Sun Dried Tomato and Provolone Bread
Elevate your bread-baking game with this irresistible Sun-Dried Tomato and Provolone Bread, a savory loaf bursting with Mediterranean-inspired flavor. This recipe combines chewy, golden crusted bread with pockets of rich, tangy sun-dried tomatoes and creamy, slightly sharp grated provolone cheese, perfectly seasoned with a hint of dried oregano. The soft, airy crumb comes together effortlessly with a hand-kneaded dough and simple ingredients like olive oil and all-purpose flour. Ideal for pairing with soups, salads, or as the base for a gourmet sandwich, this homemade bread offers a rustic charm that’s perfect for any occasion. Easy to prepare with just 20 minutes of active prep, it’s a satisfying baking project that delivers artisan-quality results right from your kitchen. Try this show-stopping loaf today and enjoy the perfect blend of flavors and textures in every bite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F/45°C)
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 0.5 cups Sun-dried tomatoes (packed in oil), chopped
- 1 cup Grated provolone cheese
- 1 teaspoon Granulated sugar
- 1 teaspoon Dried oregano
Instructions
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
Add olive oil, salt, dried oregano, and 2 cups of all-purpose flour to the yeast mixture. Stir until a loose, sticky dough forms.
Gradually add the remaining flour, 1/2 cup at a time, mixing as you go until a soft, elastic dough forms and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Flatten the dough slightly and sprinkle the chopped sun-dried tomatoes and grated provolone cheese evenly over the surface. Knead gently until the tomatoes and cheese are evenly incorporated throughout the dough.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch the dough down and reshape it into a loaf. Place it on a parchment-lined baking sheet or in a greased 9x5-inch loaf pan. Cover and let rise for another 30-40 minutes until puffy.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 168 mg | 4% | |
*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.
