Dried Tomato Bread Recipe

A rustic Mediterranean-style bread made with sun-dried tomatoes, garlic, herbs, and Parmesan cheese. Fluffy inside with a golden, crispy crust — perfect for pasta nights, sandwiches, or dipping in olive oil.

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Course: Bread, Side Dish

Cuisine: Italian, Mediterranean

Prep Time: 20

Cook Time: 35

Rising Time: 1 30

Total Time: 2 25

Servings: slices (1 loaf)

Calories: 190kcal

Cost: $6

Equipment

1 Large mixing bowl Stainless steel or glass preferred
1 Measuring cups & spoons For accuracy
1 Kitchen thermometer To check yeast water temperature
1 Wooden spoon or spatula For initial mixing
1 Baking sheet or loaf pan Either works
1 Parchment paper Prevents sticking
1 Sharp knife or bread lame For scoring
1 Wire cooling rack To cool bread evenly
1 Clean kitchen towel To cover dough during rising
1 (optional) Stand mixer with dough hook Optional, saves kneading effort

Ingredients

3 cups all-purpose flour Provides structure
2 ¼ teaspoon active dry yeast 1 packet
1 tablespoon sugar Feeds yeast
1 teaspoon salt Balances flavor
1 cup warm water About 110°F
2 tablespoon olive oil Keeps bread moist
¾ cup sun-dried tomatoes Oil-packed, drained, chopped
3 cloves garlic Minced
2 tablespoon fresh basil Or 1 tablespoon dried
1 tablespoon Italian seasoning For flavor
¼ cup Parmesan cheese Optional, grated

Instructions

Mix warm water, yeast, and sugar. Let foam 5 minutes.
Add flour, salt, oil; mix and knead for 8 minutes.
Add tomatoes, garlic, herbs, Parmesan. Knead for 3 more minutes.
Place in oiled bowl, cover with towel, let rise 1 hour.
Punch down dough, shape loaf, let rise another 30 minutes.
Preheat oven to 375°F (190°C). Score loaf. Bake 30–35 minutes.
Cool on wire rack 15 minutes before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition