Name: Sun-Dried Tomato Bread
Prep time: 10 min
Cook time: 45 min
Total time: 18 h 15 min
Cuisine: Italian
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 in hot water, drained, and chopped); ¼ cup (25 g) parmesan cheese (grated); ¼ cup (25 g) asiago cheese (grated); 1 teaspoon garlic (minced)

Why Make This Recipe

Sun-Dried Tomato Bread is a delightful and flavorful bread that brings a taste of Italy to your kitchen. With the addition of sun-dried tomatoes, parmesan, and asiago cheese, it offers a rich, tangy flavor that pairs well with many dishes. This bread is not only delicious but also simple to make, making it perfect for both novice bakers and seasoned cooks alike. Enjoy it fresh out of the oven, or use it to enhance your meals or sandwiches.

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How to Make Sun-Dried Tomato Bread

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 in hot water, drained, and chopped)
¼ cup (25 g) parmesan cheese (grated)
¼ cup (25 g) asiago cheese (grated)
1 teaspoon garlic (minced)

Directions

In a large mixing bowl, combine the flour, salt, and yeast. Whisk together until everything is mixed.
Add the water and stir until combined.
Fold in the drained and chopped sun-dried tomatoes, parmesan, asiago, and garlic.
Pour the mixture into a clean, greased bowl and cover it with plastic wrap. Let the dough rise at room temperature for 18 hours until it doubles in size. (See notes for alternative rising times.)
When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over itself. Spray the dough with nonstick cooking spray and cover again with plastic. Let it rest for 30 minutes.
Using a very sharp knife, score the top of the loaf with an “x.”
Place a Dutch oven (about 4 quarts) in a cold oven. Preheat the oven and pot to 450°F (232°C).
Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven. Cover and bake for 30 minutes.
Uncover and continue to bake for another 15 minutes, or until the top is golden brown.
Carefully remove the loaf from the Dutch oven and let it cool for 30 minutes before slicing and serving.

How to Serve Sun-Dried Tomato Bread

Sun-Dried Tomato Bread is versatile and can be enjoyed in many ways. Serve it warm with olive oil for dipping, or use it as a base for bruschetta. It also pairs beautifully with soups and salads, making it a great addition to any meal. Feel free to enjoy it as a sandwich or as a side to your favorite pasta dish. The options are endless!

How to Store Sun-Dried Tomato Bread

To keep your Sun-Dried Tomato Bread fresh, store it at room temperature in a bread bag or a sealed container. If you want to keep it for a longer period, consider wrapping it tightly in plastic wrap and placing it in the freezer. Thaw it at room temperature when you’re ready to enjoy it again.

Tips to Make Sun-Dried Tomato Bread

Make sure your ingredients, especially the water, are at the right temperature to help the yeast activate properly.
If you’re short on time, you can let the dough rise for a shorter period, but rising longer improves the flavor and texture.
Be careful when transferring the dough to avoid burning yourself on the hot Dutch oven.
Feel free to experiment by adding herbs, like rosemary or basil, for extra flavor.

Variation

You can customize your Sun-Dried Tomato Bread by adding different types of cheese or additional ingredients like olives, nuts, or spices. Swap out the asiago for feta for a different flavor profile or add fresh basil for a burst of freshness.

FAQs

1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes will add moisture and may not work the same way. It’s best to stick with sun-dried tomatoes for this recipe.

2. What if I don’t have rapid-rise yeast?
You can use active dry yeast, but it may take longer to rise. Allow your dough to rise longer if you use active dry yeast.

3. Can I make this bread without a Dutch oven?
Yes! If you don’t have a Dutch oven, you can bake the bread on a baking sheet. Just make sure to place a shallow pan with water in the oven to create steam for a better crust.