Sun-Dried Tomato Basil Sourdough Recipe

There’s something truly magical about baking your own Sun-Dried Tomato Basil Sourdough at home. The aroma of freshly baked bread, infused with the tangy sweetness of sun-dried tomatoes and the herbaceous notes of basil, fills the kitchen with warmth and comfort. This artisan bread recipe elevates the classic sourdough with bold Mediterranean flavors, making it a perfect addition to any meal or a standout snack on its own.

For those who are passionate about homemade bread recipes easy to follow, this creation offers a rewarding baking experience. Whether you’re a seasoned baker with a trusty sourdough starter recipe or a beginner eager to try your hand at bread recipes homemade, this guide will walk you through every step. The combination of chewy texture, crisp crust, and vibrant flavors will make this loaf a staple in your kitchen.

In this article, we’ll dive into the essentials of crafting this delightful bread, from ingredients to techniques, ensuring you achieve bakery-quality results at home. Let’s explore the world of boulangerie with a recipe that’s as satisfying to make as it is to eat.

Recipe Overview

Cuisine: Mediterranean-Inspired

Category: Bread, Artisan

Prep Time: 12 hours (including fermentation)

Cook Time: 45 minutes

Total Time: Approximately 13 hours

Servings: 1 loaf (about 10-12 slices)

What You’ll Need

Creating a stunning Sun-Dried Tomato Basil Sourdough requires a handful of key components, each playing a vital role in the final product. Here’s a breakdown of what you’ll need and why each ingredient matters in this artisan bread recipe.

• Sourdough Starter: The heart of any sourdough, this fermented mixture of flour and water provides natural leavening and a tangy flavor profile.
• Flour: A combination of bread flour and whole wheat flour gives the loaf structure and a nutty depth.
• Sun-Dried Tomatoes: These add a sweet-tart intensity and chewy texture, making each bite burst with flavor.
• Fresh Basil: This herb infuses the bread with aromatic freshness, complementing the tomatoes perfectly.
• Salt and Water: Essential for flavor and hydration, these help develop the dough’s texture and taste.

Gather these vibrant essentials to bake a flavorful Sun-Dried Tomato Basil Sourdough loaf at home

INGREDIENTS

• – 1/2 cup active sourdough starter (fed and bubbly)
• – 3 cups bread flour
• – 1/2 cup whole wheat flour
• – 1 1/2 cups lukewarm water
• – 1 1/2 tsp sea salt
• – 1/2 cup sun-dried tomatoes (chopped, oil-packed or dry)
• – 1/4 cup fresh basil leaves (finely chopped)

PREPARATION

1. Mix the dough: In a large mixing bowl, combine 1/2 cup active sourdough starter with 1 1/2 cups lukewarm water. Stir until mostly dissolved. Add 3 cups bread flour, 1/2 cup whole wheat flour, and 1 1/2 tsp sea salt. Mix until a shaggy dough forms.
2. Autolyse: Cover the bowl with a damp cloth and let it rest for 30 minutes. This step helps the flour hydrate and begins gluten development.
3. Incorporate flavors: After the rest, fold in 1/2 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh basil. Perform a series of stretch-and-fold techniques every 30 minutes for 2 hours to build strength in the dough.
4. Bulk fermentation: Cover the dough and let it rise at room temperature for 8-10 hours or until it has doubled in size. The longer fermentation enhances the sourdough’s signature tang.
5. Shape the loaf: Turn the dough onto a lightly floured surface. Gently shape it into a round or oval, creating surface tension. Place it in a proofing basket, seam side up, and cover.
6. Final proof: Allow the dough to proof for 1-2 hours at room temperature or refrigerate overnight for a deeper flavor.
7. Preheat and prepare: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Score the dough with a sharp blade to allow for proper expansion.
8. Bake: Carefully transfer the dough into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C).
9. Cool: Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

NUTRITION INFORMATION

• Calories: 180 per slice (based on 12 slices)
• Carbohydrates: 34g per slice
• Protein: 6g per slice
• Fat: 2g per slice
• Fiber: 2g per slice
• Sodium: 290mg per slice

Tips for a Perfect Sourdough Starter

A robust sourdough starter recipe is the foundation of any great loaf. Feed your starter regularly with equal parts flour and water, and maintain it at room temperature if baking often. Consistency is key to achieving that bubbly, active state needed for leavening.

Choosing the Right Sun-Dried Tomatoes

For this tomato recipe, opt for oil-packed sun-dried tomatoes if you want a richer flavor, or dry ones for a chewier texture. If using dry, rehydrate them in warm water for 10 minutes before chopping to ensure they blend well into the dough.

Maximizing Basil Flavor

Fresh basil is non-negotiable in this basil recipe. Add it during the folding stage to preserve its vibrant green color and aroma. Avoid over-chopping to prevent bruising, which can dull the flavor.

Achieving a Crisp Crust

The secret to a crackly crust in artisan bread recipes lies in steam. Baking in a preheated Dutch oven traps moisture during the first 20 minutes, creating that coveted texture. Don’t skip the scoring step—it’s essential for controlled expansion.

Storing Your Sourdough

Keep your Sun-Dried Tomato Basil Sourdough fresh by storing it cut-side down on a cutting board or in a bread box. Avoid plastic bags, as they trap moisture and soften the crust. For longer storage, freeze slices and toast as needed.

Pairing Ideas for Your Bread

This flavorful loaf shines alongside creamy soups, olive oil dips, or as the base for a bruschetta. Pair it with soft cheeses or prosciutto for a Mediterranean-inspired charcuterie board that highlights its bold ingredients.

FREQUENTLY ASKED QUESTIONS

How do I know if my sourdough starter is ready to use?

Your starter should be active and bubbly, doubling in size within 4-6 hours after feeding. A simple test is to drop a spoonful into water—if it floats, it’s ready for baking. If not, give it another feeding and wait a few hours before trying again.

Can I use dried basil instead of fresh?

While fresh basil is recommended for the brightest flavor in this basil recipe, you can substitute 1 tbsp of dried basil if needed. Add it earlier in the process to allow the flavors to meld with the dough during fermentation.

How can I make this recipe faster?

Sourdough requires patience due to long fermentation times, but you can speed things up slightly by using a warmer environment (around 75°F/24°C) to encourage faster rising. Avoid shortcuts like adding commercial yeast, as they alter the authentic flavor.

What if my bread doesn’t rise properly?

If your loaf doesn’t rise, check your starter’s activity first—it may not be strong enough. Also, ensure your dough isn’t over-proofed, as this can cause collapse. Stick to the recommended 8-10 hours for bulk fermentation and adjust based on room temperature.