How to Make Sun-Dried Tomato Bread

Bask in the warmth of Tuscan flavors with our Tuscan Sunshine Loaf— a delightful creation where sun-dried tomatoes meet the comforting embrace of freshly baked bread. This artisanal masterpiece captures the essence of the Mediterranean, bringing a burst of sunshine to your every bite. Dive into a world where each slice tells a tale of rustic charm and culinary artistry.


Picture a sunlit Tuscan kitchen, the air filled with the aroma of tomatoes ripened under the warm Mediterranean sun. This Sun-Dried Tomato Bread has become a cherished part of our culinary journey—a testament to the love for authentic flavors and the joy of breaking bread together.


Why You’ll Love Tuscan Sunshine Loaf:

1. Mediterranean Elegance:

  • Infused with the rich, robust taste of sun-dried tomatoes, every slice is a journey through the sun-kissed landscapes of Tuscany.

2. Artisanal Craftsmanship:

  • Crafted with care and precision, this bread is a testament to the art of baking—where simplicity meets sophistication.

3. Versatile Delight:

  • Pair it with olive oil for a quick snack or serve it alongside hearty soups and salads for a complete Mediterranean-inspired feast.


Ingredients Notes For Tuscan Sunshine Loaf:

  • Opt for sun-dried tomatoes packed in oil for a luxurious, moist texture.
  • Experiment with different flour blends, incorporating whole wheat or spelt for a nutty undertone.

Recipe Steps:

  1. Tomato Infusion:
    • Allow the sun-dried tomatoes to steep in warm water, reawakening their flavors and infusing the bread with a taste of the Mediterranean.
  2. Knead and Rise:
    • Craft a dough masterpiece, kneading it until it’s soft and elastic. Allow it to rise, letting the magic of fermentation work its wonders.
  3. Fold in Sunshine:
    • Gently fold the rehydrated sun-dried tomatoes into the dough, ensuring each bite carries a burst of flavor reminiscent of Tuscan sunsets.
  4. Bake to Perfection:
    • Let the aroma fill your kitchen as the dough transforms into a golden masterpiece, ready to be sliced and savored.


Storage Options:

Keep the Tuscan Sunshine Loaf fresh by storing it in a bread box or wrapping it in a linen towel. Toast slices for a revitalized crunch or freeze for later enjoyment.


Variations & Substitutions:

Experiment with different herb additions, such as rosemary or basil, to elevate the aromatic profile of this Sun-Dried Tomato Bread. Pair it with a Mediterranean spread for an authentic taste of Tuscany.

Bring the taste of the Mediterranean to your table with our Tuscan Sunshine Loaf—Sun-Dried Tomato Bread that radiates warmth and flavor in every bite.


How to Make Sun-Dried Tomato Bread

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Author: Maria


For the Bread:

  • 3 cups all-purpose flour
  • 1 packet 2 1/4 teaspoons active dry yeast
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup sun-dried tomatoes finely chopped
  • 1 tablespoon dried basil
  • 1/2 teaspoon garlic powder

For Garnish:

  • Olive oil for brushing optional
  • Additional sun-dried tomatoes chopped
  • Fresh basil chopped


  • In a small bowl, combine warm water, sugar, and active dry yeast. Allow the mixture to sit for 5-10 minutes until it becomes frothy.
  • In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  • Gradually incorporate the dry ingredients into the wet, forming a dough.
  • Knead the dough on a floured surface for approximately 8-10 minutes, or until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
  • Preheat your oven to 375°F (190°C).
  • Punch down the risen dough and incorporate finely chopped sun-dried tomatoes, dried basil, and garlic powder. Knead the dough again to distribute the ingredients evenly.
  • Shape the dough into a loaf and place it in a greased or parchment-lined loaf pan.
  • If desired, brush the top of the loaf with olive oil and sprinkle additional chopped sun-dried tomatoes and fresh basil for garnish.
  • Bake in the preheated oven for 25-30 minutes or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.
  • Allow the Sun-Dried Tomato Bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Slice and enjoy this flavorful bread, savoring the combination of sun-dried tomatoes, basil, and garlic for a delightful and aromatic experience.

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