This flavor-packed tomato basil bread is made with tomato paste, sundried tomatoes, and dried basil then baked in a Dutch oven for a crispy artisan crust. I love it dipped in soup or toasted & spread with soft cheese!
I Add Tomatoes Two-Ways in This Rustic Bread!
Listen, I love making rustic bakes with an elevated twist, and what's more elevated than the Tuscan-inspired flavors of sundried tomatoes and basil? Which is exactly why I created this artisan tomato basil bread recipe, for its crispy crust, chewy interior, and perfect rise. It's full of savory herb flavor like Dutch oven rosemary bread, but a little tangy + sweet from the tomatoes.
I decided to skip fresh tomatoes & use a combo of tomato paste (for its super concentrated flavor) and sundried tomatoes (to avoid excess moisture), so you won't miss that tomato flavor in every bite. And just a little sugar helps to balance the acidity from the tomatoes, which slowed down yeast's activity when I tested it without sugar.
I also tested a couple loaves with fresh versus dried basil, and the herb flavor was much more pronounced with dried basil. And if you've got leftover sundried tomatoes, I highly recommend whipping up my tomato compound butter to spread on top!
Let's Bake this Tomato Basil Loaf!
My Tip on Kneading
I prefer kneading my tomato bread dough by hand to ensure the sundried tomatoes and basil are well-distributed. However, you can turn this into a no-knead bread by letting it rise overnight in the fridge, like I do for my overnight no-knead white bread.
Sundried Tomato Basil Bread
developed & tested by:
Equipment
Ingredients
- 4 cups all purpose flour
- 3 Tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 1½ teaspoons salt (use table salt or fine sea salt)
- 2 Tablespoons dried basil
- 2 teaspoons garlic powder
- 3 Tablespoons tomato paste
- 1½ cups warm water (between 105°F and 110°F)
- ¼ cup sundried tomatoes in oil, drained and chopped
Instructions
- In a mixing bowl, whisk to combine the flour, sugar, instant yeast, salt, basil, and garlic powder. Set aside.
- In a small bowl, mix the tomato paste into the warm water until it's dissolved. Add this to the flour mixture, and mix until the dough starts to come together (it's okay if there's still a little dry flour visible).
- Mix in the chopped sundried tomatoes.
- On a lightly floured surface, knead the dough for about 5 minutes by hand (or for 3-4 minutes in a stand mixer with a hook attachment), until the dough is smooth and elastic.
- Spread a little oil from the jar of sundried tomatoes in the mixing bowl that had the flour mixture. Place the dough in the oiled bowl. Cover with a clean kitchen towel and set in a warm draft-free place to rise and double in size, after 1 to 2 hours.
- On a lightly floured surface, shape the dough into a round or oval shape. Use your hands to gently push the sides of the dough underneath itself, to create tension on the top.
- Place the dough seam-side-up either in a proofing basket or in a shallow bowl lined with a kitchen towel. Cover the dough again with a towel and allow it to proof for 30 minutes.
- While the dough is proofing, preheat your oven to 425°F. Place a Dutch oven with the lid in the oven to become hot as the oven preheats.
- Once the oven is preheated, carefully remove the Dutch oven and remove the lid. Sprinkle a little flour or cornmeal on a large piece of parchment paper and place the dough on top seam-side-down. Pick up the bread by holding the corners of the parchment paper, and carefully place it in the hot Dutch oven.
- Cover with the lid on and place it in the oven. Bake covered for 30 minutes. Then remove the lid, and bake for an additional 10 to 15 minutes uncovered, until the crust is brown and crispy. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Basil: In recipe testing, I found that dried basil provides a much more potent flavor than fresh basil. However, if you only have fresh on hand, use ½ cup chopped fresh basil in place of the dried basil.
- Storing: I find my loaf maintains the best texture & flavor when stored in a paper bag, cloth bag, or bread box at room temperature. However, if it's really hot & humid in your house, your bread might be better off in the fridge.
Nutrition
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Katie LaMora says
Very moist and flavorful bread with a rustic crust--yum!!
Carissa Erzen says
Hi Katie, thank you so much!! Gotta love a rustic, crispy crust (:
Katie LaMora says
I am a fussy tomato eater--can't stand them raw but give me a jar of sundried tomatoes and I can devour the whole thing! So, this recipe intrigued me and since I have never baked bread in a Dutch oven, I thought....why not give it a try.
What happened--well, let's say I was very nervous about the kneading, resting and proofing but OMG--I LOVE this bread! I followed the recipe exactly (even tho hubby kept trying to have me add more flour) and the bread smelled great baking and it didn't break apart on top because I followed the steps to stretch the bread under and used parchment paper with a dusting of corn flour to get a crispy bottom. So yummy!
I had extra time while the bread was rising so I made the suggested tomato compound butter too. THAT put the bread over the top. Like I said before, I am not a tomato lover but this bread-----I could eat every day.
Thank you for creating such a delicious recipe and listing clear steps for a first time baker to follow. I can't wait to try another one of your recipes. Keep them coming!!
Carissa Erzen says
I'm so glad you enjoyed this bread! I'm with you, the sundried tomato butter on top takes this bread to the next level! Can't wait to share more loaves with you! And way to go baking your first Dutch oven loaf! I'm so happy to hear it was a success (: