Dried Tomato Bread: A Savory Delight

Dried Tomato Bread is a flavorful, aromatic loaf that combines the subtle tang of sun-dried tomatoes with classic Italian herbs. Soft and tender on the inside with a slightly crisp crust, this bread is perfect for sandwiches, dipping in olive oil, or enjoying warm with butter. The combination of Parmesan cheese and herbs elevates the savory notes, making it a versatile and satisfying homemade bread.

Why You’ll Love This Recipe

Savory and aromatic – Sun-dried tomatoes and Italian herbs provide bold flavor.
Soft, tender crumb – Achieved with proper yeast activation and kneading.
Quick and approachable – Ready in under an hour without complicated techniques.
Versatile use – Perfect for sandwiches, toast, or as a side for soups and salads.
Customizable add-ins – Cheese, olives, or nuts can enhance the flavor.
Homemade freshness – Enjoy the satisfaction of baking your own bread.

Ingredients You’ll Need

Dry Ingredients

3 cups all-purpose flour – Provides structure and base for the bread
1 packet (2¼ teaspoons) active dry yeast – Leavens the dough
1 teaspoon sugar – Activates the yeast
1 teaspoon salt – Essential seasoning for balanced flavor
1 teaspoon dried oregano – Adds savory, aromatic flavor
1 teaspoon dried basil – Complements oregano and enhances Italian notes

Wet Ingredients

1 cup warm water (110°F / 43°C) – Activates the yeast and hydrates the dough
2 tablespoons olive oil – Adds moisture, richness, and subtle flavor

Add-ins

½ cup sun-dried tomatoes, chopped – Tangy, chewy bursts of flavor
¼ cup grated Parmesan cheese (optional) – Adds richness and umami

Step-by-Step Instructions

Activate the yeast – In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Mix dry ingredients – In a large bowl, whisk together flour, salt, oregano, and basil.
Combine wet and dry ingredients – Pour the yeast mixture and olive oil into the dry ingredients. Stir until a sticky dough forms.
Knead the dough – Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Incorporate add-ins – Gently fold in chopped sun-dried tomatoes and Parmesan cheese (if using) until evenly distributed.
First rise – Place dough in a lightly oiled bowl, cover, and let it rise in a warm area for 20–30 minutes until doubled in size.
Shape and bake – Preheat oven to 375°F (190°C). Shape the dough into a loaf or round, place on a greased or parchment-lined baking sheet, and bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
Cool and serve – Allow bread to cool on a wire rack for 10–15 minutes before slicing.

Recipe Notes & Tips

Water temperature – Too hot can kill the yeast; too cold slows activation.
Kneading – Develops gluten for a soft, elastic crumb.
Add-ins – Chop sun-dried tomatoes finely to ensure even distribution.
Check doneness – Bread should sound hollow when tapped on the bottom.
Optional toppings – Brush with olive oil and sprinkle herbs before baking for extra aroma.
Storage – Store in an airtight container for 2–3 days, or freeze for longer storage.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: ~150 calories per slice (estimated)

Perfect Pairings

Olive oil and balsamic vinegar – Classic dipping combination
Tomato soup – Complements the Italian flavors
Cheese platter – Pairs well with soft cheeses or sharp Parmesan
Sandwich fillings – Ham, turkey, or roasted vegetables

Ideal Occasions

Weeknight dinners – Quick homemade bread for any meal
Brunch gatherings – Serve alongside spreads and cheeses
Picnics – Durable and flavorful for portable meals
Soup and salad nights – Perfect accompaniment to light fare

Storage & Serving Tips

Cool completely – Prevents sogginess in storage.
Wrap tightly – Use plastic wrap or a bread box to maintain freshness.
Freeze slices – Toast directly from frozen for convenience.
Reheat before serving – Warm in oven for a fresh-baked taste.

Creative Variations to Try

Olives and roasted garlic – Add for a Mediterranean twist
Cheese swirl – Mix mozzarella or cheddar into the dough
Herb blend – Experiment with thyme, rosemary, or parsley
Seed topping – Sprinkle sesame or sunflower seeds for texture

Troubleshooting Common Issues

Bread too dense – Ensure proper yeast activation and adequate kneading.
Dough not rising – Warm environment and active yeast are key.
Dry crumb – Avoid overbaking; check a few minutes before suggested time.
Uneven texture – Fold in add-ins gently to prevent clumping.

Why This Recipe Works

This recipe works because the combination of active dry yeast, proper hydration, and kneading develops gluten, creating a soft yet structured bread. Sun-dried tomatoes and herbs infuse flavor throughout, while optional Parmesan adds richness and umami. Baking at 375°F ensures a golden crust while keeping the interior tender. Each slice delivers approximately 150 calories and a savory, aromatic experience.

Final Thoughts

Dried Tomato Bread is a quick and flavorful homemade bread that elevates everyday meals. Its tender crumb, aromatic herbs, and tangy sun-dried tomatoes make it versatile and satisfying. Perfect for sandwiches, dipping, or as a savory snack, this bread offers both comfort and gourmet appeal in one loaf.