Rustic Sundried Tomato Bread Recipe | Easy Homemade Artisan Bread

Introduction

Rustic Sundried Tomato Bread is a culinary masterpiece that beautifully combines the earthy, savory notes of sundried tomatoes with the hearty, comforting texture of rustic bread. This bread is not only a feast for the senses but also a versatile culinary creation that elevates any meal. Its origins trace back to Mediterranean traditions, where sundried tomatoes have been cherished for centuries as a way to preserve the intense flavor of sun-ripened tomatoes. The innovation of incorporating sundried tomatoes into bread likely emerged out of a desire to enhance traditional recipes with a burst of flavor and a touch of sophistication. The resulting loaf boasts a chewy crust, a tender crumb, and an aromatic profile that makes it perfect for pairing with cheeses, charcuterie, soups, salads, or simply enjoying on its own. When you bake this bread, you bring a piece of Mediterranean sunshine into your kitchen, creating a warm, fragrant loaf that invites family and friends to gather around the table. This recipe, shared on Love With Recipes, aims to guide you through every step of crafting this delicious, hearty bread, ensuring your baking journey is both successful and enjoyable.

Time

Total preparation and baking time: approximately 3 hours and 30 minutes.

• Active preparation time: 45 minutes
• Rising time (first and second rises): approximately 2 hours
• Baking time: 30-35 minutes
• Cooling time: 15-20 minutes

Plan ahead to allow sufficient time for the dough to rise, as this step is crucial for developing the bread’s texture and flavor. The process involves multiple stages of proofing, which contribute to the rustic, airy crumb and crusty exterior.

Needed Equipment

To achieve the best results, gather the following tools and equipment before starting:

• Mixing bowls: Large enough to comfortably hold the dough during mixing and rising.
• Measuring cups and spoons: For accurate measurement of ingredients.
• Kitchen scale: Optional but recommended for precise ingredient weighing, especially for flour and dried ingredients.
• Stand mixer with dough hook attachment: Optional but highly recommended for kneading, especially for large or sticky doughs.
• Silicone spatula or dough scraper: For mixing and handling the dough.
• Kitchen towel or plastic wrap: To cover the dough during proofing.
• Baking sheet or Dutch oven: A heavy-duty baking sheet or a Dutch oven with lid for baking the loaf.
• Parchment paper: To prevent sticking and facilitate easy removal of the bread.
• Sharp serrated knife or lame: For scoring the dough before baking.
• Cooling rack: To cool the bread evenly after baking.
• Oven thermometer: Optional, to ensure optimal baking temperature.

Tags

Rustic, Mediterranean, Artisan, Homemade, Bread, Sundried tomatoes, Yeast, Baking, Comfort food, Healthy options, Vegetarian-friendly

Serving Size

One standard serving of this Rustic Sundried Tomato Bread is approximately 2 ounces (about 56 grams). The entire loaf yields approximately 12-14 slices, suitable for serving 6-7 people as a side or snack, depending on portion size. Adjust serving size based on the context—whether it’s a small appetizer, part of a larger meal, or a snack on its own.

Difficulty Level

This recipe is rated as moderate. It involves multiple steps, including dough mixing, kneading, proofing, scoring, and baking. While it requires some attention to detail, especially during proofing and shaping, it’s accessible to home bakers with basic bread-making experience. Novice bakers seeking to expand their skills will find this recipe a rewarding challenge, and experienced bakers will appreciate the depth of flavor and rustic texture achieved.

Allergen Information

This bread contains:

• Gluten: Yes, from the wheat flour used.
• Yeast: Yes, for leavening.
• Olive Oil: Contains traces of tree nuts if processed in facilities that handle nuts, although naturally nut-free.
• Possible cross-contamination: Depending on the facility, there may be traces of soy or dairy if processed in shared equipment. Always check labels for store-bought ingredients.

This recipe is free from dairy, eggs, and nuts, making it suitable for many dietary restrictions, but gluten and yeast are present.

Dietary Preference

This bread is vegetarian-friendly and can be made vegan by substituting olive oil with a plant-based oil and ensuring no animal-derived additives are used. It aligns with low-sugar and low-sodium diets if consumed in moderation, but those on gluten-free or low-carb diets should avoid this bread or seek suitable modifications.

Course

This rustic bread serves well as an appetizer, side dish, or snack. It can also be used as a base for sandwiches, or served alongside soups and salads for a hearty, flavorful addition.

Cuisine

Mediterranean-inspired, artisan-style bread with rustic appeal.

Ingredients

Instructions

Step 1: Rehydrate Sundried Tomatoes

If using dried sundried tomatoes, begin by immersing them in warm water for approximately 15-20 minutes. This step softens the tomatoes and enhances their flavor, making them easier to chop and incorporate into the dough. After soaking, drain the tomatoes thoroughly, pat dry with a paper towel, and chop into small, uniform pieces. The size of the pieces can be adjusted based on preference—smaller pieces distribute more evenly, while larger chunks provide bursts of flavor in each bite.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the flour, yeast, salt, and any optional herbs like rosemary or oregano. Use a whisk or fork to thoroughly blend these dry ingredients, ensuring even distribution of the yeast and salt, which is critical for proper fermentation and flavor development. If using instant yeast, you can mix it directly with the flour; if using active dry yeast, consider proofing it first with a small amount of warm water and a pinch of sugar to activate the yeast before adding it to the dry mix.

Step 3: Incorporate Wet Ingredients and Form Dough

Make a well in the center of the dry mixture. Pour in the warm water, olive oil, and the chopped sundried tomatoes. Using a silicone spatula or your hands, mix the ingredients until a shaggy dough begins to form. The dough should be slightly sticky but manageable. If it’s too dry, add a small splash of water; if too sticky, sprinkle in a little more flour. For those using a stand mixer, attach the dough hook, and knead on low speed for about 8 minutes until the dough is smooth, elastic, and slightly tacky.

Step 4: Kneading and First Rise

Transfer the dough onto a lightly floured surface. Knead by hand for 8-10 minutes, folding and pressing until the dough reaches a smooth, elastic consistency. Proper kneading develops gluten, which gives the bread its structure and chew. Lightly oil a large bowl with olive oil, place the kneaded dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1-2 hours, or until doubled in size. This fermentation process is vital for flavor development and creates the airy crumb characteristic of rustic bread.

Step 5: Shaping and Second Rise

After the first rise, punch down the dough gently to release excess gas. Turn it out onto a floured surface and shape into your desired form—round, oval, or freeform. Transfer the shaped dough onto a parchment-lined baking sheet or into a Dutch oven. Cover again with a moist towel or plastic wrap and let it rise for another 30-45 minutes, until it slightly puffs up. This second proof enhances the bread’s volume and texture.

Step 6: Preheat Oven and Score

While the dough is undergoing its second rise, preheat your oven to 375°F (190°C). For a professional artisan look and better oven spring, score the top of the loaf with a sharp serrated knife or bread lame. Make 2-3 shallow cuts, about ¼ inch deep, across the top. Scoring allows steam to escape and prevents cracking, while also giving the loaf an attractive, rustic appearance.

Step 7: Baking

Place the loaf in the preheated oven. If using a Dutch oven, cover with the lid to trap steam, which promotes a crackly crust. Bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. For a crustier exterior, remove the cover (if used) during the last 10 minutes of baking. Keep an eye on the color—if it browns too quickly, tent with foil to prevent burning.

Step 8: Cooling

Remove the baked bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely for at least 15-20 minutes before slicing. Cooling prevents the crumb from becoming gummy and ensures the flavors set properly. As the bread cools, the interior will continue to firm up, making slicing easier and cleaner.

Preparation Tips

• Use high-quality ingredients: Since sundried tomatoes are the star, opt for flavorful, quality sun-dried tomatoes, either store-bought or homemade. For homemade, sun-dried tomatoes are preserved in oil or dry, enhancing their depth of flavor.
• Temperature control: Ensure water is warm but not hot (around 110°F/43°C) to activate yeast without killing it.
• Hydration: Adjust water based on your flour type and humidity—drier climates may require slightly more water.
• Fermentation environment: A warm, draft-free area promotes optimal rising. You can create a warm environment by placing the bowl in an oven with the light on or on a heating pad set to low.
• Handling the dough: Avoid over-kneading if using a stand mixer, as it can develop too much gluten, making the bread dense. Hand kneading allows for better control and a more rustic texture.

Nutritional Information

Tips and Tricks

• Flavor variations: Incorporate herbs like rosemary, thyme, or oregano into the dough for added aromatic complexity.
• Cheese boost: Add shredded Parmesan or aged cheddar into the dough for a cheesy version.
• Extra crunch: Brush the top with olive oil and sprinkle with coarse sea salt before baking for an irresistible crust.
• Storage: Keep the bread in a paper bag or bread box for 2-3 days. For longer storage, freeze slices individually wrapped in plastic wrap and reheat as needed.

Add-ons

• Olives, chopped
• Sunflower or pumpkin seeds
• Crushed red pepper flakes for heat
• Fresh basil or arugula for a fresh twist

Side Dishes

• Hearty vegetable soups (e.g., minestrone, roasted tomato)
• Salads with vinaigrette or creamy dressings
• Cheese platters with cured meats and spreads
• Olive tapenade or hummus for dipping

Improvements

• Experiment with different flours, such as whole wheat or spelt, to increase fiber and nutritional content.
• Add a splash of balsamic vinegar or a touch of honey to the dough for subtle sweetness and depth.
• Incorporate roasted garlic or caramelized onions for richer flavor profiles.
• Use a baking stone instead of a baking sheet for a more authentic crust and better heat distribution.

Save and Store

Proper storage ensures your rustic sundried tomato bread remains fresh and delicious. Once cooled, store the bread in a paper bag or a bread box at room temperature for 2-3 days. For longer storage, slice the bread and freeze it in an airtight container or freezer bag. To reheat, toast slices directly from the freezer or warm the whole loaf in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid storing in plastic bags for extended periods, as this can cause the crust to soften and lose its crispness.

FAQ

Can I make this bread gluten-free?

This recipe relies heavily on gluten development for structure. To make it gluten-free, substitute the wheat flour with a suitable gluten-free flour blend and add xanthan gum or psyllium husk to mimic gluten’s elasticity. However, results may vary, and expert advice from gluten-free baking sources is recommended.

Can I use dried sun-dried tomatoes preserved in oil?

Yes, but drain and pat them dry thoroughly before chopping to prevent excess moisture from altering the dough consistency. You can also use the oil for flavoring the dough or brushing the crust.

How do I know when the bread is fully baked?

The loaf should be golden brown on the crust, and when tapped on the bottom, it sounds hollow. Using an instant-read thermometer, internal temperature should reach around 200-210°F (93-99°C).

Can I add cheese or herbs?

Absolutely. Mix shredded cheese or chopped herbs into the dough during the initial mixing stage for enhanced flavor and visual appeal.

Is this bread suitable for freezing?

Yes, once cooled completely, slice the bread and store in airtight containers or freezer bags. Reheat slices in a toaster or oven for best results.

Conclusion

Crafting your own Rustic Sundried Tomato Bread elevates your baking repertoire, providing a flavorful, aromatic, and visually appealing loaf that complements any meal or occasion. Its deep Mediterranean roots and versatile nature make it a delightful addition to your culinary collection. With patience and attention to detail, this bread transforms simple ingredients into a rustic masterpiece, perfect for sharing with loved ones or savoring on a cozy afternoon. Explore variations, add your favorite herbs or cheeses, and enjoy the satisfaction of baking a bread that resonates with tradition and innovation. Remember, the key to perfect bread lies in proper fermentation, gentle handling, and a love for the process. Share this recipe with fellow baking enthusiasts and elevate your homemade bread experience—available exclusively on Love With Recipes! Happy baking!

References

• Gisslen, Wayne. Professional Baking. Wiley, 2011.
• Mathew, David. The Bread Baker’s Apprentice. Ten Speed Press, 2001.