Garlic and Sun Dried Tomato Cheese Bread
Indulge in the irresistible flavors of this Garlic and Sun-Dried Tomato Cheese Bread—a perfect fusion of soft, freshly baked bread and savory Mediterranean-inspired ingredients. This recipe combines a pillowy homemade dough with a rich filling of melted mozzarella, sharp Parmesan, fragrant garlic, and sweet, tangy sun-dried tomatoes, all elevated with the warmth of Italian seasoning and optional red pepper flakes for a hint of spice. Each bite is a symphony of textures, from the golden crust to the gooey, cheesy center. Ideal as an appetizer, side dish, or snack, this bread is a surefire crowd-pleaser for any occasion. Ready in just under two hours, including rising time, it’s a rewarding project for bread enthusiasts and a guaranteed show-stopper at your table. Experience the magic of gourmet baking with every delicious slice!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 cup Sun-dried tomatoes, chopped
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt.
Add the warm water and olive oil to the dry ingredients. Stir until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the flavor mix by combining minced garlic, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, dried Italian seasoning, and red pepper flakes (if using) in a small bowl.
After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 12x8 inches.
Evenly spread the garlic, sun-dried tomato, and cheese mixture over the dough, leaving a 1-inch border along the edges.
Roll the dough up tightly from one of the longer sides, pinching the seam and ends to seal.
Place the rolled dough seam-side down on a parchment-lined baking sheet. Cover loosely with a damp towel and let it rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the top of the dough with a little olive oil and sprinkle with extra Parmesan cheese, if desired.
Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
Allow the bread to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 35.3 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1382 mg | 106% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
