Sun-Dried Tomato Bread – a crusty, hearty delight crafted with sun-dried tomatoes, parmesan, asiago cheese, and a hint of garlic, all baked to a perfect golden brown. This bread, reminiscent of sourdough but without the need for a starter, stands out on its own, pairs wonderfully with butter, or serves as an ideal canvas for your favorite sandwich toppings. Trust us, every piece ripped off this loaf is a moment of pure joy! Make sure you check out our simple rustic bread recipe too!
Tips for Success
Dough Rising: For an enhanced flavor experience and a crust resembling sourdough, we recommend letting the dough rise overnight (18 hours at room temperature). A shorter rise (3 hours) is possible but will result in a different texture and flavor. The bread will still be good, but 18 hours is the optimal time.
Dutch Oven: A Dutch oven is ideal for that perfect crust. Other oven-safe pans like loaf pans or springform pans can be used with adjustments in baking time. However, an oven-safe lid is crucial for success.
ingredients and substitutions
Yeast: Opt for rapid-rise yeast (instant yeast); no need for blooming.
Sun-dried Tomatoes: Purchase oil-packed sun-dried tomatoes for the best results. Other sun-dried tomatoes will need to be soaked before using.
Cheese: The blend of parmesan and asiago pairs perfectly with the sun-dried tomatoes; feel free to substitute with pecorino romano or a combination of your favorite cheeses.
Sun Dried Tomato Bread
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
- 1 ½ cups room temperature water
- ¼ cup sun-dried tomatoes packed in oil drained, chopped
- ¼ cup (25 g) parmesan cheese, grated
- ¼ cup (25 g) asiago cheese, grated
- 2 cloves garlic, finely minced
- Sift flour into a large mixing bowl, add salt and yeast and whisk together until combined.
- Add water and mix until the flour is completely incorporated.
- Add the sun-dried tomatoes, cheeses, and garlic and fold together until combined (dough will be sticky).
- Add the mixture to a clean, greased bowl. Cover with plastic and allow the dough to rise for 18 hours. Dough will double in size.
- Place a large piece of parchment on a clean work surface. Sprinkle with a little bit of flour and then add the dough. Shape it into a circle by stretching the dough and pulling it from the sides to the center.
- Drizzle a small amount of oil over the dough and cover with plastic.
- Allow the dough to rest for another 30 minutes.
- Place a 4-quart Dutch oven into a cold oven. Preheat the oven to 450°F
- Use a sharp knife to cut an “x” shape into the top of the dough and very carefully transfer the dough (with the parchment paper) to the hot Dutch oven. Cover and bake for 30 minutes.
- After 30 minutes, remove the lid from the Dutch oven and bake for 15 minutes more, or until the top of the loaf is golden brown.
- Transfer the bread to the counter to cool for about 30 minutes before slicing and serving.