Sundried Tomato Basil Bread

Two slices of bread filled with dried basil and sundried tomatoes on a wooden board.

Sundried Tomato Basil Bread

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This flavor-packed tomato basil bread is made with tomato paste, sundried tomatoes, and dried basil and baked in a Dutch oven for an crispy artisan crust and soft interior.

5 from 1 vote

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Prep Time 15

Cook Time 40

Rise Time 2 30

Total Time 3 25

Course Side Dish

Cuisine American, Italian

Servings slices (1 loaf)

Calories 135 kcal

Equipment

Dutch oven

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.

If your dough feels really sticky, clean off any dough stuck to your hands, wet your hands with cold water, and continue kneading. Trust me, this totally works to prevent it from sticking to your hands!

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

Serving: 1 slice (of 16)Calories: 135kcalCarbohydrates: 28gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 249mgPotassium: 119mgFiber: 2gSugar: 3gVitamin A: 72IUVitamin C: 2mgCalcium: 19mgIron: 2mg

Keyword dutch oven bread, tomato basil bread

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