Introducing Sun-Dried Tomato Bread, a robust and crusty delight crafted with the savory essence of sun-dried tomatoes, parmesan, asiago cheese, and a hint of garlic, all baked to a golden perfection. This bread boasts a hearty texture akin to sourdough but without the need for a sourdough starter. Enjoy it on its own, with a generous slab of butter, or use it as a canvas for your favorite sandwich creations. Trust me, every time you pass by this loaf, you’ll be tempted to tear off a piece—it’s truly that irresistible!
Ingredients & Substitutions
For this recipe, gather the following ingredients:
Flour: You’ll need 3 cups of all-purpose flour. While we haven’t tested other flours, feel free to experiment if you’re feeling adventurous.
Yeast: Opt for rapid-rise yeast, also known as instant yeast. Unlike active dry yeast, it doesn’t require blooming and can be mixed directly with the dry ingredients.
Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes, then drain, pat dry, and chop. Alternatively, you can use tomatoes packed in oil—simply drain and chop before use.
Cheese: A combination of parmesan and asiago cheese adds a delightful flavor and texture to the bread. You can substitute one for the other or try pecorino romano for a twist.
Garlic: Just one teaspoon of minced garlic elevates the bread’s flavor profile.
Allowing the Dough to Rise
For optimal flavor and texture, let the sun-dried tomato bread dough rise for 18 hours at room temperature. This extended rising time results in a deeper flavor and a crust with delightful bubbles, reminiscent of sourdough bread. While a shorter rising time of 3 hours is possible, it won’t produce the same distinct results. Feel free to adjust the rising time based on your preferences, keeping in mind the impact on flavor and texture.
Baking Without a Dutch Oven
While a Dutch oven is recommended for the best results, you can experiment with other oven-safe pans such as loaf pans, springform pans, or even freeform loaves on a sheet pan. Be sure to use an oven-safe lid, adjust the baking time accordingly, and note that the final results may vary.
Storing and Freezing Tips
To keep your sun-dried tomato bread fresh:
- Store it at room temperature (60°F to 80°F) in a darker place away from sunlight.
- Cut slices by halving the loaf in the middle, minimizing exposure to the cut end when reassembling.
- Wrap the loaf in plastic or aluminum foil.
- Consume within 2-3 days or freeze for later use.
For freezing:
- Allow the bread to cool completely.
- Wrap the loaf in aluminum foil and place it in a sealed plastic bag.
- Store it in a colder part of the freezer.
- When ready to enjoy, thaw at room temperature or heat in the oven for 10-15 minutes at 450°F, still wrapped in foil.
Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon rapid-rise yeast
- 1 ½ cups water, room temperature
- ¼ cup sun-dried tomatoes, softened and chopped
- ¼ cup (25 g) parmesan cheese, grated
- ¼ cup (25 g) asiago cheese, grated
- 1 teaspoon garlic, minced
Instructions:
- In a large mixing bowl, whisk together flour, salt, and yeast.
- Add water and mix until combined.
- Fold in sun-dried tomatoes, parmesan, asiago, and garlic. Let the dough rise at room temperature for 18 hours.
- Place the dough on a floured parchment paper, shape into a ball, and let it rest for 30 minutes.
- Score the top of the loaf with an “x” using a sharp knife.
- Preheat a Dutch oven to 450°F and transfer the dough with parchment paper to the hot pot. Cover and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes or until golden brown.
- Allow the loaf to cool for 30 minutes before slicing and serving. Enjoy your flavorful Sun-Dried Tomato Bread!
