This rustic sun-dried tomato bread brings the vibrant flavors of the Mediterranean to your kitchen. Studded with sweet, chewy tomatoes and fragrant herbs, this savory loaf makes an excellent accompaniment to soups and salads or simply enjoyed on its own with a drizzle of olive oil.
Prep Time: 20 minutes Rise Time: 2 hours Bake Time: 40 minutes Total Time: 3 hours Serves: 1 large loaf
Ingredients:
- 3½ cups bread flour
- 2¼ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1¼ cups warm water
- 1 cup sun-dried tomatoes, chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
Instructions:
- In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. This ensures your yeast is active and ready to work.
- Add the olive oil to the yeast mixture. In a separate bowl, whisk together the flour, salt, basil, oregano, and garlic powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Fold in the chopped sun-dried tomatoes until evenly distributed.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently poked.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- After the first rise, punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover again and let rise for another hour.
- Preheat your oven to 375°F (190°C). Once the dough has risen again, slash the top with a sharp knife and brush with olive oil.
- Bake for 35-40 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom.
- Remove from the pan immediately and cool on a wire rack for at least 30 minutes before slicing.
Tips for Success:
- Don't skip the double rise - it develops flavor and ensures a proper texture
- If using oil-packed sun-dried tomatoes, drain and pat them dry before adding to the dough
- For an extra Mediterranean touch, try adding ¼ cup of chopped Kalamata olives
- Store in an airtight container for up to 3 days, or freeze for up to 3 months
This bread makes a wonderful base for sandwiches, particularly with fresh mozzarella and basil. It also pairs beautifully with Italian soups like minestrone or ribollita. Toast thick slices and serve with soft cheese and a drizzle of balsamic vinegar for an elevated appetizer.
Would you like any modifications to the recipe or specific tips for working with sun-dried tomatoes?
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