Sun dried tomato bread is a delicious artisan-style loaf that combines the tangy, savory flavor of sun dried tomatoes with the aroma and texture of freshly baked bread. Perfect for sandwiches, side dishes, or simply enjoying with olive oil, this bread elevates any meal. Making it at home lets you control the ingredients and add your own twists. Before you begin, make sure you have some basic bread-baking equipment and a little patience for rising times. This guide will walk you through a reliable method, highlight common pitfalls, and help you troubleshoot any issues along the way.
What You’ll Need
- 3 cups (375g) bread flour (or all-purpose flour)
- 1 cup warm water (about 110°F/43°C)
- 2 teaspoons instant yeast (or active dry yeast)
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/4 cup olive oil (plus extra for brushing)
- 1/2 to 3/4 cup sun dried tomatoes (packed in oil or dry, see tips)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 tablespoon chopped fresh herbs (basil, oregano, or thyme; optional)
- Mixing bowl
- Wooden spoon or dough hook and stand mixer
- Bench scraper or knife
- Baking sheet or loaf pan
- Parchment paper (optional)
- Clean kitchen towel or plastic wrap
Step-by-Step
- Prepare the Sun Dried Tomatoes: If using dry-packed tomatoes, soak them in warm water for 10-15 minutes to soften. Drain and pat dry. If using oil-packed tomatoes, drain excess oil and chop into small pieces. Set aside.
- Activate the Yeast (for active dry yeast only): In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy. If using instant yeast, skip to the next step.
- Mix the Dough: In a large bowl or stand mixer, combine the flour, salt, and (if using) Parmesan and herbs. Add the yeast mixture (or water, sugar, and instant yeast), and olive oil. Mix until a shaggy dough forms.
- Knead the Dough: Knead by hand for 8-10 minutes on a lightly floured surface, or with a dough hook for 5-7 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. Add a tablespoon of flour at a time if too wet, or a bit of water if too dry.
- Add Sun Dried Tomatoes: Gently knead in the chopped sun dried tomatoes (and any extra herbs) until evenly distributed. Avoid overmixing, as the tomatoes can break up and stain the dough.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm, draft-free place until doubled in size, about 1-2 hours.
- Shape the Loaf: Punch down the dough to release air. Shape into a round boule, oval, or place in a greased loaf pan. For a rustic look, shape by hand and place on a parchment-lined baking sheet.
- Second Rise: Cover and let rise again until puffy, about 30-45 minutes. Preheat your oven to 400°F (200°C) during this time.
- Optional Toppings: Brush the loaf with olive oil and sprinkle with extra herbs or Parmesan if desired.
- Bake: Bake for 25-35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted in the center should read at least 190°F (88°C).
- Cool: Remove from oven and cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and prevents gumminess.
- Enjoy: Serve plain, toasted, or with your favorite spreads and toppings. Sun dried tomato bread pairs beautifully with cheese, cured meats, or olive tapenade.
Common Mistakes
- Adding tomatoes too early: Mixing in sun dried tomatoes at the start can make the dough too wet and stain it red. Always knead them in after the dough forms.
- Using too much oil from tomatoes: Excess oil can make the dough greasy and heavy. Drain well before adding.
- Under- or over-kneading: Under-kneading results in dense bread; over-kneading can break up the tomatoes and make the dough tough.
- Not allowing enough rising time: Rushing the rise leads to dense, flat loaves. Always let the dough double in size for the first rise.
- Baking at the wrong temperature: Too low and the bread will be pale and gummy; too high and the crust may burn before the inside is cooked.
- Slicing too soon: Cutting hot bread releases steam, making the crumb gummy. Let it cool at least 30 minutes.
Tips
- Choose your tomatoes: Oil-packed sun dried tomatoes add extra flavor and moisture, but dry-packed work well if rehydrated. Always chop into small pieces for even distribution.
- Boost flavor: Add fresh or dried herbs, roasted garlic, or a handful of olives for a Mediterranean twist.
- Cheese options: Parmesan, Asiago, or feta can be mixed into the dough or sprinkled on top for extra richness.
- Make it vegan: Omit the cheese or use a plant-based alternative.
- Shape creatively: Try braiding for a festive loaf, or make rolls instead of a single loaf for individual servings.
- Freezing: Sun dried tomato bread freezes well. Slice before freezing for easy toast or sandwiches later.
- Test for doneness: If unsure, use a thermometer. Bread is done at 190–200°F (88–93°C) inside.
Troubleshooting
- Dense or heavy bread: This usually means the dough didn’t rise enough. Make sure your yeast is fresh, water isn’t too hot or cold, and allow enough time for both rises. If your kitchen is cold, try placing the dough in a slightly warm (but off) oven with the light on.
- Bread didn’t rise at all: Old or expired yeast, water that’s too hot (which kills yeast), or too much salt can all prevent rising. Test yeast in warm water with a pinch of sugar before starting if in doubt.
- Wet or gummy crumb: This can happen if the bread is underbaked or sliced before cooling. Always bake until golden and let cool fully before cutting.
- Crust too hard: If the crust is too thick or tough, try baking at a slightly lower temperature or tenting the loaf with foil for the last 10 minutes of baking.
- Tomatoes clumping in one spot: Chop tomatoes finely and mix gently but thoroughly into the dough. Patting them dry before mixing helps prevent clumps.
- Bread sticks to the pan: Use parchment paper or grease the pan well. Let the loaf cool for 10 minutes before turning out.
Frequently Asked Questions
- Can I use whole wheat flour instead of white bread flour?
- Yes, but the loaf will be denser and may need extra water. For best texture, use half whole wheat and half bread flour.
- Do I have to use cheese in the bread?
- No, cheese is optional. The bread is flavorful with just sun dried tomatoes and herbs. Omit cheese for a dairy-free or vegan version.
- How should I store sun dried tomato bread?
- Keep in a sealed bag or container at room temperature for 2-3 days. For longer storage, freeze slices and toast as needed.
- Can I use fresh tomatoes instead of sun dried?
- Fresh tomatoes have too much moisture and can make the bread soggy. Sun dried tomatoes are best for concentrated flavor and texture.
- What can I serve with this bread?
- It’s great with soups, salads, cheese platters, or as a base for bruschetta. Also delicious toasted with olive oil or pesto.
- Can I make this bread in a bread machine?
- Yes. Add ingredients in the order recommended by your machine, adding tomatoes and cheese after the first knead to avoid overmixing.
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Sun Dried Tomato Bread: Step-by-Step Recipe & Troubleshooting