Sun Dried Tomato Bread
Indulge in the rustic charm of homemade Sun-Dried Tomato Bread—a savory loaf bursting with Mediterranean flavors! This recipe combines the richness of finely chopped sun-dried tomatoes, fragrant oregano, and a touch of garlic, all folded into a soft, olive oil-infused dough. Perfectly golden and aromatic, this bread is both a feast for the eyes and the palate. With a tender crumb and a subtle salty-sweet balance, it’s ideal for pairing with soups, salads, or even as a base for gourmet sandwiches. Ready in just under two hours, including rise time, this easy-to-follow recipe is perfect for bakers of all levels. Whether served warm with a drizzle of olive oil or toasted with your favorite toppings, this artisanal Sun-Dried Tomato Bread will elevate any meal!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1.25 cups lukewarm water
- 3 tablespoons olive oil
- 0.5 cup sun-dried tomatoes, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Stir to mix the dry ingredients evenly.
Add the lukewarm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Fold in the chopped sun-dried tomatoes, dried oregano, and garlic powder. Ensure they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the dough to release any excess air and shape it into a loaf. Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the dough again and let it rise for an additional 30-40 minutes until puffed up.
Preheat your oven to 375°F (190°C) while the dough is undergoing its second rise.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| 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.
