Sun dried tomato sourdough is a rustic artisan loaf bursting with umami flavor and a chewy, open crumb. The tang of sourdough pairs perfectly with the concentrated sweetness of sun dried tomatoes, making this bread a standout for sandwiches, toasts, or simply enjoying with a swipe of good olive oil. This recipe walks you through every step to achieve bakery-quality results at home, even if you’re new to sourdough baking.
Ingredients
- 500g (about 4 cups) bread flour
- 350g (about 1 1/2 cups) water, room temperature
- 100g (about 1/2 cup) active sourdough starter (100% hydration)
- 10g (about 1 3/4 tsp) fine sea salt
- 80g (about 1/2 cup, packed) sun dried tomatoes (oil-packed or dry), chopped
- 1 tbsp olive oil (if using dry-packed tomatoes)
- 1 tsp dried oregano or Italian seasoning (optional)
- Cornmeal or rice flour, for dusting
Instructions
- Prepare the sun dried tomatoes. If using dry-packed tomatoes, soak them in warm water for 10 minutes to soften. Drain well and pat dry. If using oil-packed, drain excess oil and chop into small pieces. Set aside. If desired, toss with 1 tbsp olive oil and the dried herbs for extra flavor.
- Mix the dough (morning or evening, depending on your schedule). In a large mixing bowl, combine bread flour and water. Mix until there are no dry spots—don’t worry about kneading yet. Cover and let rest (autolyse) for 45 minutes. This rest allows the flour to hydrate and gluten to start forming naturally.
- Add starter and salt. After the autolyse, add the active sourdough starter and salt to the dough. Mix thoroughly by hand, pinching and folding until fully combined. The dough will be sticky but should hold together.
- Bulk fermentation (3.5 to 5 hours). Cover the bowl with a damp towel or plastic wrap. Let the dough ferment at room temperature (21–24°C/70–75°F) for 3.5 to 5 hours. During this time, perform 3–4 sets of stretch and folds every 30–45 minutes: wet your hand, lift one side of the dough, stretch it up, and fold it over. Turn the bowl and repeat until all sides are done. After the second set, gently fold in the chopped sun dried tomatoes, distributing them evenly but not overworking the dough.
- Shape the dough. After bulk fermentation, the dough should be puffy and have increased in volume by about 50%. Lightly flour your work surface. Turn out the dough and gently shape it into a round or oval loaf, being careful not to deflate it too much. If the dough is sticky, use a bench scraper to help handle it.
- Final proof (1.5 to 2.5 hours at room temp or overnight in fridge). Transfer the shaped dough into a floured banneton (proofing basket) or a bowl lined with a floured kitchen towel. Cover and let rise at room temperature for 1.5–2.5 hours, or refrigerate overnight for 8–12 hours for a more complex flavor and easier scoring.
- Preheat the oven and score. Place a Dutch oven (or baking stone and tray for steam) in your oven and preheat to 500°F (260°C) for at least 30 minutes before baking. When ready, turn the dough out onto a sheet of parchment or a floured peel. Score the top with a sharp blade or lame to help it expand in the oven.
- Bake. Carefully transfer the dough (on parchment, if using) into the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid, lower the temperature to 450°F (230°C), and bake another 20–25 minutes until deep golden brown and crusty. The loaf should sound hollow when tapped and register at least 208°F (98°C) inside.
- Cool completely. Let the bread cool on a wire rack for at least 1 hour before slicing. This ensures the crumb sets and the flavors develop fully.
Tips
- Substitutions: If you don’t have bread flour, you can use all-purpose flour, but the loaf may be slightly less chewy. You can also swap sun dried tomatoes for roasted red peppers or olives for a different flavor profile.
- Sun dried tomato type: Oil-packed tomatoes add more richness and are easier to incorporate, but be sure to drain excess oil. Dry-packed tomatoes must be rehydrated to avoid tough bits in the loaf.
- Don’t over-handle the dough: Over-mixing after adding the tomatoes can tear the gluten and result in dense bread. Gently fold the inclusions just until distributed.
- Proofing: If the dough over-proofs (rises too much), it may collapse or bake up flat. If under-proofed, the loaf will be dense. Check by gently pressing a floured finger into the dough; if it springs back slowly, it’s ready to bake.
Serving Suggestions
- Slice and toast, then top with whipped ricotta, a drizzle of olive oil, and cracked pepper for a savory breakfast.
- Use for grilled cheese or panini with mozzarella, basil, and prosciutto.
- Serve alongside a bowl of tomato soup, minestrone, or a fresh salad for a simple meal.
- Cube and bake into croutons for Caesar or panzanella salads.
- Pair with antipasto platters, cheeses, or charcuterie for appetizers.
Variations
- Herb Sourdough: Add 2 teaspoons chopped fresh rosemary, thyme, or basil with the tomatoes for an herbal note.
- Cheesy Sun Dried Tomato Sourdough: Fold in 1/2 cup (about 50g) shredded Parmesan, Asiago, or sharp cheddar along with the tomatoes for a savory, melty crumb.
- Olive & Tomato Sourdough: Add 1/3 cup chopped kalamata or green olives for a Mediterranean twist.
- Whole Wheat Variation: Substitute up to 100g of the bread flour with whole wheat flour for extra fiber and a nuttier flavor. Increase water by 10–15g if dough feels stiff.
Storage and Reheating
Let the loaf cool completely before storing. Wrap in a clean kitchen towel or place in a paper bag for up to 2 days at room temperature. For longer storage, place in a plastic bag or airtight container and refrigerate for up to 5 days. To freeze, slice the bread and wrap tightly in plastic wrap or foil, then place in a freezer bag for up to 2 months. Thaw at room temperature or toast directly from frozen.
To revive the crust, preheat your oven to 350°F (175°C), mist the loaf lightly with water, and bake for 8–10 minutes. Slices can be toasted in a toaster or skillet for a crisp edge and warm crumb.
Frequently Asked Questions
- Can I use discard sourdough starter instead of active starter?
For best results and a good rise, use an active, bubbly starter that’s been fed within 4–6 hours. Discard starter will not provide enough leavening, but you can add a pinch of commercial yeast if you want to experiment. The flavor will be less tangy and the crumb may be denser. - Can I make this bread without a Dutch oven?
Yes! Use a baking stone or steel, and add a tray of boiling water to the bottom of the oven to create steam during the first 20 minutes. This helps the crust expand and stay crisp. The result may be slightly different, but still delicious. - How do I know when my dough is ready for baking?
The dough should look puffy, with visible bubbles on the surface, and feel slightly jiggly when you shake the proofing basket. The finger poke test is helpful: gently press a floured finger into the dough. If it springs back slowly, it’s ready. If it springs back quickly, proof a bit longer. If it doesn’t spring back at all, it may be over-proofed. - Why is my bread dense or gummy?
This can be caused by under-proofing (the dough didn’t rise enough), using a weak starter, or slicing before the bread is completely cool. Make sure your starter is active, allow enough fermentation time, and always let the loaf cool for at least 1 hour before cutting. - Can I add other mix-ins besides sun dried tomatoes?
Absolutely! This dough is flexible—try roasted garlic, caramelized onions, seeds, or nuts. Limit mix-ins to about 20% of the flour weight (100g for this recipe) to avoid compromising the dough structure. - Is this recipe suitable for beginners?
Yes, though sourdough takes some practice and patience. The stretch and fold method is forgiving, and the inclusion of sun dried tomatoes makes the process more fun and flavorful. Take your time, don’t rush the fermentation, and you’ll be rewarded with a beautiful loaf.
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Sun Dried Tomato Sourdough Recipe: Tangy, Chewy Artisan Bread