Dried Tomato Bread: A Savory Delight

Dried Tomato Bread is a flavorful, aromatic loaf that combines the earthy taste of sun-dried tomatoes with fragrant Italian herbs. Soft yet slightly chewy, with a golden crust and optional Parmesan richness, this bread is perfect for sandwiches, soups, or simply enjoying with a drizzle of olive oil. Quick to prepare and satisfying to bake, it makes a savory staple for any kitchen.

Why You’ll Love This Recipe

Savory flavor – Sun-dried tomatoes and Italian herbs add depth and aroma.
Soft, chewy texture – Perfect crumb with a lightly crisp crust.
Easy to make – Uses simple pantry staples and minimal prep time.
Customizable – Optional Parmesan cheese or herbs to suit your taste.
Versatile serving – Ideal for sandwiches, toast, or dipping in olive oil.
Fresh homemade bread – Enjoy the satisfaction of baking your own loaf.

Ingredients You’ll Need

Dry Ingredients

3 cups all-purpose flour – Forms the bread base
1 packet (2 ¼ tsp) active dry yeast – For leavening and rise
1 teaspoon sugar – Activates the yeast
1 teaspoon salt – Essential seasoning
1 teaspoon dried oregano – Adds classic Italian flavor
1 teaspoon dried basil – Enhances aromatic taste

Wet Ingredients

1 cup warm water (110°F / 43°C) – Activates the yeast and hydrates the dough
2 tablespoons olive oil – Adds moisture and subtle richness

Add-ins

½ cup sun-dried tomatoes, chopped – Packed flavor, optional oil-packed or rehydrated
¼ cup grated Parmesan cheese (optional) – Adds savory richness and depth

Step-by-Step Instructions

Activate the yeast – In a small bowl, combine warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.
Mix dry ingredients – In a large mixing bowl, combine flour, salt, oregano, and basil.
Combine wet and dry – Add the foamy yeast mixture and olive oil to the flour mixture. Stir until a rough dough forms.
Knead the dough – Turn onto a floured surface and knead 8–10 minutes until smooth and elastic.
Incorporate add-ins – Gently knead in chopped sun-dried tomatoes and Parmesan, ensuring even distribution.
First rise – Place dough in a lightly oiled bowl, cover, and let rise 1–1.5 hours, or until doubled in size.
Shape the loaf – Punch down dough, shape into a loaf or boule, and place on a greased or parchment-lined baking sheet or pan.
Second rise – Cover and let rise 30 minutes until slightly puffed.
Bake – Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
Cool and serve – Let bread cool on a wire rack before slicing. Enjoy fresh or toasted.

Recipe Notes & Tips

Sun-dried tomatoes – Use oil-packed for extra richness, or rehydrate dry ones in warm water first.
Kneading – Proper kneading develops gluten for structure and chew.
Rising – Don’t rush the first rise; it’s key to a soft, airy crumb.
Flavor boost – Sprinkle extra Parmesan on top before baking for a golden, savory crust.
Storage – Store in an airtight container at room temperature for up to 3 days, or freeze slices.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 slices per loaf
Calories: ~180 per slice (estimated)

Perfect Pairings

Olive oil and balsamic vinegar – For dipping
Soup or stew – Complements savory meals
Cheese platter – Pairs with soft cheeses and cured meats
Sandwiches – Ideal base for Italian-inspired fillings

Ideal Occasions

Casual family meals – Freshly baked bread enhances any dinner
Brunch or breakfast – Serve with eggs, spreads, or smoked salmon
Entertaining guests – Adds a homemade touch to the table
Picnics or lunches – Easy to transport and enjoy on the go

Storage & Serving Tips

Cool completely – Prevents condensation inside storage bag.
Slice as needed – Preserves freshness and prevents drying out.
Freeze extras – Wrap tightly in foil or freezer-safe bag.
Reheat – Toast or warm in the oven for fresh-baked taste.

Creative Variations to Try

Cheesy herb loaf – Add shredded mozzarella or cheddar.
Olive and tomato – Fold in chopped kalamata olives for Mediterranean flavor.
Garlic and rosemary – Add minced garlic and fresh rosemary to dough.
Seeded topping – Sprinkle sesame, sunflower, or pumpkin seeds before baking.

Troubleshooting Common Issues

Dense bread – Ensure yeast is active and dough is properly kneaded.
Loaf doesn’t rise – Check water temperature; too hot or cold can kill yeast.
Crust too hard – Cover lightly with foil in the last 10 minutes of baking.
Add-ins clump – Fold sun-dried tomatoes and cheese gently to distribute evenly.

Why This Recipe Works

This bread works because the yeast creates a light, airy texture while the olive oil keeps it moist. Sun-dried tomatoes infuse concentrated flavor, and herbs provide aromatic complexity. Proper kneading and rising ensure a chewy, tender crumb, while optional Parmesan enhances savory richness. Each slice balances flavor, texture, and aroma for a satisfying homemade loaf.

Final Thoughts

Dried Tomato Bread is a versatile, aromatic loaf that elevates everyday meals with its savory, herb-infused flavor. Quick to prepare and easy to customize, it pairs perfectly with soups, cheeses, or as a stand-alone snack. With a tender crumb, golden crust, and rich tomato and herb notes, it’s a simple yet impressive addition to your baking repertoire.