Sun-Dried Tomato and Herb Bread
Sun-Dried Tomato and Herb Bread is a flavorful, homemade loaf infused with tangy sun-dried tomatoes, aromatic herbs, and a hint of garlic. With a crisp golden crust and a soft, chewy interior, this bread is perfect for sandwiches, dipping in olive oil, or enjoying alongside soups and salads. It’s an easy-to-make, bakery-quality bread that fills your kitchen with a delightful aroma while baking.
Equipment
- 1 Mixing Bowl (Large)
- 1 measuring cup (for liquids)
- 1 set Measuring spoons
- 1 Whisk or wooden spoon (for mixing)
- 1 Stand mixer with dough hook (optional)
- 1 Baking Sheet or Loaf Pan
- 1 Sharp knife (for chopping tomatoes and herbs)
- 1 Pastry brush (for oil or egg wash, optional)
Ingredients
For the Dough
- 3 cups 360g all-purpose flour (or bread flour)
- 1 packet 2 ¼ tsp active dry yeast (or instant yeast)
- 1 cup 240ml warm water (110°F/43°C)
- 2 tbsp olive oil
- 1 tbsp honey or sugar
- 1 tsp salt
For the Flavor
- ½ cup 70g sun-dried tomatoes (oil-packed or rehydrated dry)
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp fresh oregano chopped (or 1 tsp dried)
- 1 tbsp fresh basil chopped (or 1 tsp dried)
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- ¼ cup 25g Parmesan cheese (optional)
- ½ tsp red pepper flakes optional, for a little heat
Instructions
Step 1: Prepare the Ingredients
- If using dry sun-dried tomatoes, soak them in warm water for 10 minutes, then drain and chop. If using oil-packed tomatoes, drain excess oil and chop finely.
- Chop fresh herbs and mince garlic (if using fresh).
Step 2: Make the Dough
- In a small bowl, mix warm water and honey (or sugar), then add yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt.
- Add the yeast mixture and olive oil to the dry ingredients, stirring until a rough dough forms.
Step 3: Knead the Dough
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 5–7 minutes.
- Gently knead in sun-dried tomatoes, herbs, garlic, and Parmesan cheese (if using).
Step 4: First Rise (Proofing)
- Lightly grease a large bowl with olive oil and place the dough inside, turning to coat.
- Cover with a damp towel and let it rise in a warm place for 1–1.5 hours or until doubled in size.
Step 5: Shape and Second Rise
- Punch down the dough and shape it into a round or place it into a greased loaf pan.
- Cover and let it rise for another 30–45 minutes.
Step 6: Bake the Bread
- Preheat the oven to 375°F (190°C).
- Brush the top with olive oil or an egg wash for a golden crust.
- Bake for 30–35 minutes, or until the bread sounds hollow when tapped on the bottom. Internal temperature should be 190°F (88°C).
Step 7: Cool and Serve
- Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing.
- Enjoy warm or toasted with butter, olive oil, or as a side dish.
Notes
- Flour Alternatives: You can replace 1 cup of all-purpose flour with whole wheat flour for a heartier texture.
- No-Knead Option: Let the dough rest in the refrigerator overnight for slow fermentation, then bake as directed.
- Storage: Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Serving Suggestions: Pairs well with soups, pasta, or as a sandwich base. Toast slices with a drizzle of olive oil and balsamic vinegar for an extra treat.