This sundried tomato bread recipe is made with chopped sundried tomatoes and herbs is bursting with sunny flavours. It is easy to make, doesn't require kneading and made with minimal ingredients.
Perfect with this Bread Dipping Oil.
I distinctly remember the first time I tried a sundried tomato bread sandwich. It was at a stall at the Louvre museum in Paris. The bread was filled with simple mozzarella cheese and extra sun dried tomatoes - double yum!
I loved it so much that my Mum would make sun dried tomato bread in the bread maker overnight (the original recipe of this post in 2010). The smell in the kitchen in the morning was HEAVENLY!
I recently made this Instant Pot Bread with olive oil and rosemary and thought I'd follow the same method but using sun dried tomatoes.
You can absolutely follow the instant pot method, or the traditional method also provided.
It is a no knead bread that is packed with sunny savoury flavour. It is perfect for sandwiches that have a bomb of sundried tomato flavour or simply enjoyed with salted butter.
Other sundried tomato recipes we love are sundried tomato, olive and rosemary focaccia, sundried tomato chickpea cakes and pasta sauce with sundried tomatoes and kalamata olives.
Sun dried Tomato Bread Ingredients
Strong bread flour - both bread flour and strong bread flour works. Bread flour contains more protein which leads to a better rise.
Sun-dried tomatoes - I have used homemade sundried tomatoes but you can also use jarred or fresh.
Dried mixed herbs - I have used mixed herbs, you can use italian seasoning or which ever dried herbs you like
Extra virgin olive oil - use good olive oil for the best fruity flavour
Yeast - fast action yeast aka rapid action or active dried yeast
Sugar - granulated white sugar
Salt - plus sea salt for topping the bread. A teaspoon salt is plenty as too much can kill yeast
Water - lukewarm not boiling,
Optional:
Add cheese to the dough such as grated cheddar or freshly grated parmesan cheese (vegetarian and vegan options are available)
Add in minced garlic - add in about a tablespoon to the below recipe.
Equipment
Dutch oven - to make a loaf, you could also use a cast iron loaf pan that has a lid.
Parchment paper
Optional:
Instant Pot or Electric Pressure Cooker to proof dough.
Method
In a bowl, mix lukewarm water, yeast and sugar. Set aside for 10 minutes to allow the yeast to go frothy.
In a large mixing bowl, add bread flour, sun dried tomatoes, salt, dried herbs and olive oil. Give a good stir.
Once the yeast is frothy, pour into the flour mixture little by little until you get a shaggy dough. Add more warm water if required.
On a floured surface or parchment, shape the dough roughly into a round.
Place in a greased bowl and place in a warm area to prove until double in size.
See paragraph below for more ways to proof your dough.
Once proved, place the dough on a fresh sheet of floured parchment.
Without punching out too many of the air bubbles, shape the dough into a round.
Cover the dough once more with a clean kitchen towel and allow to prove a second time for 30 minutes.
Meanwhile, preheat the oven to Gas Mark 7 or 220C or 430 F and place a dutch oven in the oven to heat.
Once risen, you can optionally sprinkle over more dried herbs and sea salt. Score the bread if you wish with a sharp knife or bread lame.
Gently place the parchment and dough into the hot dutch oven and bake for 30 minutes with the lid on.
After 30 minutes, remove the lid and bake for a further 15-20 minutes or until the crust is golden brown.
Remove from the oven and allow to cool on a wire rack before slicing.
Slice the sundried tomato bread using a serrated bread knife.
Different ways to prove dough
Proofing is a technique that activates the yeast in the dough.
I am based in the UK so do not get warm weather. I used my Instant Pot to prove the dough. Use the yogurt, sous vide, or proofing function and set to 1 hour.
If you are not using an Instant Pot, you can leave the dough to ferment overnight for 12 hours.
You could probably get away with the quicker 2-3 hours if it is a warm sunny day.
Tips
Make sure the vessel you use to proof the dough is large enough to contain the dough as it expands. It should be at least 2-3 times the size of the dough
Over proofing can lead to the bread collapsing.
Cover with a towel to prevent the top of the dough drying out and a skin forming.
The ideal proofing temperature is 115F
Be gentle after proofing to prevent any gas bubbles from collapsing.
Serving Suggestion
I love basic salad sandwiches with this sundried tomato bread. My favourite is lettuce (ice gem, sweet gem or iceberg) with a slice of cheese, sliced tomatoes and cucumber.
Use the bread to make this Yogurt Summer Sandwich with fresh herb and chopped veggies.
Slather it in butter alongside a green leaf salad.
It is so good with soup like this African Peanut Soup or Butternut Cannellini Soup.
Toast leftovers with a garlic butter mixture to make a delicious take on garlic bread!
Storage
Allow the sundried tomato bread to reach room temperature before storing away.
Keep covered in an airtight container and consume by the next day.
Other Bread Recipes
Red Grape, Rosemary Goat's Cheese Focaccia
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Sundried Tomato Bread
Equipment
- 1 Dutch oven to make a loaf, you could also use a cast iron loaf pan that has a lid.
- 1 Parchment paper
- 1 Instant Pot or Electric Pressure Cooker to proof dough - optional
Ingredients
- 3 cup strong white bread flour
- 1.5 teaspoon yeast
- ¼ cup extra virgin olive oil
- 1.5 cup warm water plus extra as required
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ cup sundried tomatoes chopped into smaller pieces
- 1 teaspoon dried mixed herbs
Instructions
- In a bowl, mix lukewarm water, yeast and sugar. Set aside for 10 minutes to allow the yeast to go frothy.
- In a large mixing bowl, add bread flour, sun dried tomatoes, salt, dried herbs and olive oil. Give a good stir.
- Once the yeast is frothy, pour into the flour mixture little by little until you get a shaggy dough. Add more warm water if required.
- On a floured surface or parchment, shape the dough roughly into a round.
- Place in a greased bowl and place in a warm area to prove until double in size.
- Once proved, place the dough on a fresh sheet of floured parchment.
- Without punching out too many of the air bubbles, shape the dough into a round.
- Cover the dough once more with a clean kitchen towel and allow to prove a second time for 30 minutes.
- Meanwhile, preheat the oven to Gas Mark 7 or 220C or 430 F and place a dutch oven in the oven to heat.
- Once risen, you can optionally sprinkle over more dried herbs and sea salt. Score the bread if you wish with a sharp knife or bread lame.
- Gently place the parchment and dough into the hot dutch oven and bake for 30 minutes with the lid on.
- After 30 minutes, remove the lid and bake for a further 15-20 minutes or until the crust is golden brown.
- Remove from the oven and allow to cool on a wire rack before slicing.
- Slice the sundried tomato bread using a serrated bread knife.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by Text
Siddhi Shirsat says
wow jagruti nice flavourful bread...