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A freshly baked loaf of savory tomato basil bread, shown whole with a golden crust and hints of red tomato and green basil within.

Tomato Basil Bread: A Savory, Aromatic Loaf

This easy-to-follow Tomato Basil Bread recipe yields a soft, aromatic loaf packed with sun-dried tomatoes and fresh basil. Perfect for sandwiches, toast, or as a side, this homemade savory bread is a guaranteed crowd-pleaser for any home cook.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Side Dish, Snack
Cuisine: American, Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup warm water 105-115°F or 40-46°C
  • 2 teaspoons granulated sugar
  • 2.25 teaspoons active dry yeast 1 standard packet
  • 3.5 cups bread flour plus more for dusting
  • 1.5 teaspoons salt
  • 0.5 cup sun-dried tomatoes in oil drained and chopped
  • 0.5 cup fresh basil chopped
  • 2 cloves garlic finely minced
  • 3 tablespoons extra virgin olive oil

Equipment

  • 1 Large Mixing Bowl
  • 1 9x5 Inch Loaf Pan
  • 1 Stand mixer (optional)

Method
 

  1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. In a large bowl, mix bread flour and salt. Add the yeast mixture, olive oil, chopped sun-dried tomatoes, fresh basil, and garlic. Mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes (or 6-8 minutes with a stand mixer's dough hook) until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough. On a floured surface, pat it into an 8-inch wide rectangle. Roll it up tightly into a log, pinching the seam to seal and tucking the ends under.
  6. Place the loaf in a greased 9x5 inch pan. Cover and let it rise for 45-60 minutes, until the dough is about 1 inch above the pan's rim.
  7. Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure your yeast is fresh and properly activated for the best rise.
Let the bread cool completely before slicing to prevent a gummy texture.
For an extra rich crust, brush the loaf with an egg wash (1 egg beaten with 1 tbsp of water) before baking.