Sun Dried Tomato and Onion Bread
Elevate your homemade bread game with this irresistibly savory Sun-Dried Tomato and Onion Bread! Infused with the rich, tangy flavor of sun-dried tomatoes and the sweetness of caramelized onions, this artisan-style loaf is perfectly balanced with aromatic dried basil, oregano, and a hint of garlic. The recipe features a light and fluffy texture achieved through careful kneading and two rises, while olive oil adds a delicate richness. With a golden crust and a soft, herb-speckled interior, this bread is ideal for pairing with soups, salads, or as the base for gourmet sandwiches. Easy to make and bursting with Mediterranean-inspired flavors, this bread is a must-try for baking enthusiasts looking to bring bold taste to their table.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 10 g Sugar
- 10 g Salt
- 300 ml Warm water (approximately 110°F or 45°C)
- 30 ml Olive oil
- 100 g Sun-dried tomatoes (chopped)
- 1 medium Yellow onion (diced)
- 2 Garlic cloves (minced)
- 5 g Dried oregano
- 5 g Dried basil
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and cook for another 1-2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the all-purpose flour, salt, oregano, and basil. Mix well.
Create a well in the center of the dry ingredients and pour in the yeast mixture, remaining olive oil, and caramelized onion mixture. Stir until a shaggy dough forms.
Add the chopped sun-dried tomatoes to the dough and knead it on a lightly floured surface for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and shape it into a round boule or a loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
Cover the dough with the kitchen towel again and let it rise for another 30 minutes while preheating the oven to 400°F (200°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and allow the bread to cool on a wire rack for at least 15 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 411 mg | 9% | |
*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.
