Sun dried tomato and parmesan bread is a savory, aromatic loaf that elevates any meal. The combination of tangy sun dried tomatoes and sharp parmesan creates a flavorful bread perfect for sandwiches, dipping in olive oil, or enjoying on its own. This guide will walk you through the process, whether you’re a beginner or a seasoned baker. Before starting, ensure you have all the necessary ingredients and equipment. You’ll need time for rising, so plan for a few hours from start to finish.
What You’ll Need
- 3 cups (375g) bread flour (plus extra for dusting)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 1/4 tsp (1 standard packet) active dry yeast
- 1 tbsp granulated sugar
- 1 1/2 tsp salt
- 1/4 cup (60ml) olive oil (plus more for greasing and brushing)
- 2/3 cup (about 85g) sun dried tomatoes (not oil-packed), chopped
- 3/4 cup (about 75g) grated parmesan cheese
- 1 tsp dried Italian herbs (optional)
- Large mixing bowl
- Wooden spoon or dough scraper
- Stand mixer with dough hook (optional)
- Clean kitchen towel or plastic wrap
- Loaf pan or baking sheet
- Wire rack for cooling
Step-by-Step
- Prepare the yeast: 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 shows the yeast is active.
- Mix the dough: Add the olive oil, salt, and 2 cups of the flour to the yeast mixture. Stir until combined. Add the remaining flour, sun dried tomatoes, parmesan, and herbs (if using). Mix until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes by hand, or 5–7 minutes in a stand mixer with a dough hook, until the dough is smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
- First rise: Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with a towel or plastic wrap. Let rise in a warm, draft-free place for about 1–1.5 hours, or until doubled in size.
- Shape the loaf: Punch down the dough to release air. Turn it onto a lightly floured surface and shape into a loaf. If using a loaf pan, gently place the dough inside. If baking free-form, shape into a round or oval and place on a parchment-lined baking sheet.
- Second rise: Cover the shaped dough with a towel or plastic wrap. Let rise for another 30–45 minutes, until puffy and nearly doubled.
- Preheat the oven: While the dough rises, preheat your oven to 375°F (190°C).
- Bake: Brush the top of the dough with a little olive oil. Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted into the center should read at least 190°F (88°C).
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing. This helps retain moisture and prevents the bread from becoming gummy.
- Serve and store: Slice and enjoy! Store cooled bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Common Mistakes
- Using cold water for yeast: Water that’s too cold won’t activate the yeast, while water that’s too hot can kill it. Aim for 105–115°F (40–46°C).
- Adding all flour at once: Flour absorbs moisture differently depending on humidity and the brand. Add gradually to avoid a stiff, dry dough.
- Skipping the second rise: The second rise improves texture and flavor. Skipping it can lead to a dense, heavy loaf.
- Not draining sun dried tomatoes: If using oil-packed tomatoes, blot excess oil to avoid greasy bread and uneven texture.
- Undermixing or overkneading: Not kneading enough leaves the bread dense. Overkneading (especially with a mixer) can make it tough.
- Slicing too soon: Cutting hot bread can make it gummy. Let it cool for at least 30 minutes before slicing.
Tips
- Customize your mix-ins: Try adding chopped olives, roasted garlic, or fresh herbs for a twist.
- For a crusty loaf: Place a pan of water on the oven’s bottom rack during baking. The steam helps create a crisp crust.
- Cheese variation: Mix parmesan with other hard cheeses like asiago or pecorino for a different flavor profile.
- Make rolls instead: Divide the dough into small balls and bake as individual rolls, reducing baking time to 18–22 minutes.
- Check for doneness: If unsure, use a thermometer. Bread is done at 190–200°F (88–93°C) internally.
- Freeze for later: Slice the bread before freezing so you can thaw individual pieces as needed.
Troubleshooting
- Bread didn’t rise: Check the yeast’s expiration date. Old or improperly stored yeast often loses potency. Also, ensure your water was not too hot or cold. Next time, let the dough rise in a warmer spot or for a little longer.
- Bread is too dense: This can result from not kneading enough, skipping the second rise, or using too much flour. Next time, knead until the dough is elastic and smooth, and be careful not to add too much flour.
- Loaf is doughy in the center: The bread may not have baked long enough. If the crust is browning too fast, tent with foil and bake longer. Always check internal temperature.
- Sun dried tomatoes or cheese clumped: If mix-ins bunch together, chop them finely and toss in a bit of flour before adding. This helps distribute them evenly.
- Bread is bland: Don’t skimp on salt or cheese, and consider adding more herbs or a pinch of black pepper for extra flavor.
- Crust too hard or thick: Overbaking or baking at too high a temperature causes a tough crust. Follow recommended times and temperatures, and consider brushing the crust with olive oil after baking for softness.
Frequently Asked Questions
- Can I use all-purpose flour instead of bread flour?
- Yes, but bread flour gives a chewier texture. All-purpose flour will work, though the bread may be slightly less airy.
- Can I use fresh sun dried tomatoes packed in oil?
- Yes, but drain and blot off excess oil before chopping and adding, or the dough may become greasy.
- How do I store leftover bread?
- Cool completely, then store in an airtight container at room temperature for 1–2 days, or freeze for longer storage.
- What’s the best way to reheat this bread?
- Wrap in foil and warm in a 325°F (163°C) oven for about 10 minutes, or toast individual slices as desired.
- Can I make the dough ahead of time?
- Yes. After the first rise, cover the shaped dough and refrigerate overnight. Let it come to room temperature and rise again before baking.
- Is this bread suitable for a bread machine?
- Most bread machines can handle this recipe. Add ingredients as recommended by your machine’s manual and use the basic or French bread setting.
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Sun Dried Tomato and Parmesan Bread: Step-by-Step Guide