Side Dishes
This sun-dried tomato bread recipe transforms ordinary loaves into a savory masterpiece with every pull from the oven. The rich, umami-packed tomatoes infuse the dough with deep Mediterranean flavors while creating striking swirls that make this bread as beautiful as it is delicious.
I developed this recipe after years of experimenting with herb-infused breads, and the secret lies in proper dough hydration and even distribution of the sun-dried tomato paste.
The dough begins with a simple combination of flour, yeast, olive oil, and water—classic bread ingredients elevated by the concentrated tomato flavor. Kneading thoroughly ensures a smooth texture, while proofing at the right temperature allows the yeast to activate fully before shaping.
The sun-dried tomatoes are folded in during the final knead, creating those signature marbled swirls that burst with flavor when sliced.
Baking produces a crust that's perfectly crisp while maintaining a tender, airy crumb inside—just like artisanal bakery bread but made in your own kitchen. The tomatoes caramelize slightly during baking, intensifying their natural sweetness and creating pockets of concentrated flavor in every bite.
This bread pairs beautifully with soups, salads, or even as a side to grilled meats.
For extra depth, consider adding minced garlic or fresh rosemary to the dough before proofing. Cheese lovers can fold in shredded mozzarella or parmesan during the final knead for a savory twist.
The possibilities are endless, but the foundation remains the same: a foolproof method for creating restaurant-quality sun-dried tomato bread at home.
Ingredients for sun dried tomato bread
Classic Mediterranean flavors meet artisanal baking in this sun-dried tomato bread with herby crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Bread flour preferred for better texture |
| Active Dry Yeast 🍞 | 0.03 oz | One standard packet (2.25 tsp) |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Granulated Sugar 🍚 | 1 tbsp | Feeds the yeast for activation |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 2 tsp | Fine grain preferred for even distribution |
| Sun-Dried Tomato Paste 🍅 | ½ cup | High-quality, oil-packed preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Cornmeal 🌽 | ¼ cup | For dusting baking surface |
| Coarse Sea Salt 🧂 | 1 tbsp | For final crust sprinkle |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Enhances tomato flavor complexity |
| Sesame Seeds 🌻 | 1 tbsp | Optional for decorative finish |
The sun-dried tomato paste is the flavor anchor here, so opt for oil-packed varieties from specialty stores like Whole Foods or Trader Joe's—they have more concentrated flavor than water-packed options. For the flour, King Arthur bread flour creates a slightly chewier crumb, but all-purpose works fine if that's what you have. The rosemary should be fresh and fragrant—look for plump stems with vibrant green needles at your local market. Pre-minced garlic from jars lacks the freshness needed here; peel and mince your own for optimal flavor. The olive oil should be extra-virgin with noticeable peppery notes—California brands like Corto or Lucini excel in this application.
No sun-dried tomato paste? High-quality tomato paste with an extra tablespoon of tomato paste concentrate works in a pinch, though the flavor will be less concentrated. Substituting dried herbs for fresh rosemary requires half the amount—but the aroma won't be as vibrant. For a garlic-free version, increase the rosemary to 0.375 cup to compensate. The sesame seeds are purely decorative; poppy seeds or sesame oil brushed on top provide similar visual appeal. When measuring flour, spoon it into the cup and level off—don't scoop directly from the bag to avoid packing.
This dough keeps beautifully in the refrigerator for up to 3 days wrapped tightly in plastic. For longer storage, freeze the shaped loaf before baking—thaw at room temperature before proofing. The baked loaf maintains peak freshness for 5 days at room temperature wrapped in a clean kitchen towel. For reheating, wrap slices in foil and warm in a 350°F oven for 5 minutes to restore crispness. The herby crust develops best when baked immediately, but can be proofed and baked the next day if refrigerated overnight.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and shape. No stand mixer, no arm workout, just a bowl and patience (the good kind). That olive oil keeps it tender while the yeast does all the heavy lifting.
- Umami Bomb: Sun-dried tomatoes aren’t just an add-in; they’re the star. Chopped fine into the dough, they infuse every bite with that deep, salty-sweet punch. Honestly, the first time I bit into it, I nearly burned my tongue from how good it was.
- Weeknight Hero: This bread is my go-to when I’m too tired to think. Toss a loaf in the oven while dinner simmers, and you’ve got a side that pairs with everything—soups, salads, even just butter and jam. (Yes, even on a Tuesday night.)
- Budget Stretch: A single batch costs less than takeout and feeds four. The yeast and flour are pantry basics, and that jar of sun-dried tomatoes? You’ll use it for pasta, pizzas, and this bread. My wallet thanks me every time.
Step-by-step instructions for sun-dried tomato bread
Transform simple dough into artisanal bread with vibrant tomato swirls and aromatic rosemary crust.
Activate the Yeast and Develop the Dough
In a large mixing bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp granulated sugar and 0.03 oz active dry yeast. Let this sit for 5-10 minutes until foamy—this confirms the yeast is active. If it doesn't foam, your yeast may be dead, and you'll need to start over.
Add the 4 cups all-purpose flour and 2 tsp diamond crystal kosher salt to the bowl. Mix with a wooden spoon until a shaggy dough forms. Then, drizzle in the 0.5 cup extra-virgin olive oil and mix again until fully incorporated. The dough should be sticky but manageable.
Incorporate the Sun-Dried Tomato Swirl
In a small bowl, combine the 0.5 cup sun-dried tomato paste, 0.25 cup finely chopped fresh rosemary, 3 minced garlic cloves, and 0.5 tsp freshly ground black pepper. Mix well to create a smooth, flavorful paste. This will be the heart of your bread's savory character.
Transfer half of the dough to a separate clean bowl. Using a bench scraper, divide the remaining dough into two equal portions. Flatten each portion into a rectangle about ½-inch thick. Spread ⅓ of the tomato-herb mixture evenly over one rectangle, then roll it tightly into a log. Repeat with the remaining dough and tomato mixture, creating two distinct swirls.
Shape and First Rise
Place the two swirled dough logs side by side on a lightly floured surface. Gently press them together to form a single loaf with visible tomato swirls throughout. Shape the dough into a 12-inch long oval loaf, tapering slightly at the ends. This shape ensures even baking and a beautiful presentation.
Place the shaped loaf seam-side down in a greased 9x5-inch loaf pan. Cover with a damp kitchen towel and let it rise at room temperature for 1-1.5 hours, or until it has nearly doubled in size. The dough should spring back slowly when gently pressed—this indicates proper fermentation.
Prepare for Baking and Second Rise
Preheat your oven to 375°F. Line a baking sheet with parchment paper and dust it lightly with 0.25 cup cornmeal. Turn the risen loaf onto the prepared baking sheet, seam-side up. Brush the top generously with a mixture of 1 tbsp extra-virgin olive oil and 1 tbsp water to create a glossy finish.
Sprinkle the top evenly with 1 tbsp coarse sea salt and, if using, 1 tbsp sesame seeds for texture and visual appeal. Let the loaf rise uncovered for an additional 20-30 minutes while the oven preheats. This final rise ensures a light, airy crumb.
Bake to Golden Perfection
Bake the loaf for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F at the center. Rotate the baking sheet halfway through for even browning.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. The aroma of sun-dried tomatoes and rosemary will fill your kitchen—this is your reward for patience. The bread should have a crisp crust with tender, slightly chewy interior and visible tomato swirls throughout.
Pro Tips For Making Sun Dried Tomato Bread
- Soak Tomatoes Properly: Dump those sun-dried tomatoes straight from the jar into warm water (about 1 cup) for 10 minutes first—they’ll soften and release their intense flavor into the dough. I used to skip this and wondered why my bread tasted dry and one-note.
- Measure Yeast Precisely: Use a kitchen scale for the yeast—1 packet isn’t always 2¼ teaspoons. Too much makes the dough rise too fast and collapse; too little leaves you waiting forever. I learned this after a lopsided loaf that looked like a sad deflated balloon.
- Knead Until Smooth: Stop when the dough springs back instantly when poked—not after 5 minutes of half-hearted punching. Over-kneading develops gluten, but under-kneading means your bread will be dense. My first attempt was a brick; now I know better.
- Proof in a Warm Spot: Skip the fridge—place the dough in a turned-off oven with a bowl of hot water for 30 minutes to get it rising. Cold drafts kill yeast, and slow proofing makes the tomatoes lose their punch. I was skeptical until I tried it.
Serving suggestions for leftovers
Bread Pairings
This sun-dried tomato bread shines alongside rich, creamy soups like minestrone or rosemary-infused tomato soup. The herby crust and tomato swirls cut through the heartiness of the soup beautifully.
For a lighter pairing, serve with Mediterranean salads featuring cucumbers, feta, and olives—every bite of bread will complement the fresh, tangy flavors. 🥗
Cheese Board Essentials
Transform your cheese board with this bread as the perfect vehicle for aged pecorino or creamy burrata. The sun-dried tomato flavors enhance the richness of the cheese, while the crisp crust provides satisfying texture contrast.
Add proscuitto and fig jam for a sweet-savory balance that elevates the entire spread. 🧀
Protein Pairings
For a hearty meal, serve with grilled chicken breast marinated in lemon and garlic or pan-seared salmon with dill. The bread's Mediterranean flavors bridge the gap between delicate fish and robust poultry. A sprinkle of fresh arugula and shaved parmesan on the bread adds an extra layer of sophistication. 🍗
Breakfast Versatility
Don't limit this bread to dinner! Toast slices and top with ricotta cheese, sliced sun-dried tomatoes, and a drizzle of honey> for a Mediterranean-inspired breakfast. The herby crust adds depth to scrambled eggs or avocado toast, making it a versatile morning staple. ☀️
Wine & Beverage Pairings
A crisp Italian Pinot Grigio or Vermentino complements the bread's tomato and herb notes beautifully. For beer lovers, a Belgian witbier with its citrusy profile offers refreshing contrast. Even a sparkling water with lemon enhances the meal's freshness without overpowering the bread's natural flavors. 🍷
Garnish Like a Pro
Elevate presentation by brushing warm slices with extra-virgin olive oil> and sprinkling with flaky sea salt and freshly cracked black pepper. For a pop of color, add microgreens> or edible flowers>. A drizzle of balsamic glaze> adds sweetness that pairs perfectly with the savory bread. ✨
Nutrition facts
Frequently asked questions
Can I substitute sun-dried tomato paste with fresh tomatoes?
Fresh tomatoes won't work the same way—they contain too much water and won't create the concentrated, rich flavor you need. For a similar effect, blend 1 cup fresh tomatoes into a puree, then simmer it down for 10-15 minutes until thickened. Use ½ cup of this reduced puree as a substitute, but expect less intense flavor.
Why did my bread turn out dense instead of light and airy?
Dense bread usually means the yeast didn't activate properly or the dough didn't rise enough. Check your water temperature—it should be 110°F to activate yeast. Also, ensure you gave the dough enough time to rise (at least 1-1.5 hours for the first rise). If your kitchen is cold, try a warmer spot or extend the rising time.
How can I make this bread without a loaf pan?
Shape the dough into a free-form round or oval on a parchment-lined baking sheet. Brush with olive oil and sprinkle with coarse salt before baking at 375°F for 25-30 minutes. For extra crustiness, bake on a preheated pizza stone or baking steel. The texture will be slightly different but still delicious!
Can I add cheese to this recipe?
Fold in ½ cup shredded mozzarella or parmesan during the final knead for a cheesy twist. For extra richness, add ¼ cup feta along with the sun-dried tomato paste. Just reduce the olive oil by 1 tablespoon to balance the extra fat from the cheese.
How do I store leftover bread to keep it fresh?
Wrap cooled slices in a clean kitchen towel or store the whole loaf in an airtight container at room temperature for 3-4 days. For longer storage, freeze slices wrapped in plastic for up to 3 months. To revive stale bread, warm slices in a 350°F oven for 5 minutes with a splash of water sprayed on top.