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Thick slice of artisan bread showing a soft golden-orange baked crumb studded with maroon sun-dried tomatoes and stretchy melted white mozzarella.

Artisan Savory Tomato Basil Bread

Master the art of artisan baking with this Savory Tomato Basil Bread. Featuring a soft golden-orange crumb, wrinkled sun-dried tomatoes, and gooey melted mozzarella, all encased in a dark, charred golden-brown crust with fresh basil.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Side Dish, Snack
Cuisine: American, Italian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Bread Flour High-protein for structure (480g).
  • 2.25 tsp Active Dry Yeast Ensure it is fresh and not expired (7g).
  • 1.25 cups Warm Water Between 105°F and 110°F (300ml).
  • 2 tbsp Tomato Paste For the golden-orange color (30g).
  • 1 cup Sun-Dried Tomatoes in Oil Wrinkled chunks, lightly drained (150g).
  • 3 tbsp Reserved Sun-Dried Tomato Oil For tender crumb and rich flavor (45ml).
  • 1.5 cups Low-Moisture Mozzarella Cheese Cut into thick cubes (170g).
  • 1 tbsp Dried Italian Herb Flakes For texturing the outer crust (5g).
  • 1.5 tsp Kosher Salt Essential for flavor (9g).
  • 0.5 cup Fresh Basil Leaves Torn, for garnishing after baking (15g).

Equipment

  • 1 Stand Mixer with Dough Hook Essential for proper kneading and gluten development.
  • 1 Cast-Iron Dutch Oven Creates a steam environment for a charred, crispy crust.

Method
 

Making the Savory Tomato Basil Bread
  1. Combine warm water and active dry yeast in the bowl of a stand mixer. Let sit for 5-10 minutes until frothy and aromatic.
  2. Whisk the tomato paste and reserved sun-dried tomato oil into the frothy yeast mixture until it turns a uniform, rich orange color.
  3. Add bread flour and kosher salt. Use a dough hook on low speed to knead for 8-10 minutes until the dough passes the windowpane test.
  4. Transfer the dough to an oiled bowl, cover tightly, and let rise in a warm spot for 60 to 90 minutes until doubled in size.
  5. Punch down the dough and pat it into a large rectangle. Scatter the sun-dried tomato chunks and thick mozzarella cubes evenly. Roll it up tightly into a boule.
  6. Brush the top lightly with water and press the dried Italian herb flakes onto the surface. Cover and let rise for 45 minutes while preheating a Dutch oven at 450°F (230°C).
  7. Carefully lower the dough into the preheated Dutch oven. Bake covered for 25 minutes, then remove the lid and bake for an additional 15 to 20 minutes until a dark, charred golden-brown crust forms.
  8. Cool completely on a wire rack for at least an hour. Scatter freshly torn green basil leaves on top before slicing.

Notes

Use a digital scale for the most accurate flour measurements.
Do not slice the bread while hot, or the golden-orange crumb will turn gummy.