Homemade Sun-Dried Tomato Bread
A crusty, savory bread infused with sun-dried tomatoes, parmesan, asiago cheese, and garlic, baked to golden perfection. Perfect for sandwiches, soups, or as a flavorful snack.
Equipment
- 1 Large Mixing Bowl
- 1 Dutch Oven (4-quart recommended)
- 1 Sharp Knife or Bread Lame
- Measuring Cups & Spoons
- Plastic Wrap or Nonstick Spray
Ingredients
- 3 cups 375 g all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
- 1 ½ cups water room temperature
- ¼ cup sun-dried tomatoes softened, drained, and chopped
- ¼ cup 25 g parmesan cheese, grated
- ¼ cup 25 g asiago cheese, grated
- 1 teaspoon garlic minced
Instructions
- Preparing the Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of rapid-rise yeast. Use a whisk or fork to mix thoroughly, ensuring the salt and yeast are evenly distributed throughout the flour. This step ensures a uniform rise and even flavor throughout the bread.
- Adding the Liquid: Gradually pour in 1 ½ cups of room-temperature water while stirring gently with a wooden spoon or silicone spatula. Mix until all the flour is hydrated and the dough begins to come together. The dough will appear sticky and shaggy at this stage, which is normal. Avoid overmixing to prevent a tough texture.
- Incorporating the Flavor Enhancers: Fold in ¼ cup of softened, drained, and chopped sun-dried tomatoes, ¼ cup (25 g) grated parmesan, ¼ cup (25 g) grated asiago cheese, and 1 teaspoon of minced garlic. Use a folding motion to distribute the ingredients evenly throughout the dough. The cheeses will add richness, while the tomatoes provide bursts of umami and subtle acidity.
- Initial Rise (Bulk Fermentation): Transfer the dough into a clean, lightly greased bowl. Cover it tightly with plastic wrap to prevent drying. Allow the dough to rise at room temperature for approximately 18 hours. The dough should nearly double in size, develop an airy texture, and exhibit a pleasant, fermented aroma. For a shorter rise, you can allow 3–4 hours, though the flavor and crumb structure will be slightly less pronounced.
- Shaping the Dough: Once the dough has fully risen, lightly flour a piece of parchment paper. Gently transfer the dough onto the floured surface. Using your hands, fold and stretch the edges toward the center to form a smooth, round loaf. This shaping process builds surface tension, helping the bread hold its form during baking. Spray the top with nonstick cooking spray to prevent sticking. Cover loosely with plastic wrap and allow the dough to rest for 30 minutes.
- Scoring the Loaf: After the resting period, take a very sharp knife or bread lame and score an “X” on the top of the dough. This step allows the bread to expand in a controlled way, giving it a professional look and preventing uneven cracking in the crust.
- Preparing the Oven and Dutch Oven: Place a 4-quart Dutch oven inside a cold oven. Preheat the oven to 450°F (232°C) with the Dutch oven inside. Preheating the pot ensures a burst of steam during the initial baking stage, which promotes a crisp, golden crust and tender crumb.
- Baking the Bread: Carefully transfer the shaped dough, along with the parchment paper, into the hot Dutch oven. Cover with the lid and bake for 30 minutes. The covered baking traps steam, giving the crust a beautiful shine and helping the bread rise fully.
- Finishing the Crust: After 30 minutes, remove the lid and continue baking for an additional 15 minutes. This allows the crust to turn a rich, golden brown, creating a satisfying crunch while keeping the inside soft and airy.
- Cooling and Serving: Carefully lift the loaf from the Dutch oven and place it on a cooling rack. Allow it to cool for at least 30 minutes before slicing. Cooling ensures the interior sets properly, preventing a gummy texture. Slice, serve, and enjoy the aroma-filled, cheesy, sun-dried tomato bread either as a snack, alongside soups, or for sandwiches.
Notes
- For a more pronounced flavor, allow the dough to rise for the full 18 hours; shorter rises are possible but yield a denser crumb.
- Soften sun-dried tomatoes in hot water for 10–15 minutes before chopping to ensure they integrate smoothly into the dough.
- Use a sharp knife or bread lame to score the dough; improper scoring can lead to uneven expansion during baking.
- If using a Dutch oven, preheat it inside the oven for even heat distribution and a crusty exterior.
- Cooling the bread completely before slicing helps maintain its structure and prevents a gummy interior.