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A close-up shot of a golden-brown, crusty loaf of homemade tomato basil bread on a rustic wooden board.

Savory Tomato Basil Bread: A Rustic Artisan Loaf

An easy recipe for a crusty, homemade Savory Tomato Basil Bread. This artisan loaf is packed with sun-dried tomatoes, fresh basil, and garlic for incredible flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups bread flour plus more for dusting
  • 2 1/4 teaspoons instant yeast 1 standard packet
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 1/2 cups warm water 105-115°F or 40-46°C
  • 2 tablespoons olive oil
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1/2 cup fresh basil chopped
  • 2 cloves garlic minced

Equipment

  • 1 Stand Mixer (Optional)
  • 1 Large Mixing Bowl
  • 1 Baking Sheet

Method
 

  1. In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt.
  2. Pour in the warm water and olive oil. Mix until a shaggy dough forms.
  3. Knead with a dough hook for 5-7 minutes or by hand on a floured surface for 8-10 minutes, until the dough is smooth and elastic.
  4. Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently deflate the dough and flatten it into a rectangle. Sprinkle evenly with the chopped sun-dried tomatoes, fresh basil, and minced garlic.
  6. Roll the dough into a log, pinching the seams to seal. Shape as desired (loaf, boule).
  7. Place the loaf on a parchment-lined baking sheet, cover, and let it rise for another 30-45 minutes.
  8. Preheat oven to 400°F (200°C). Score the top of the loaf if desired. Bake for 30-35 minutes, until golden brown and the internal temperature reaches 190°F (88°C).
  9. Let cool on a wire rack before slicing and serving.

Notes

For an extra crispy crust, place a pan of hot water on the bottom rack of the oven during baking.
Ensure your water is warm but not hot to the touch to avoid killing the yeast.
Feel free to add 1 cup of shredded Parmesan or mozzarella for a cheesy version.