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–+ servings
Dried Tomato Bread Recipe

Dried Tomato Bread Recipe – Bake Your Own Mediterranean Magic

Experience the rich flavors of Dried Tomato Bread with this easy Mediterranean recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 tablespoon Active Dry Yeast Ensure it's fresh.
  • 1 teaspoon Sugar Can replace with honey or agave.
  • 1 teaspoon Salt Essential for taste.
  • 1 cup Warm Water Aim for about 110°F.
  • 2 tablespoons Olive Oil Can substitute with melted butter.
For the Flavor
  • 1 cup Sun-Dried Tomatoes Oil-packed are ready to use, dry-packed need rehydration.
  • 2 cloves Garlic Adjust quantity as preferred.
  • 2 tablespoons Fresh Basil
  • 1 tablespoon Italian Seasoning Dried herbs can work too.
  • 1 cup Parmesan Cheese Optional, adds richness.

Equipment

  • mixing bowl
  • Wooden spoon
  • Wire rack
  • Baking Sheet

Method
 

Instructions
  1. In a small bowl, combine warm water, active dry yeast, and sugar. Stir and let sit for 5 minutes until frothy.
  2. In a large mixing bowl, whisk together flour and salt. Make a well in the center and add yeast mixture and olive oil. Mix until dough comes together.
  3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
  4. Fold in chopped sun-dried tomatoes, minced garlic, fresh basil, and Italian seasoning. Knead for an additional 3 minutes.
  5. Lightly oil a bowl, place dough inside, cover, and let rise in a warm place for about 1 hour.
  6. Punch down the risen dough, turn it onto a floured surface, and shape it into a loaf.
  7. Let the shaped loaf rest for 30 minutes on a parchment-lined baking sheet.
  8. Preheat oven to 375°F. Score the top of the loaf with a knife.
  9. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
  10. Cool on a wire rack for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 34gProtein: 6gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Mix sun-dried tomatoes with flour to prevent sinking. Save oil from tomatoes for brushing before baking for a shiny crust.

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