This flavor-packed tomato basil bread is made with tomato paste, sundried tomatoes, and dried basil and baked in a Dutch oven for an artisan crust. I love it dipped in soup or toasted & spread with soft cheese!
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Notes from Recipe Testing in My Kitchen
If you know me, you know I love making rustic bakes with an elevated twist. And what's more elevated than the Tuscan-inspired flavors of sundried tomatoes and basil? We'll bake this artisan tomato basil bread in a Dutch oven to achieve its crispy crust, chewy interior, and perfect rise, just like my 3-ingredient artisan bread.
So let's talk about the ingredients for a sec, starting with the tomatoes. I decided to skip fresh tomatoes & use a combo of tomato paste (it has a 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 can slow down yeast’s activity in the dough.
Now as for the basil, I tested loaves with fresh versus dried basil, and I found the herby flavor was much more pronounced with dried basil. And as a bonus, you can add in a tablespoon of dried rosemary or thyme to elevate this savory herb bread even more.
Let's Bake this Sun-Dried Tomato Basil Loaf!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Gather all the ingredients.
2. Whisk the dry ingredients.
3. Dissolve the tomato paste in water. Chop the sundried tomatoes.
5. Knead the dough & place it in a bowl.
7. Shape and proof the dough.
9. Bake, uncovered, for 10-15 minutes.
4. Mix the tomato paste & sundried tomatoes into the dough.
6. Let the bread rise and double in size.
8. Bake, covered, for 30 minutes.
10. Cool completely before slicing.
Tip on Kneading
I prefer kneading my tomato bread dough 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.
Rustic Tomato Basil Bread (Dutch Oven)
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 about 3 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 about 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.
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