Artisan Sun-Dried Tomato Bread

Artisan Sun-Dried Tomato Bread is a flavorful, rustic loaf infused with the rich taste of sun-dried tomatoes, aromatic herbs, and a crisp, golden crust. This homemade bread is perfect for dipping in olive oil, making sandwiches, or serving alongside soups and salads. With a chewy texture and a savory depth of flavor, this bread is a must-try for any bread lover.

Why You’ll Love This Recipe

• Rustic artisan-style bread with a chewy interior and crispy crust
• Bursting with sun-dried tomato flavor and Mediterranean herbs
• Easy to make with minimal hands-on time
• No kneading required—perfect for beginners
• Versatile and pairs well with many dishes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bread flour (or all-purpose flour)
• Active dry yeast
• Warm water
• Salt
• Sugar
• Olive oil
• Sun-dried tomatoes, chopped
• Garlic, minced
• Dried oregano
• Dried basil
• Red pepper flakes (optional, for heat)

Directions

1. Prepare the Dough: In a large mixing bowl, dissolve yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
2. Mix Ingredients: Add flour, salt, olive oil, chopped sun-dried tomatoes, minced garlic, oregano, basil, and red pepper flakes. Stir until a shaggy dough forms.
3. First Rise: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 8-12 hours (overnight) until doubled in size.
4. Shape the Dough: Lightly flour a surface and shape the dough into a round or oval loaf. Let it rest for another 30 minutes.
5. Preheat the Oven: Place a Dutch oven (or baking stone) in the oven and preheat to 450°F (230°C).
6. Bake the Bread: Carefully place the dough in the hot Dutch oven, cover with a lid, and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until golden brown.
7. Cool and Serve: Let the bread cool on a wire rack before slicing. Serve with olive oil or butter.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Resting Time: 8-12 hours
• Bake Time: 40-45 minutes
• Total Time: About 9-13 hours (including resting time)

Variations

• Cheesy Twist: Add shredded Parmesan or feta to the dough for extra richness.
• Olive & Tomato Bread: Mix in chopped Kalamata olives for a Mediterranean twist.
• Gluten-Free Version: Use a gluten-free bread flour blend.
• Herb-Infused: Add fresh rosemary or thyme for additional aroma.
• Whole Wheat Option: Substitute half of the bread flour with whole wheat flour for a heartier texture.

Storage/Reheating

• Refrigeration: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze whole or sliced for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm in the oven at 350°F (175°C) for 5-10 minutes for a fresh-out-of-the-oven taste.

FAQs

Can I make this bread without a Dutch oven?

Yes, bake on a baking stone or sheet with a tray of water in the oven for steam.

How do I get a crispier crust?

Use steam in the oven by placing a tray of hot water on the bottom rack while baking.

Can I use oil-packed sun-dried tomatoes?

Yes, but drain them well and pat them dry before chopping.

What’s the best flour to use?

Bread flour gives the best texture, but all-purpose flour works as well.

Can I speed up the rising process?

Let the dough rise in a warm spot, but for the best flavor, overnight fermentation is recommended.

What can I serve with this bread?

It pairs well with olive oil and balsamic vinegar, soups, pasta dishes, or cheese platters.

Can I add fresh tomatoes instead of sun-dried?

No, fresh tomatoes contain too much moisture and may affect the texture.

How do I prevent my bread from being too dense?

Use the correct yeast amount and allow enough rising time for a light, airy texture.

Can I make this bread in a bread machine?

Yes, use the dough setting for mixing and rising, then bake in the oven for the best crust.

Why did my bread turn out too dry?

Too much flour or baking too long can dry out the bread—measure ingredients carefully.

Conclusion

Artisan Sun-Dried Tomato Bread is a rustic, flavorful loaf that’s easy to make and packed with Mediterranean flavors. Whether you serve it with soups, dips, or simply enjoy it warm with olive oil, this homemade bread is a delightful addition to any meal. Try it today and elevate your baking game with this delicious and aromatic bread!

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• Author: Mariem
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 12 hrs 45 mins
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: European

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Description

This Artisan Bread is packed with sun-dried tomatoes, olives, and herbs for a flavorful, crusty loaf perfect for any meal.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups flour
• 1 tsp salt
• 1 tsp yeast
• 1 1/2 cups warm water
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olives, sliced

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Instructions

• In a large bowl, mix flour, salt, yeast, and warm water. Stir until combined.
• Add sun-dried tomatoes and olives, folding them into the dough.
• Cover and let rise at room temperature for 12 hours or overnight.
• Preheat the oven to 450°F (230°C).
• Shape the dough into a round loaf and place it on a lined baking sheet.
• Bake for 30 minutes until golden brown.
• Let cool before slicing.

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Notes

• Letting the dough rise overnight improves flavor and texture.
• Store in an airtight container to keep it fresh.