Dried Tomato Bread Recipe: 5 Secrets for Mediterranean Magic

There's something magical about pulling a golden loaf of Dried Tomato Bread Recipe from your oven. The aroma of sun-kissed tomatoes, fresh herbs, and warm bread fills your kitchen, transforming an ordinary day into a Mediterranean escape. I've been baking this Dried Tomato Bread Recipe for years, and it never fails to impress family and friends.

This homemade savory bread combines chewy sun-dried tomatoes, fragrant herbs, and a perfectly crispy crust with a soft interior. Whether you're enjoying it at breakfast with butter, serving it alongside pasta, using it for sandwiches, or simply dipping slices in olive oil, this Dried Tomato Bread Recipe delivers restaurant-quality results right from your home kitchen.

Rustic homemade dried tomato bread recipe loaf sliced open on a white kitchen counter, showing chunks of sun-dried tomatoes and herbs.

Why This Mediterranean Bread Stands Out

What makes this artisan tomato bread truly special is how the tangy sun-dried tomatoes infuse every bite with bold flavor. Unlike plain white bread, this rustic dried tomato bread brings depth and character to your table. The tomatoes add natural sweetness and a beautiful color that makes each slice visually stunning.

I've tested countless variations over the years, and this sun dried tomato loaf has become my go-to recipe for good reason. The combination of Italian herbs, garlic, and sun-dried tomatoes creates a symphony of Mediterranean flavors. Plus, it pairs beautifully with soups, salads, cheese boards, and Italian dishes. This Dried Tomato Bread Recipe transforms simple ingredients into something extraordinary.

Jump to:

Ingredients
Instructions
Recipe Variations & Substitutions
Equipment Recommendations
Storage & Meal Prep Tips
randma's Secret That Changes Everything
FAQ
Wrapping Up Your Mediterranean Baking Journey
Related
Pairing
Dried Tomato Bread Recipe

Ingredients

For the Bread Dough

All-purpose flour
Active dry yeast
Sugar
Salt
Warm water
Olive oil

For the Flavor Mix

Parmesan cheese (optional)
Oil-packed sun-dried tomatoes, drained and chopped
Garlic, minced
Fresh basil (or dried)
Italian seasoning

Overhead view of ingredients for dried tomato bread: flour, sun-dried tomatoes, basil, garlic, and olive oil on a white kitchen counter.

See recipe card for quantities.

Instructions

Activate the Yeast

Pour warm water into a large mixing bowl
Sprinkle yeast and sugar over the water
Stir gently and let sit for 5 minutes until foamy
If mixture doesn't foam, your yeast may be expired; start fresh

Mix and Knead the Dough

Add flour, salt, and olive oil to the yeast mixture
Stir with a wooden spoon until a shaggy dough forms
Turn dough onto a floured surface and knead for 8 minutes
Dough should be smooth and elastic, not sticky
Add more flour (1 tablespoon at a time) if too sticky

Incorporate the Tomatoes and Herbs

Flatten the dough into a rectangle on your work surface
Spread chopped sun-dried tomatoes, garlic, basil, and Italian seasoning evenly
Sprinkle Parmesan cheese if using
Fold dough over ingredients and knead for 3 minutes to distribute
Shape into a smooth ball and place in an oiled bowl
Cover with a damp towel and let rise in a warm spot for 1 hour until doubled

Shape, Rise, and Bake

Cool on a wire rack for at least 15 minutes before slicing
Punch down the risen dough to release air bubbles
Shape into a round loaf or oval and place on a parchment-lined baking sheet
Cover lightly and let rise for 30 minutes
Preheat oven to 375°F during this second rise
Score the top with a sharp knife in an X pattern
Bake for 30-35 minutes until golden brown and hollow-sounding when tapped

Expert Cooking Tips

Temperature Matters for Yeast Your water temperature is critical for this Dried Tomato Bread Recipe success. Too hot (over 120°F) kills the yeast, while too cold (under 100°F) won't activate it properly. Use a thermometer or test the water on your wrist; it should feel warm but not hot.
Don't Skip the Kneading Kneading develops gluten, which gives bread its structure and chewiness. You'll know you've kneaded enough when the dough springs back when poked. Shortcuts here result in dense, heavy bread.
Drain Tomatoes Thoroughly Excess oil from sun-dried tomatoes can make your dough greasy and prevent proper rising. Pat them dry with paper towels before chopping. Save that flavorful oil for salad dressings.
Create the Perfect Rising Environment If your kitchen is cold, turn your oven to its lowest setting for 1 minute, then turn it off. Place your covered dough inside this warm (not hot) space for ideal rising conditions.
Test for Doneness An instant-read thermometer inserted into the center should read 190°F for fully baked bread. Alternatively, tap the bottom of the loaf; it should sound hollow.
Enhance the Crust Brush the loaf with olive oil before baking for a golden, crispy crust. For extra flavor, mix minced garlic into the oil first.

Recipe Variations & Substitutions

Mediterranean Olive Twist

Add ½ cup chopped Kalamata or green olives along with the sun-dried tomatoes for a more robust Mediterranean profile. The salty, briny flavor complements the tangy tomatoes perfectly.

Cheesy Tomato Explosion

Double the Parmesan and add ½ cup shredded mozzarella for an ultra-cheesy version. This creates pockets of melted cheese throughout the loaf that makes it irresistible.

Whole Grain Health Boost

Replace 1½ cups all-purpose flour with whole wheat flour for added fiber and nutrients. You may need to add 2-3 tablespoons more water as whole wheat absorbs more liquid.

Herb Garden Delight

Fresh herbs make a noticeable difference. Use a combination of fresh basil, oregano, rosemary, and thyme (about ¼ cup total) for an aromatic bread that tastes like summer.

No-Knead Version

For busy bakers: Mix all ingredients in a bowl without kneading, cover, and refrigerate overnight. The next day, bring to room temperature, shape, rise for 1 hour, and bake. The long fermentation develops flavor naturally.

Garlic Parmesan Crust

Before baking, brush the loaf with garlic butter and sprinkle with extra Parmesan. This creates a flavorful, restaurant-style crust.

Spicy Italian Style

Add 1 teaspoon red pepper flakes and ½ teaspoon black pepper to the dough for a bread with a gentle kick that pairs wonderfully with creamy pasta dishes.

Equipment Recommendations

Large mixing bowl ; stainless steel or glass works best for even temperature distribution
Measuring cups and spoons ; accuracy matters in bread baking
Kitchen thermometer ; ensures perfect water temperature for yeast activation
Wooden spoon or sturdy spatula ; for initial mixing before kneading
Baking sheet or loaf pan ; either works for this versatile recipe
Parchment paper ; prevents sticking and makes cleanup easier
Sharp knife or bread lame ; for scoring the top for professional-looking results
Wire cooling rack ; allows air circulation for crispy crust all around
Clean kitchen towel ; covers dough during rising to prevent drying
Stand mixer with dough hook (optional) ; saves arm strength if you bake frequently

Storage & Meal Prep Tips

Room Temperature Storage

Store your cooled bread in a paper bag or bread box at room temperature for up to 3 days. Avoid plastic bags, which trap moisture and make the crust soggy.

Refrigerator Storage

While not ideal for texture, refrigeration extends life to 5-7 days. Wrap tightly in plastic wrap, then foil. Toast slices before serving to restore some crustiness.

Freezing Instructions

This homemade tomato bread freezes beautifully for up to 3 months. Slice the loaf first, then wrap tightly in plastic wrap and place in a freezer bag. This way, you can remove individual slices as needed.

Reheating Methods

For whole loaf: Wrap in foil and warm at 350°F for 10-15 minutes. For slices: Toast in a toaster or under the broiler for 2-3 minutes. For frozen slices: Toast directly from frozen; no thawing needed.

Make-Ahead Dough

Prepare the dough through the first rise, then punch down and refrigerate for up to 24 hours. When ready to bake, bring to room temperature (about 30 minutes), shape, let rise, and bake as directed.

randma's Secret That Changes Everything

Here's what transformed my ordinary bread into this extraordinary sun dried tomato loaf: before adding the tomatoes to your dough, toss them with a tablespoon of flour. This simple step prevents them from sinking to the bottom and ensures even distribution throughout your Dried Tomato Bread Recipe. The flour coating creates tiny pockets around each tomato piece, helping them stay suspended in the dough.

Another game-changing tip I learned from years of baking is to reserve a few tablespoons of the oil from the sun-dried tomatoes and brush it on top of your shaped loaf before the final rise. This creates a glossy, flavorful crust that makes your rustic tomato bread look bakery-professional. The oil also keeps the top from drying out during baking, resulting in a tender, beautiful finish.

FAQ

Can I bake sundried tomatoes?

Yes, you can make your own sun-dried tomatoes at home by baking them. Slice fresh tomatoes, toss with salt, and bake at 200°F for 6-8 hours until dried. However, for this Dried Tomato Bread Recipe, store-bought oil-packed varieties work perfectly and save significant time.

Is dried tomato healthy?

Sun-dried tomatoes are highly nutritious. They contain concentrated amounts of lycopene, vitamins C and K, iron, and antioxidants. Since water is removed, the nutrients become more concentrated. Just watch portions with oil-packed varieties due to higher calories from the oil.

Can I eat sun-dried tomatoes straight from the jar?

Absolutely! Oil-packed sun-dried tomatoes are ready to eat right from the jar. They're perfect for snacking, adding to salads, or incorporating into this Mediterranean bread recipe. Dry-packed versions should be rehydrated first for better texture and flavor.

How long does tomato bread last?

When stored properly at room temperature in a bread box or paper bag, this artisan tomato bread stays fresh for 3 days. Refrigerated, it lasts 5-7 days. Frozen properly, your Dried Tomato Bread Recipe maintains quality for up to 3 months. Always ensure the bread is completely cooled before storing to prevent condensation.

Wrapping Up Your Mediterranean Baking Journey

This Dried Tomato Bread Recipe brings authentic Mediterranean flavor to your table with surprisingly simple techniques. The combination of tangy tomatoes, aromatic herbs, and crusty homemade bread creates something truly special that elevates any meal. Whether you're serving it alongside soup, making gourmet sandwiches, or simply enjoying it with butter, this savory bread delivers every time.

Once you master this Dried Tomato Bread Recipe, you'll find yourself baking it weekly. The process becomes intuitive, and the results are consistently impressive. If you loved this recipe, try our Chocolate Chip Protein Pancakes Recipe for a sweet breakfast treat, or explore our Zucchini Bread Pancakes Recipe for another creative way to enjoy vegetables in baked goods. Happy baking!

Happy Baking!
By Lisa Johnson 💕

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Pairing

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