5 inch loaf pan dusted with semolina or flour. Cover and let rise again until the loaf puffs to about 1 inch above the rim, roughly 45 to 60 minutes.
8. Preheat oven to 375°F while final rise is finishing. If you want a shiny crust beat the egg and brush lightly over the top just before baking; sprinkle extra Parmesan or basil if you like.
9. Bake 30 to 35 minutes until golden and the internal temperature reads 190 to 200°F or the loaf sounds hollow when tapped. If the top browns too fast tent with foil for the last 10 minutes.
10. Cool the loaf in the pan 10 minutes, then turn out onto a rack and cool at least 1 hour before slicing so the crumb sets. Store wrapped for 2 days at room temp or freeze slices for longer.
Equipment Needed
1. Large mixing bowl
2. Small bowl (for proofing yeast)
3. Measuring cups and spoons
4. Whisk and wooden spoon
5. Stand mixer with dough hook or a clean countertop for hand kneading
6. Bench scraper or spatula
7. 9×5 inch loaf pan (semolina or flour for dusting)
8. Pastry brush (for egg wash)
9. Instant-read thermometer and cooling rack
FAQ
Sundried Tomato Basil Bread Recipe Substitutions and Variations
- 3 1/2 cups bread flour — substitute: 3 1/2 cups all purpose flour plus 2 tbsp vital wheat gluten for better chew; if you dont have gluten, use straight all purpose but dough will be a bit less elastic and loaf may be denser.
- 2 1/4 tsp active dry yeast — substitute: 2 1/4 tsp instant (rapid) yeast, mix right into the flour and skip the proofing step; or use 1 packet (7 g) fresh yeast, crumbled and dissolved in the warm water (about 2x fresh by weight as dry).
- 1/2 cup sun dried tomatoes, oil packed — substitute: 1/2 cup packed roasted red peppers, finely chopped, or 1/3 cup rehydrated dry sun dried tomatoes (soak in hot water 15-20 minutes then drain and chop); if using dry, toss with 1 tbsp oil before adding so they dont steal all the dough moisture.
- 1/3 cup grated Parmesan cheese — substitute: 1/3 cup grated Pecorino Romano for a sharper, saltier hit, or 1/3 cup grated Asiago; for a milder option use 1/3 cup shredded mozzarella but expect less savory punch.
Pro Tips
1. Make sure the yeast is really foamy before you mix it in. If it barely bubbles, toss it and start over, because dead yeast gives you a dense loaf and nobody wants that.
2. When you fold the tomatoes, basil and cheese in, do it gently and only a couple minutes. Over-kneading will mash the bits and you end up with streaks instead of pockets of flavor, so stop as soon as they look evenly spread.
3. Toss the sun dried tomatoes in the oil right before adding them, dont do it hours ahead or they’ll go limp and gummy. The oil keeps them tender and also helps distribute flavor so your bread isnt dry.
4. Let the loaf cool fully before slicing, at least an hour. Cutting too soon will make the crumb gummy and squashed, and the flavors havent had time to settle yet. If the crust browns too fast while baking, tent with foil for the last bit so the inside can finish without burning the top.
Sundried Tomato Basil Bread Recipe
I just baked a ridiculously light Sundried Tomato Basil Bread that somehow turns plain sandwiches into something dangerously addictive.
12
servings
189
kcal
Equipment: 1. Large mixing bowl
2. Small bowl (for proofing yeast)
3. Measuring cups and spoons
4. Whisk and wooden spoon
5. Stand mixer with dough hook or a clean countertop for hand kneading
6. Bench scraper or spatula
7. 9×5 inch loaf pan (semolina or flour for dusting)
8. Pastry brush (for egg wash)
9. Instant-read thermometer and cooling rack
Ingredients
-
3 1/2 cups (420 g) bread flour
-
2 1/4 tsp (1 packet, 7 g) active dry yeast
-
1 1/4 cups (300 ml) warm water (about 105-115°F)
-
1 tbsp (15 g) sugar or honey
-
1 1/2 tsp (8 g) salt
-
2 tbsp olive oil, plus 1-2 tbsp extra for tossing the tomatoes
-
1/2 cup (80-90 g) sun dried tomatoes, oil packed, drained and roughly chopped
-
1/2 cup packed fresh basil leaves, chopped (about 15-20 g)
-
1/3 cup (30 g) grated Parmesan cheese (optional, but I always add it)
-
1 large egg (optional, for egg wash)
-
Semolina or extra flour for dusting the loaf pan (about 1-2 tbsp, optional)
Directions
- Pour warm water (105-115°F) into a bowl, stir in sugar or honey and sprinkle the yeast on top; let sit 5 to 10 minutes until foamy. If it doesn't foam the yeast might be dead, get new yeast.
- In a large bowl whisk together bread flour and salt. Make a well in the center and add the foamed yeast, 2 tbsp olive oil and mix with a wooden spoon until shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 8 to 10 minutes by hand, or 5 to 7 minutes in a stand mixer with a dough hook, until smooth and slightly springy. If dough is too sticky add a little flour, too dry add a teaspoon of water at a time.
- Toss chopped sun dried tomatoes with 1 to 2 tbsp olive oil so they dont suck moisture from the dough and to keep them soft. Roughly chop basil and grate Parmesan if using.
- Flatten the dough into a rectangle, scatter tomatoes, basil and Parmesan evenly, then fold dough over and knead gently a couple minutes to incorporate the mix-ins without tearing the dough too much. You want them evenly distributed but not pulverized.
- Lightly oil a clean bowl with olive oil, place dough seam-side up, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
- Punch dough down, shape into a loaf and place in a 9×5 inch loaf pan dusted with semolina or flour. Cover and let rise again until the loaf puffs to about 1 inch above the rim, roughly 45 to 60 minutes.
- Preheat oven to 375°F while final rise is finishing. If you want a shiny crust beat the egg and brush lightly over the top just before baking; sprinkle extra Parmesan or basil if you like.
- Bake 30 to 35 minutes until golden and the internal temperature reads 190 to 200°F or the loaf sounds hollow when tapped. If the top browns too fast tent with foil for the last 10 minutes.
- Cool the loaf in the pan 10 minutes, then turn out onto a rack and cool at least 1 hour before slicing so the crumb sets. Store wrapped for 2 days at room temp or freeze slices for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 81g
- Total number of serves: 12
- Calories: 189kcal
- Fat: 4.6g
- Saturated Fat: 1.11g
- Trans Fat: 0.02g
- Polyunsaturated: 0.42g
- Monounsaturated: 1.75g
- Cholesterol: 16mg
- Sodium: 763mg
- Potassium: 231mg
- Carbohydrates: 29.4g
- Fiber: 1.93g
- Sugar: 2.1g
- Protein: 5.36g
- Vitamin A: 167IU
- Vitamin C: 2.5mg
- Calcium: 38mg
- Iron: 1.45mg
