Name: Sun-Dried Tomato Basil Sourdough Bread Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 100 g active sourdough starter; 500 g bread flour; 350 g water; 10 g fine sea salt; 60 g oil-packed sun-dried tomatoes, drained and chopped; 10 g fresh basil leaves, chopped

This sun-dried tomato basil sourdough bread packs chewy, tangy sourdough with sweet bursts of tomato and just enough fresh basil to remind you of summer. It’s the kind of loaf that turns a simple soup into the main event.

If you keep a bubbly starter on your counter, you can pull this off with a bit of patience and very little hands-on work.

Why This Loaf Always Wins

The dough itself is lean and crisp crusted, but every bite hides little jammy pockets of oil-packed sun-dried tomatoes. The basil adds a grassy brightness that cuts through the sourdough tang, so the bread never tastes heavy.

I love pulling this out of the oven on a Sunday. The kitchen smells like warm herbs and toasted flour, and the first slice, still slightly warm, needs nothing more than a smear of butter.

Ingredients

100 g active sourdough starter: fed, bubbly, and at its peak.
500 g bread flour: a 12 to 13% protein flour gives the best oven spring.
350 g water: lukewarm, around 80°F (27°C).
10 g fine sea salt
60 g oil-packed sun-dried tomatoes: drained well and chopped into small bits.
10 g fresh basil leaves: roughly chopped, about a small handful.

Variations / Substitutions

Roasted red peppers: swap the tomatoes for well-drained, chopped roasted red peppers for a sweeter, smokier loaf.
Dried herbs: if you don’t have fresh basil, use 1 teaspoon dried oregano or dried basil; the taste will be earthier.
Parmesan add-in: fold 30 g of finely grated Parmesan along with the tomatoes for a salty, savory crust.
Olive substitution: use chopped kalamata olives instead of tomatoes and swap the basil for fresh rosemary.

You can use the same dough base for my plain Country Sourdough Loaf if you want to keep it classic.

How to Make Sun-Dried Tomato Basil Sourdough Bread

Step 1: Mix the Dough

Combine the 500 g bread flour and 350 g water in a large bowl. Stir until no dry flour remains, then cover and let it rest for 30 minutes. This short autolyse helps the gluten start developing on its own.

After the rest, add the 100 g active starter and the 10 g salt. Mix with a wet hand by pinching and folding the dough repeatedly until everything feels evenly combined, about 2 minutes. The dough will look shaggy and feel sticky.

Step 2: Fold in the Tomatoes and Basil

Cover the bowl and let the dough rest at room temperature. Over the next 2 hours, you will perform four sets of stretch and folds, spaced about 30 minutes apart.

On the second set, scatter half the chopped sun-dried tomatoes and basil over the dough before folding. Repeat with the remaining inclusions on the third set. Use a light hand so the tomatoes stay mostly whole. By the final set, the dough will feel smooth, elastic, and dotted with red and green bits.

Step 3: Shape the Boule

Let the dough continue its bulk fermentation until it has nearly doubled and the surface shows scattered bubbles, about 4 to 5 hours total from the time you mixed in the starter. The dough should feel airy and jiggle slightly when you shake the bowl.

Turn the dough out onto a lightly floured surface. Shape it into a tight round by pulling the edges toward the center, then flip it seam side down and use your hands to create surface tension. Place it seam side up in a floured banneton or a bowl lined with a floured tea towel. Cover and refrigerate overnight, 10 to 14 hours.

Step 4: Score and Bake

Place a Dutch oven with its lid into the oven and preheat to 450°F (230°C) for at least 45 minutes. When the pot is screaming hot, turn the cold dough out onto a piece of parchment paper.

Using a sharp lame or razor blade, score the top in a single swift arc about a half-inch deep. Lift the parchment and lower the dough into the preheated pot. Cover and bake for 30 minutes, then remove the lid and bake another 15 to 20 minutes until the crust is deep amber and the loaf sounds hollow when tapped on the bottom, or a thermometer inserted into the center reads 205 to 210°F (96 to 99°C).

Step 5: Cool and Slice

Transfer the loaf to a wire rack and let it cool completely before slicing, at least 1 hour. Cutting too soon compresses the crumb.

Slice with a serrated knife and serve the bread slightly warm if you like. The crumb will be open and chewy, with ruby red bits of tomato in every slice.

Tips for a Well-Risen Loaf

Your starter needs to pass the float test: drop a spoonful into water, and if it floats, it is ready to leaven the dough.
If your kitchen is cool, bulk fermentation can take longer; look for a jiggly, airy dough rather than strictly watching the clock.
When shaping, avoid tearing the surface; gentle but firm tucks build the tension that gives you a tall oven spring.
After the overnight proof, bake straight from the fridge; a cold dough is easier to score and holds its shape better.

Bake times by your setup:

Method	Covered time	Uncovered time	Total bake time
Preheated Dutch oven	30 mins	15 to 20 mins	45 to 50 mins
Cast iron combo cooker	25 mins	20 to 25 mins	45 to 50 mins
Baking stone + steam	20 mins	25 to 30 mins	45 to 50 mins

Keeping Leftover Bread Fresh

Refrigerate: Wrap the cooled loaf tightly in plastic or a beeswax wrap and store in the fridge for up to 5 days. The crust will soften slightly.
Reheating: Warm slices in a 350°F (175°C) oven for 5 to 7 minutes to recrisp the outside.

What Goes Well With Sun-Dried Tomato Basil Sourdough Bread

A thick slice of this bread alongside a bowl of creamy tomato soup makes the best dunking combination. It also pairs well with a simple caprese salad, where the fresh mozzarella and balsamic play off the tangy, savory crumb. Use it for a grilled panini with provolone and roasted peppers, and the tomato-basil flavor already built in means you need fewer extras.

Frequently Asked Questions

Can I use dried basil instead of fresh?

Yes, use 1 teaspoon dried basil stirred in with the flour during the initial mix so it hydrates evenly.

My dough is very sticky during stretch and folds, is that normal?

Yes, a wet dough is normal for sourdough. Wet your hands lightly instead of adding more flour.

Can I skip the overnight cold proof?

You can, but the flavor will be less developed. Let the shaped loaf proof at room temperature for 1 to 2 hours until puffy, then bake immediately.

What if my loaf comes out flat?

A flat loaf often means the starter was not active enough or the dough over-fermented. Make sure your starter doubles within 4 to 6 hours of feeding before you begin.