Tomato Basil Bread With Pizza-Inspired Flavor

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 2 hours 50 minutes (includes rising and cooling)

Quick Ingredients

• 3/4 cup (180 g) warm water (105–110°F / 40–43°C)
• 1/2 cup (120 g) tomato juice
• 2 tablespoons (30 g) tomato paste
• 2 1/4 teaspoons (7 g) active dry yeast
• 2 tablespoons (25 g) honey or sugar
• 2 tablespoons (27 g) olive oil
• 3 1/2 cups (420 g) bread flour
• 1 1/2 teaspoons (9 g) fine sea salt
• 2 tablespoons dried basil (or 1/2 cup / 20 g chopped fresh basil)
• 1 teaspoon garlic powder (optional)
• 2 tablespoons (10 g) finely grated Parmesan (optional, for topping)

Do This

• 1. Whisk warm water, tomato juice, tomato paste, yeast, and honey; rest 5–10 minutes until foamy.
• 2. Mix in olive oil, flour, salt, basil (and garlic powder if using); knead 8–10 minutes until smooth.
• 3. Let dough rise covered until doubled, 60–90 minutes.
• 4. Shape into a loaf; place in greased 9 x 5-inch pan.
• 5. Proof until dough crowns 1 inch over the rim, 45–60 minutes; preheat oven to 350°F (175°C).
• 6. (Optional) Brush with olive oil and sprinkle Parmesan; bake 35–40 minutes to 195–200°F internal.
• 7. Cool in pan 10 minutes, then on a rack 45 minutes before slicing.

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Why You’ll Love This Recipe

• Pizza-like flavor, loaf form: tomato and basil bake right into the crumb, making every slice savory.
• Soft, sliceable texture: tender enough for sandwiches, sturdy enough for toast.
• Home-cook friendly: no special tools required beyond a bowl and a loaf pan.
• Versatile: perfect with soups, for grilled cheese, or as garlic bread.

Grocery List

• Produce: fresh basil (optional if using dried)
• Dairy: Parmesan cheese (optional)
• Pantry: tomato juice, tomato paste, bread flour, active dry yeast, honey or sugar, olive oil, fine sea salt, dried basil, garlic powder (optional)

Full Ingredients

Tomato Basil Bread Dough

• Warm water: 3/4 cup (180 g), warmed to 105–110°F (40–43°C)
• Tomato juice: 1/2 cup (120 g)
• Tomato paste: 2 tablespoons (30 g)
• Active dry yeast: 2 1/4 teaspoons (7 g)
• Honey or granulated sugar: 2 tablespoons (25 g)
• Olive oil: 2 tablespoons (27 g), plus a little extra for the bowl and (optional) topping
• Bread flour: 3 1/2 cups (420 g), plus 1–3 tablespoons (8–24 g) as needed for kneading
• Fine sea salt: 1 1/2 teaspoons (9 g)
• Dried basil: 2 tablespoons (about 6 g) or fresh basil: 1/2 cup (about 20 g), finely chopped
• Garlic powder (optional): 1 teaspoon
• Crushed red pepper flakes (optional): 1/4 teaspoon

Optional Topping (Adds a “pizza crust” vibe)

• Olive oil: 1 teaspoon (to brush on before baking)
• Finely grated Parmesan: 2 tablespoons (10 g)
• Dried basil: 1/2 teaspoon (optional)

Step-by-Step Instructions

Step 1: Activate the yeast in the tomato mixture

In a large mixing bowl, whisk together the warm water (105–110°F / 40–43°C), tomato juice, and tomato paste until smooth. Sprinkle the yeast over the top, then whisk in the honey (or sugar).

Let the mixture stand for 5–10 minutes, until it looks foamy and active. (If you don’t see foam, your yeast may be old or the liquid may have been too hot or too cool. It’s best to restart now rather than waste the flour.)

Step 2: Mix the dough

Stir the olive oil into the yeast mixture. Add the bread flour, salt, basil (dried or fresh), and garlic powder and red pepper flakes (if using).

Mix with a sturdy spoon until a shaggy dough forms and most of the flour is absorbed. If the dough looks like thick batter rather than dough, add 1–2 tablespoons (8–16 g) of flour.

Step 3: Knead until smooth and elastic

Turn the dough onto a lightly floured counter and knead for 8–10 minutes (or knead in a stand mixer with a dough hook on medium-low for 6–8 minutes).

You’re aiming for a dough that feels smooth and elastic. It should be slightly tacky but not sticky. If it sticks to your hands or the counter, knead in additional flour 1 tablespoon (8 g) at a time.

Step 4: First rise (bulk fermentation)

Lightly oil a clean bowl with a small drizzle of olive oil. Place the dough in the bowl and turn it once to lightly coat the surface. Cover the bowl with a lid, plate, or plastic wrap.

Let rise in a warm spot until doubled in size, 60–90 minutes. (Ideal dough temperature for rising is around 75–80°F / 24–27°C.)

Step 5: Shape and pan the loaf

Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

Gently press down the dough to deflate it. Turn it onto the counter and pat it into a rough rectangle about 8 x 12 inches. Starting from the short end, roll it up tightly into a log, pinching the seam closed. Tuck in the ends to create a neat loaf shape.

Place the loaf seam-side down in the prepared pan.

Step 6: Second rise and oven preheat

Cover the pan lightly and let the dough rise until it crowns about 1 inch (2.5 cm) over the rim, 45–60 minutes.

When the dough is close to ready, preheat the oven to 350°F (175°C) with a rack in the center.

Step 7: Bake, cool, and slice

If using the optional topping, gently brush the top with 1 teaspoon olive oil and sprinkle evenly with the Parmesan (and a pinch of dried basil if you like).

Bake for 35–40 minutes, until the top is deep golden and the loaf sounds hollow when tapped. For best accuracy, check the internal temperature in the center of the loaf: it should read 195–200°F (90–93°C).

Cool in the pan for 10 minutes, then turn the bread out onto a rack and cool for at least 45 minutes before slicing. (Slicing too early can make the crumb gummy.)

Pro Tips

• Use tomato paste for big flavor: it concentrates the “pizza” taste without making the dough watery.
• Measure flour by weight if possible: 420 g bread flour gives consistent results and a soft, sturdy crumb.
• Don’t rush the second rise: baking before the loaf has properly proofed can cause a dense texture or splitting.
• Want a softer crust? Brush the hot loaf with a little olive oil or melted butter right after baking.
• For extra basil aroma: use half dried basil in the dough and fold in a handful of chopped fresh basil during the last minute of kneading.

Variations

• Tomato Basil Parmesan Swirl: after patting the dough into a rectangle, sprinkle with 1/3 cup (35 g) shredded mozzarella and 1/4 cup (25 g) Parmesan; roll up and bake as directed.
• Olive and Herb Loaf: knead in 1/2 cup (75 g) chopped pitted olives plus 1 teaspoon dried oregano for a more Mediterranean flavor.
• Garlic Bread Style: after baking, brush slices with garlic butter and toast under the broiler for 1–2 minutes.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or tightly wrapped for up to 3 days. For longer storage, slice the loaf and freeze in a freezer bag for up to 2 months. Toast slices straight from frozen for the best texture.

Make-ahead option: after shaping the loaf and placing it in the pan, cover tightly and refrigerate for up to 16 hours. The next day, let it sit at room temperature until it crowns about 1 inch over the rim (typically 60–90 minutes), then bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 170 calories, 5 g protein, 31 g carbohydrates, 4 g fat, 2 g fiber, 4 g sugar, 260 mg sodium. Values vary by brand and exact ingredients used.