Sun-Dried Tomato and Herb Yeast Bread

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours (includes rising time)

Quick Ingredients

• 1 cup (240 g) warm water (105–110°F / 40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 1 tbsp (12 g) granulated sugar or honey
• 3 tbsp (42 g) extra-virgin olive oil
• 3 cups (360 g) bread flour
• 1 1/2 tsp (9 g) fine sea salt
• 1 1/2 cups (210 g) chopped sun-dried tomatoes in oil, well-drained
• 3 cloves garlic, finely minced (about 1 tbsp / 9 g)
• 2 tsp Italian seasoning
• 1/2 tsp dried rosemary (optional but great)
• 2 tbsp (10 g) grated Parmesan (optional)

Do This

• 1. Mix warm water, yeast, sugar, and olive oil; rest 5 minutes.
• 2. Stir in flour and salt; knead 8–10 minutes until smooth and elastic.
• 3. Knead in sun-dried tomatoes, garlic, herbs (and Parmesan, if using) just until evenly distributed.
• 4. Cover and rise until doubled, 75–90 minutes at warm room temperature.
• 5. Shape into a round or oval loaf; rise again 35–45 minutes.
• 6. Bake at 375°F (190°C) for 32–38 minutes until deep golden and 200°F (93°C) inside.
• 7. Cool at least 45 minutes before slicing for the best texture.

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Why You’ll Love This Recipe

• Bold, savory flavor from sun-dried tomatoes, garlic, and Italian herbs in every bite.
• Soft, chewy interior with a golden crust that feels bakery-worthy (without fancy equipment).
• Perfect with soups, salads, pasta nights, or simply toasted with butter or olive oil.
• Easy to customize: add cheese, swap herbs, or shape into rolls.

Grocery List

• Produce: garlic (3 cloves)
• Dairy: Parmesan cheese (optional)
• Pantry: bread flour, instant yeast, sugar or honey, fine sea salt, extra-virgin olive oil, sun-dried tomatoes in oil, Italian seasoning, dried rosemary (optional)

Full Ingredients

Dough Base

• 1 cup (240 g) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant yeast (or active dry yeast; see notes in Step 1)
• 1 tbsp (12 g) granulated sugar or honey
• 3 tbsp (42 g) extra-virgin olive oil
• 3 cups (360 g) bread flour (spooned and leveled, or weighed)
• 1 1/2 tsp (9 g) fine sea salt

Flavor Mix-Ins

• 1 1/2 cups (210 g) sun-dried tomatoes in oil, very well-drained and chopped (about 1/4-inch pieces)
• 3 cloves garlic, finely minced (about 1 tbsp / 9 g)
• 2 tsp Italian seasoning
• 1/2 tsp dried rosemary (optional; adds a rustic, woodsy note)
• 2 tbsp (10 g) grated Parmesan (optional, for extra savoriness)

For the Pan and Finish (Optional but Helpful)

• 1 tsp olive oil (for greasing the bowl)
• 1 tbsp bread flour or cornmeal (for dusting the pan)
• 1 tbsp olive oil (to brush the loaf before baking, optional)

Step-by-Step Instructions

Step 1: Activate the yeast and set up your dough

In a large mixing bowl (or the bowl of a stand mixer), combine the warm water (105–110°F / 40–43°C), yeast, and sugar or honey. Stir and let sit for 5 minutes.

If using instant yeast: it may not foam much, and that’s okay. If using active dry yeast: you should see light bubbling or foam by the end of the 5 minutes (a sign it’s alive and ready).

Step 2: Mix the base dough

Add the olive oil, bread flour, and salt. Mix with a sturdy spoon until a shaggy dough forms.

If using a stand mixer, use the dough hook on low speed for 2 minutes until the flour is mostly hydrated.

Step 3: Knead until smooth and elastic

Knead by hand on a lightly floured counter for 8–10 minutes, or in a stand mixer on medium-low speed for 6–8 minutes.

You’re looking for a dough that feels smooth, slightly tacky (not sticky), and elastic. If the dough is very sticky after a few minutes of kneading, add additional flour 1 tbsp at a time (up to 2–3 tbsp total). Avoid adding too much flour, or the loaf can turn dense.

Step 4: Add the tomatoes, garlic, and herbs evenly

Flatten the dough into a rough rectangle. Sprinkle on the chopped, well-drained sun-dried tomatoes, minced garlic, Italian seasoning, rosemary (if using), and Parmesan (if using).

Fold the dough over itself and knead gently for 1–2 minutes, just until the mix-ins are evenly distributed. If the dough starts slipping because of oil from the tomatoes, dust your hands and the counter lightly with flour and keep kneading until the dough feels cohesive again.

Step 5: First rise (bulk fermentation)

Lightly oil a clean bowl (about 1 tsp olive oil). Place the dough inside and turn once to coat. Cover tightly with plastic wrap or a damp towel.

Let rise at warm room temperature (about 75–78°F / 24–26°C) until doubled in size, 75–90 minutes.

Step 6: Shape the loaf and let it rise again

Line a baking sheet with parchment paper and dust lightly with flour or cornmeal.

Turn the dough out onto the counter and gently press to release large air bubbles (don’t punch aggressively). Shape into a round boule or an oval bâtard by folding the edges toward the center and tightening the surface.

Place seam-side down on the prepared baking sheet. Cover loosely and let rise until puffy and about 50% larger, 35–45 minutes.

Step 7: Bake until deeply golden

When the second rise is almost done, preheat the oven to 375°F (190°C). Place an empty metal pan (like a small roasting pan) on the bottom rack while the oven preheats (this will help you create steam for a better crust).

Right before baking, optionally brush the loaf with 1 tbsp olive oil for extra color and a lightly crisp finish. Use a sharp knife or bread lame to score the top with 2–3 shallow slashes (about 1/4-inch deep).

Put the loaf in the oven on the middle rack. Carefully pour 1 cup (240 g) hot water into the empty pan on the bottom rack, then quickly close the oven door to trap steam.

Bake for 32–38 minutes, until the loaf is deep golden brown and the internal temperature in the center reads 200°F (93°C).

Step 8: Cool for the best slice (and best flavor)

Transfer the bread to a wire rack and cool for at least 45 minutes before slicing. This resting time finishes the crumb structure so the loaf doesn’t turn gummy.

Pro Tips

• Drain the tomatoes well: Press them lightly in a sieve or between paper towels. Too much oil can make the dough slippery and affect rise.
• Use a thermometer if you can: Bread is done when it hits 200°F (93°C) in the center. It’s the simplest way to avoid underbaking.
• Want a bigger oven spring? Let the shaped loaf rise until it looks puffy but still slightly springy when gently pressed; over-proofed dough can bake up flatter.
• Garlic intensity: Minced raw garlic bakes into a bold flavor. If you want it milder and sweeter, sauté the minced garlic in 1 tsp olive oil for 1 minute, then cool before adding.
• Cleaner slices: Use a serrated bread knife and let the loaf cool fully if you’re making thin sandwich slices.

Variations

• Cheesy tomato-herb loaf: Add 3/4 cup (85 g) shredded mozzarella or provolone during Step 4 (reduce sun-dried tomatoes to 1 1/4 cups if you want easier shaping).
• Olive and tomato Italian loaf: Add 1/2 cup (75 g) sliced Kalamata olives (patted dry) with the tomatoes and herbs.
• Dinner rolls: After the first rise, divide into 12 pieces (about 60 g each), shape into balls, proof 25–30 minutes, and bake at 375°F (190°C) for 18–22 minutes.

Storage & Make-Ahead

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

Make-ahead option: After shaping (Step 6), cover and refrigerate for 8–14 hours. The next day, let the dough sit at room temperature for 45–60 minutes while the oven preheats, then bake as directed.

Nutrition (per serving)

Approximate, per 1 slice (1/12 loaf): 190 calories; 4 g fat; 34 g carbohydrates; 2 g fiber; 6 g protein; 420 mg sodium.