Crusty Sun Dried Tomato Sourdough Bread
A crusty sourdough loaf with a tangy, open crumb and pops of savory sun dried tomato in every bite. It bakes into a burnished, crackling crust and fills the kitchen with that unmistakable bakery smell.
This is the kind of bread that makes a simple soup or a smear of butter feel like the best dinner you ate all week. It uses the same no-fuss stretch and fold method I keep coming back to, and the tomatoes turn jammy and concentrated as the loaf bakes.
What Makes This Sourdough So Good
The crumb is a little tangy from a long ferment, with pockets of oil-kissed tomato that get almost sweet against the salt. The crust is shatteringly crisp right out of the oven and stays that way if you reheat it in a hot pan.
It isn’t fussy. You do a few folds during the first hour, then let time do the rest. The dough forgives a distracted afternoon, and the tomatoes hide any shaping wobbles nicely.
Ingredients
- 500g bread flour: high protein keeps the crumb open and chewy
- 350g water, room temperature: a 70% hydration dough that’s easy to handle
- 100g active sourdough starter: fed and doubled within the last 4 hours
- 10g fine sea salt
- 100g oil-packed sun dried tomatoes: drained well, patted dry, and roughly chopped
- 1 tbsp dried oregano or Italian herbs: optional, but it ties everything together
Variations / Substitutions
- Olives instead of tomatoes: chopped kalamata or castelvetrano olives add a briny kick
- Add cheese: 75g of diced sharp provolone or parmesan folded in with the tomatoes
- Herb swap: fresh rosemary leaves or thyme work well; use about 1 tsp finely chopped
- No oregano: skip it and the bread will still be beautifully savory
Sheet Pan Roasted Tomato and Red Pepper Soup makes a comforting soup to pair with this bread.
How to Make Sun Dried Tomato Sourdough Bread
Step 1: Mix the Dough
In a large bowl, combine the 500g bread flour and 350g water. Stir with a dough whisk or your hand until no dry flour remains. Cover and let it rest for 30 minutes, which softens the gluten and saves you kneading effort.
The mixture will look rough and shaggy, which is exactly right. Don’t worry about lumps right now — they’ll disappear as the dough hydrates.
Step 2: Add the Starter and Salt
Add the 100g active sourdough starter and 10g salt to the rested dough. Wet your hand a little, then pinch and squeeze the dough to work the starter and salt through evenly, about 2 minutes.
At this point the dough will be sticky but should feel elastic and smell mildly yeasty. Let it sit covered for 30 minutes before the first fold.
Step 3: Fold in the Tomatoes
Scatter the chopped sun dried tomatoes and the oregano over the dough. Wet your hand, reach under one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat until you have done 4 folds. Cover and rest 30 minutes.
Do two more sets of folds at 30-minute intervals, using a wet hand each time. By the last set the dough will feel pillowy and the tomatoes will be distributed in streaks. The surface should look smoother and hold a dome.
Step 4: Shape the Loaf
Turn the dough out onto a lightly floured counter. Gently pull the corners out to form a rough rectangle, then fold the top down to the center and the bottom up over it, like a letter. Roll the dough from the short end into a tight batard, pinching the seam closed.
Place the shaped dough seam-side up in a well-floured banneton or a bowl lined with a floured tea towel. Cover and let it proof at room temperature until it passes the poke test, about 1 to 2 hours depending on kitchen warmth.
Step 5: Score and Bake
Set a Dutch oven with its lid in the oven and preheat to 500°F (260°C) at least 30 minutes before baking. Turn the dough out onto a piece of parchment paper, seam-side down. Slash the top with a lame or sharp serrated knife in one confident stroke, then lower it into the hot pot using the parchment as a sling.
Bake covered for 20 minutes, then remove the lid and lower the oven to 450°F (230°C). Bake another 20 to 25 minutes until the crust is deep amber. The kitchen will smell deeply savory and the loaf will sound hollow when you tap the bottom.
Step 6: Cool and Slice the Loaf
Lift the bread out of the pot with the parchment and transfer it to a wire rack. Let it cool completely, at least an hour, before slicing.
Slide a serrated knife through the crisp crust and you’ll see an airy crumb studded with glistening ruby pockets. Serve warm with butter or alongside a bowl of soup for the most satisfying bite.
A Few Notes Before You Start
- Trust your starter: if it doesn’t double in volume within 4 hours of feeding, give it another cycle before mixing the dough.
- Use oil-packed tomatoes: they mellow in the dough, while dry-packed ones can pull moisture away and stay tough.
- Cold hands: dough sticks less if you keep your hands slightly cool and wet during folds, not just damp.
- If the top browns too fast: tent a piece of foil over the lidless Dutch oven after 15 minutes uncovered.
- Leftover tomato oil: drizzle a spoonful into soup or onto the next focaccia you make.
Bake times for different setups:
| Setup | Covered bake | Uncovered bake |
|---|---|---|
| Dutch oven (5-6 qt) | 20 mins at 500°F | 20-25 mins at 450°F |
| Baking stone + steam tray | 15 mins with steam | 20-25 mins at 450°F |
Keeping the Bread Fresh
- Refrigerate: storing sourdough in the fridge can stale the crumb faster. Keep it cut-side down on a wooden board at room temperature for 2 to 3 days.
- Reheating: a few slices in a dry skillet over medium heat for 2 minutes per side brings the crust back to life.
What to Serve with Sun Dried Tomato Sourdough
A dunk in a creamy tomato soup picks up the same savory notes, while a swipe of ricotta and a drizzle of honey lets the tangy crumb shine. Slicing it thick and toasting it for a grilled cheese with fontina turns into a lunch you’ll think about all morning.
Frequently Asked Questions
Can I use a sourdough discard that isn’t active?
No, you need an active starter that peaks and floats a spoonful in water, otherwise the loaf won’t rise well. Discard works better in crackers or pancakes.
Can I bake this without a Dutch oven?
Yes, place a baking stone or inverted sheet tray in the oven, slide the loaf onto it, and add a pan of boiling water on the rack below for steam. Bake at 450°F for about 35 minutes.
What if I only have dry-packed sun dried tomatoes?
Soak them in just-boiled water for 10 minutes, then drain and pat them very dry before chopping. They won’t be as rich as oil-packed but will work.
My dough feels too wet during shaping. What should I do?
Use a light dusting of flour on the work surface and your hands, but avoid adding so much that it dries the dough. A bench scraper helps you lift and shape without tearing.
Sun Dried Tomato Sourdough Bread Recipe
Ingredients
Method
- Mix the flour and water until no dry flour remains, cover, and rest 30 minutes.
- Add starter and salt, then pinch and squeeze to combine thoroughly. Cover and rest 30 minutes.
- Scatter tomatoes and oregano over the dough. Do 4 stretch and folds, cover, and rest 30 minutes. Repeat two more sets of folds at 30-minute intervals.
- Turn dough out, shape into a batard, and place seam-up in a floured banneton. Cover and proof 1 to 2 hours until the dough springs back slowly when poked.
- Preheat Dutch oven at 500°F (260°C) for 30 minutes. Turn dough onto parchment, score the top, and lower into the pot. Bake covered 20 minutes, then uncover and bake at 450°F (230°C) for 20 to 25 minutes.
- Cool on a wire rack for at least 1 hour, then slice and serve.
Notes
