Sun-Dried Tomato Basil Sourdough Bread
If you love homemade sourdough bread with bold Mediterranean flavors, this Sun-Dried Tomato Basil Sourdough Bread is a recipe you need to try. It combines a naturally fermented sourdough loaf with chewy sun-dried tomatoes, fragrant basil, and a touch of olive oil. The result is a rustic loaf with a crisp golden crust, soft chewy center, and bursts of savory flavor in every slice.
This bread is delicious enough to enjoy on its own, but it also makes an excellent accompaniment to soups, salads, pasta, grilled vegetables, and roasted meats. Toasted slices are especially delicious with a little butter, cream cheese, or soft cheese.
The recipe does require patience because sourdough fermentation takes time, but the process is straightforward and rewarding.
Why You’ll Love This Recipe
There are many reasons to add this flavorful sourdough bread to your baking routine.
- Naturally fermented with sourdough starter
- Packed with savory sun-dried tomatoes
- Fresh basil adds wonderful aroma
- Olive oil complements the Mediterranean flavors
- Crisp crust with a soft, chewy interior
- Perfect for sandwiches and toast
- Great alongside soups and salads
- Can be prepared with an overnight fermentation
The combination of tomatoes and basil gives this bread a flavor similar to your favorite Italian-inspired dishes.
Ingredients
For the Dough
- 100 grams active sourdough starter
- 500 grams bread flour
- 350 grams water
- 10 grams fine sea salt
- 20 grams extra-virgin olive oil
For the Filling
- 100 grams sun-dried tomatoes, drained and finely chopped
- 20–25 grams fresh basil leaves, chopped
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dried oregano, optional
- ¼ teaspoon freshly ground black pepper
Choosing the Ingredients
Sourdough Starter
Use a strong, active sourdough starter that has recently been fed and is bubbly. A healthy starter is essential for good fermentation and a light loaf.
Sun-Dried Tomatoes
Sun-dried tomatoes packed in oil work particularly well. Drain them thoroughly before chopping.
If using dry-packed sun-dried tomatoes, soften them according to the package directions before adding them to the dough.
Fresh Basil
Fresh basil provides the best flavor. Wash and dry it thoroughly before chopping.
Avoid adding wet basil to the dough because excess moisture can affect the consistency.
Olive Oil
A good-quality extra-virgin olive oil enhances the Mediterranean flavor of the bread.
How to Make Sun-Dried Tomato Basil Sourdough Bread
Step 1: Prepare the Dough
Add the water and active sourdough starter to a large mixing bowl.
Stir until the starter is mostly dissolved.
Add the bread flour and mix until no dry flour remains.
The dough will look rough and shaggy at this point.
Cover the bowl and allow it to rest for approximately 30–45 minutes.
This resting period gives the flour time to absorb the water and makes the dough easier to develop.
Step 2: Add Salt and Olive Oil
After the resting period, add the salt and olive oil.
Use wet hands to gently work the ingredients into the dough.
Continue mixing until the dough becomes more cohesive.
It may still feel sticky, which is normal for sourdough.
Avoid adding large amounts of flour because this can make the finished bread dense.
Step 3: Stretch and Fold
Over the next 2–3 hours, perform several rounds of stretch-and-folds.
To do this, wet your hand and grab one side of the dough.
Stretch it upward gently and fold it toward the center.
Turn the bowl and repeat with another section.
Continue until you’ve worked around the dough.
Cover the bowl and let it rest for about 30 minutes before repeating.
Perform approximately 3–4 rounds.
As the process continues, the dough should become smoother, stronger, and more elastic.
Step 4: Prepare the Filling
While the dough is developing, prepare the tomato and basil mixture.
Drain the sun-dried tomatoes thoroughly.
Chop them into small pieces.
Add them to a bowl with the chopped basil, olive oil, black pepper, and dried oregano if using.
Mix gently.
Keep the mixture ready for the dough.
Step 5: Add the Sun-Dried Tomatoes and Basil
Timing is important when adding fillings to sourdough.
After the dough has developed some strength, gently spread it out on a lightly wet work surface.
Scatter the sun-dried tomatoes and basil evenly across the dough.
Fold the dough over itself to enclose the filling.
Continue gently folding until the ingredients are distributed throughout.
Try not to knead aggressively because this can tear the dough and release too much of the developing air.
Step 6: Bulk Fermentation
Place the dough back into the bowl and cover it.
Allow it to ferment at room temperature for approximately 4–7 hours.
The exact time depends on your kitchen temperature and the strength of your starter.
Instead of relying only on the clock, look for visual signs.
The dough should become noticeably larger, smoother, and slightly domed. You may also see bubbles around the edges.
The dough doesn’t necessarily need to double in size.
Step 7: Shape the Dough
Once bulk fermentation is complete, gently transfer the dough onto a lightly floured surface.
Shape it into a loose round.
Let it rest uncovered for about 15–20 minutes.
Then perform the final shaping.
Fold the sides toward the center and gently create surface tension by pulling the dough toward you.
Place the shaped loaf seam-side up into a well-floured banneton.
If you don’t have a banneton, a bowl lined with a heavily floured clean kitchen towel can work.
Step 8: Cold Proof
Cover the dough and place it in the refrigerator.
Allow it to cold-proof for approximately 8–14 hours.
This overnight fermentation is convenient and helps develop the flavor.
The dough will also become easier to score and transfer to the oven when chilled.
Step 9: Prepare for Baking
The next day, preheat your oven to 450°F (230°C).
Place a Dutch oven inside while the oven heats.
Once the oven and Dutch oven are fully hot, carefully turn the dough onto a sheet of parchment paper.
Dust away excess flour if necessary.
Use a sharp bread lame or razor to make one or two cuts across the surface.
The scoring gives the bread a controlled place to expand during baking.
Step 10: Bake
Carefully place the dough into the hot Dutch oven.
Cover with the lid and bake for approximately 20 minutes.
Remove the lid and continue baking for another 20–25 minutes, or until the crust becomes deeply golden brown.
The bread should sound hollow when tapped carefully.
If you use a thermometer, the center should generally reach around 200–210°F (93–99°C).
Step 11: Cool Completely
Remove the bread from the Dutch oven and transfer it to a cooling rack.
Allow it to cool for at least 1–2 hours before slicing.
This is an important step because the crumb continues setting as the loaf cools.
Cutting too early can result in a gummy interior.
Tips for the Best Sourdough Bread
Drain the Tomatoes Well
Excess oil or moisture can make the dough difficult to handle.
Chop the Filling Small
Smaller pieces distribute more evenly and make shaping easier.
Don’t Add Too Much Filling
Sun-dried tomatoes and basil add flavor, but excessive amounts can interfere with gluten development.
Use an Active Starter
A strong starter gives you better fermentation and a lighter loaf.
Don’t Rush the Fermentation
Sourdough requires patience. Let the dough show you when it is ready.
Cool Before Cutting
Allowing the bread to cool completely produces a better crumb structure.
Delicious Variations
Tomato Garlic Sourdough
Add finely minced roasted garlic alongside the tomatoes and basil.
Cheesy Tomato Basil Bread
Add small pieces of mozzarella or Parmesan during the filling stage.
Olive Tomato Sourdough
Add chopped Kalamata or green olives for an even stronger Mediterranean flavor.
Rosemary Tomato Bread
Replace some of the basil with fresh rosemary.
Spicy Tomato Sourdough
Add a small amount of crushed red pepper flakes for a gentle kick.
How to Serve
This bread is incredibly versatile.
Serve warm slices alongside tomato soup or vegetable soup.
Use it to make sandwiches with grilled chicken, turkey, cheese, or roasted vegetables.
Toast slices and top with avocado and eggs for breakfast.
You can also serve it with olive oil and balsamic vinegar as an appetizer.
For a simple snack, toast a slice and add fresh mozzarella, basil, and a few chopped sun-dried tomatoes.
How to Store
Once the loaf has completely cooled, store it in a bread bag or wrap it loosely.
Avoid storing fresh sourdough bread in the refrigerator because refrigeration can make the crumb stale more quickly.
For longer storage, slice the loaf and freeze the pieces in a freezer-safe bag.
Toast frozen slices directly when needed.
Frequently Asked Questions
Can I use dried basil?
Yes, but fresh basil provides a brighter flavor. If using dried basil, use a smaller amount because dried herbs are more concentrated.
Can I use fresh tomatoes?
Fresh tomatoes contain much more moisture and aren’t recommended for this recipe. Sun-dried tomatoes provide concentrated flavor without adding excessive liquid.
Why is my dough sticky?
Sourdough dough can naturally be sticky, especially at higher hydration. Wet your hands during handling instead of adding lots of flour.
Can I skip the overnight proof?
Yes, but a cold overnight fermentation gives the bread more time to develop flavor and makes the baking schedule convenient.
Can I add cheese?
Absolutely. Parmesan, mozzarella, or another firm cheese can work beautifully with tomato and basil.
Final Thoughts
This Sun-Dried Tomato Basil Sourdough Bread is a wonderful combination of rustic sourdough technique and bright Mediterranean flavors. The crisp crust surrounds a soft, chewy crumb filled with savory sun-dried tomatoes and fragrant basil.
Although the recipe takes time, most of that time is simply fermentation and resting. Once the dough is prepared, the process is surprisingly manageable.
Serve this loaf with soup, salad, pasta, grilled meats, or your favorite cheese. Toast it for breakfast or use it to create a flavorful sandwich.
If you enjoy experimenting with sourdough, this recipe is a fantastic addition to your collection and an easy way to turn a classic loaf into something truly special.
Recipe at a Glance
Prep Time: 30 minutes
Fermentation Time: 5–8 hours
Cold Proof: 8–14 hours
Bake Time: 40–45 minutes
Total Time: About 14–22 hours
Servings: 10–12 slices
Difficulty: Intermediate
Category: Sourdough Bread
Method: Dutch Oven Baking
