There is nothing quite like the warm, intoxicating aroma of freshly baked bread filling your home. This Savory Tomato Basil Bread recipe delivers that and so much more. We’ve crafted a simple, no-fail guide to creating a rustic, artisan-style loaf with a delightfully crisp crust and a soft, airy crumb. Infused with the robust flavors of sun-dried tomatoes and fresh, peppery basil, this bread is a showstopper.
Forget complicated techniques. This recipe is designed for the enthusiastic home cook. With just a few basic ingredients and straightforward steps, you can achieve bakery-quality results right in your own kitchen.
Why This Savory Tomato Basil Bread Recipe is a Keeper
This isn’t just another bread recipe; it’s a guaranteed crowd-pleaser. The combination of sweet, chewy sun-dried tomatoes, fresh basil, and a hint of garlic creates a flavor profile that is simply irresistible. It’s incredibly versatile, perfect for sandwiches, dipping in oil, or serving alongside your favorite meal.
We focus on a simple process that builds maximum flavor. You will love how the dough feels as you work with it and be incredibly proud of the beautiful, golden-brown loaf you pull from the oven.
The Essential Ingredients
This recipe uses pantry staples to create its incredible flavor and texture. Here’s what you’ll need:
For the Dough
- Bread Flour: Provides a higher protein content, which is essential for a strong gluten structure, giving the bread its characteristic chew.
- Instant Yeast: Allows for a quicker rise compared to active dry yeast. No proofing is needed.
- Warm Water: Activates the yeast. Ensure it’s between 105-115°F (40-46°C).
- Sugar: Feeds the yeast and adds a touch of flavor.
- Salt: Crucial for flavor and for controlling the yeast’s activity.
For the Flavor Infusion
- Sun-Dried Tomatoes: Use oil-packed tomatoes for the best flavor and texture. Be sure to drain them well.
- Fresh Basil: Provides a fresh, aromatic, and slightly sweet flavor that perfectly complements the tomato.
- Garlic: Freshly minced garlic adds a pungent, savory depth.
- Olive Oil: Enriches the dough, making it softer and adding a classic Mediterranean flavor.
For a cheesy twist, consider adding a cup of shredded Parmesan or Asiago cheese along with the flavor infusions.
Step-by-Step Guide to Baking Perfection
Follow these steps closely for a perfect loaf of Savory Tomato Basil Bread every time.
- Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt.
- Add Wet Ingredients: Pour in the warm water and olive oil. Mix with a dough hook on low speed or by hand with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Increase the mixer speed to medium and knead for 5-7 minutes, or transfer to a lightly floured surface and knead by hand for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
- Incorporate Flavors: Gently deflate the risen dough. On a floured surface, flatten the dough into a rectangle. Sprinkle the drained sun-dried tomatoes, chopped basil, and minced garlic evenly over the surface.
- Shape the Loaf: Roll the dough up tightly into a log and pinch the seams to seal. You can shape it into a traditional loaf, a round boule, or even a braid.
- Second Rise: Place the shaped loaf on a baking sheet lined with parchment paper. Cover it loosely and let it rise again for another 30-45 minutes until it has puffed up.
- Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Just before baking, you can brush the loaf with an egg wash for a shiny crust and score the top with a sharp knife. Bake for 30-35 minutes, or until the crust is deep golden brown and the internal temperature reaches 190°F (88°C).
Pro-Tips for an Artisan-Quality Loaf
Want to take your Savory Tomato Basil Bread to the next level? Here are a few expert tips.
- Create Steam: For an extra crispy, crackly crust, place a shallow pan of hot water on the bottom rack of your oven while the bread bakes. The steam helps the crust develop a beautiful color and texture.
- Don’t Rush the Rise: Patience is key in bread making. Allowing your dough to fully double in size during the first rise develops its flavor and ensures a light, airy texture.
- Check for Doneness: The surest way to know your bread is done is to use an instant-read thermometer. Alternatively, you can tap the bottom of the loaf—it should sound hollow.
Creative Variations to Try
While this recipe is fantastic as is, feel free to experiment! This homemade tomato basil bread is a wonderful canvas for other flavors.
Cheesy Tomato Basil Bread
Fold in 1 cup of shredded low-moisture mozzarella or sharp Parmesan cheese when you add the tomatoes and basil for a gooey, cheesy interior.
Herb and Spice Twists
Try adding 1 teaspoon of dried oregano or rosemary for a different herbaceous note. For a bit of heat, a pinch of red pepper flakes works wonders.
What to Serve with Savory Tomato Basil Bread
This bread is incredibly versatile. Enjoy a warm slice slathered with butter, or dip it in high-quality olive oil. It makes an excellent base for bruschetta topped with fresh mozzarella and a balsamic glaze. It is the perfect companion to a bowl of hearty beef stew or used to build an amazing Turkey Dijon Melt. It’s also fantastic served alongside a fresh high-protein Italian pasta salad.
Storage and Freezing Instructions
To keep your bread fresh, store it in a bread box or a paper bag at room temperature for up to 3 days. Avoid storing it in the refrigerator, which can cause it to stale quickly.
This bread also freezes beautifully. Once completely cooled, you can wrap the entire loaf tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F (175°C) oven for a few minutes before serving.
Frequently Asked Questions
Yes, this bread freezes exceptionally well. Allow the loaf to cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
While you can, it’s not recommended as fresh tomatoes release a lot of water, which will make the dough too wet and affect the final texture. If you must use them, use a firm variety like Roma, remove the seeds, and chop them finely.
The best way to achieve a crispy, artisan-style crust is to create steam in your oven. Place a shallow pan filled with hot water on the bottom rack of your oven while the bread bakes. This keeps the crust moist initially, allowing it to rise fully before setting into a golden, crisp crust.
For maximum freshness, store the bread in a paper bag or a bread box at room temperature for up to 3 days. Avoid storing it in the refrigerator, as this will make it go stale faster.
This bread is incredibly versatile! It’s delicious on its own with butter or dipped in olive oil. It’s also perfect served alongside soups and salads, used as a base for bruschetta, or for making gourmet sandwiches.
Share Your Baking Success!
We are confident you will love this Savory Tomato Basil Bread recipe. It’s a joy to make and even more of a joy to share. If you bake a loaf, please leave a comment below and let us know how it turned out! We love hearing from you. For more visual inspiration and recipes, be sure to follow us on Pinterest.
Savory Tomato Basil Bread Recipe
Savory Tomato Basil Bread: A Rustic Artisan Loaf
Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt.
- Pour in the warm water and olive oil. Mix until a shaggy dough forms.
- 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.
- 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.
- Gently deflate the dough and flatten it into a rectangle. Sprinkle evenly with the chopped sun-dried tomatoes, fresh basil, and minced garlic.
- Roll the dough into a log, pinching the seams to seal. Shape as desired (loaf, boule).
- Place the loaf on a parchment-lined baking sheet, cover, and let it rise for another 30-45 minutes.
- 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).
- Let cool on a wire rack before slicing and serving.
Notes
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.
