Sun-Dried Tomato & Basil Bread Recipe

If you’re on the lookout for a bread that brightens up any meal with its vibrant flavors and wonderful aroma, this Sun-Dried Tomato & Basil Bread is an absolute must-try. Rich with tangy bursts of sun-dried tomatoes and the fresh, aromatic touch of basil, this Mediterranean-inspired loaf brings both color and soul to your table. It’s hearty, fragrant, and simply bursting with flavor — perfect for sharing with friends or savoring alongside your favorite dishes.

Ingredients You’ll Need

Making Sun-Dried Tomato & Basil Bread is delightfully simple, and each ingredient plays a crucial role in creating its unique taste and texture. From the chewy, tangy tomatoes to the fragrant basil and the warm olive oil, every element combines to make this bread truly special.

• 3 cups flour: The sturdy base that gives your bread structure and chewiness.
• 1 tsp yeast: Ensures a lovely rise and light texture.
• 1 tbsp olive oil: Adds moisture and a subtle richness.
• ½ cup chopped sun-dried tomatoes: Bursts of tangy sweetness packed with Mediterranean sunshine.
• 1 tbsp dried basil: Brings that unmistakable aromatic herbal flair.
• 1 cup warm water: Activates the yeast and ties all ingredients together into a smooth dough.

How to Make Sun-Dried Tomato & Basil Bread

Step 1: Mix the Dough

Start by combining the flour and yeast in a large mixing bowl. Gradually pour in the warm water and olive oil while stirring, until a dough forms. The key here is to get a soft but not sticky dough. Then gently fold in your chopped sun-dried tomatoes and dried basil, making sure each piece is evenly distributed so every bite is a flavorful surprise.

Step 2: Let the Dough Rise

Cover your bowl with a clean towel or plastic wrap and let the dough rise in a warm spot for about an hour. This resting period allows the yeast to work its magic, making the bread light, airy, and wonderfully fluffy once baked.

Step 3: Shape and Bake

After the dough has doubled in size, shape it into a loaf and place it on a baking tray. Preheat your oven to 190°C (375°F) and bake the bread for 30 minutes, or until it develops a gorgeous golden crust. The aroma of toasted basil and sun-dried tomatoes filling your kitchen at this stage is pure bliss.

How to Serve Sun-Dried Tomato & Basil Bread

Garnishes

This bread shines on its own but can be made even more irresistible with a few fresh touches. Try slicing and spreading it with a smear of buttery garlic herb spread, or lightly drizzle with extra virgin olive oil and sprinkle with flaky sea salt to enhance those savory tomato-basil flavors.

Side Dishes

Pair your Sun-Dried Tomato & Basil Bread with hearty soups like tomato bisque or creamy roasted red pepper soup. It’s also a fantastic accompaniment to antipasti boards heavy on olives, cheeses, and cured meats — making any meal feel like a Mediterranean feast.

Creative Ways to Present

Think beyond just slicing the loaf. Use it as a base for bruschetta topped with fresh mozzarella and basil, or toast it lightly to make flavorful sandwich bread. It also works beautifully cubed into warm salads or as croutons with a Mediterranean flair.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Sun-Dried Tomato & Basil Bread, wrap it tightly in plastic wrap or place it in an airtight container to retain freshness. Stored at room temperature, it should stay delightful for 2-3 days — perfect for quick snacks or sandwiches.

Freezing

To enjoy this bread at its best later on, slice it before freezing. Wrap the slices individually or in small batches using freezer-safe bags. This way, you can easily thaw just what you need, preserving that fresh-from-the-oven taste long after baking day.

Reheating

Reheat slices in a toaster or under a broiler for a few minutes to revive the crispy crust and warm, tender inside. Alternatively, warming the whole loaf wrapped in foil at 160°C (320°F) for 10-15 minutes works wonders if you want to bring it back to life as a whole.

FAQs

Can I use fresh basil instead of dried for Sun-Dried Tomato & Basil Bread?

Absolutely! Fresh basil delivers a brighter, more vibrant flavor, but be sure to chop it finely and add it cautiously to avoid overpowering the dough. You might want to add it just before shaping so the flavors stay fresh after baking.

What kind of sun-dried tomatoes work best?

Oil-packed sun-dried tomatoes bring great flavor and a tender texture, but if you use dry ones, be sure to soak them in warm water until plump before chopping. This step ensures they don’t dry out the dough and stay nice and juicy inside the bread.

Can I make this bread gluten-free?

Gluten-free bread baking can be tricky because gluten helps the bread rise and hold together. If you’re set on making a gluten-free version, choose a high-quality gluten-free flour blend and add a binder like xanthan gum. Keep in mind the texture will be different.

Is it okay to substitute olive oil with another oil?

Olive oil complements the Mediterranean flavors perfectly, but if needed, mild oils like avocado or light vegetable oil can work. However, avoid strong-flavored oils that could clash with the sun-dried tomatoes and basil.

How do I know when the bread is fully baked?

Look for a golden-brown crust that feels firm to the touch. You can also tap the bottom of the loaf — a hollow sound means it’s done baking. Using an instant-read thermometer, the internal temperature should be around 93°C (200°F).

Final Thoughts

There’s something truly heartwarming about baking and sharing a loaf of Sun-Dried Tomato & Basil Bread. Its vibrant flavors and rustic charm fill your kitchen and your meals with joy. Trust me, once you try this, it’ll become a beloved staple you’ll want to bake time and again to brighten any table. So grab those simple ingredients, and treat yourself to a slice of Mediterranean bliss today!