There’s nothing quite like the aroma of freshly baked bread filling your kitchen, and this Tomato Basil Bread Recipe takes that experience to a whole new level. Imagine a soft, chewy crumb infused with the savory sweetness of sun-dried tomatoes and the fresh, peppery notes of basil. This recipe is surprisingly simple to make, yet it produces a loaf so delicious and beautiful it looks like it came straight from an artisan bakery. It’s the perfect side for a pasta dinner, a fantastic base for sandwiches, or simply enjoyed warm with a smear of butter.
We’ve designed this recipe for the enthusiastic home cook. Whether you’re a seasoned baker or just starting your journey with yeast, these straightforward instructions will guide you to a perfect loaf every time. Get ready to impress your family and friends!
Why You’ll Love This Tomato Basil Bread Recipe
- Incredibly Flavorful: The combination of sun-dried tomatoes and fresh basil creates a rich, savory flavor that’s simply irresistible.
- Soft and Chewy Texture: This bread has a wonderfully soft interior with a satisfyingly chewy crust, perfect for tearing and dipping.
- Surprisingly Easy: Don’t let yeast intimidate you! This recipe breaks down the process into simple, manageable steps for guaranteed success.
- Versatile & Delicious: Serve it as an appetizer, with a main course like creamy Boursin chicken, or use it to make the ultimate grilled cheese sandwich.
Key Ingredients You’ll Need
Making this incredible bread requires a handful of simple, high-quality ingredients. Here’s what you’ll need to gather.
For the Bread Dough
- All-Purpose Flour: Provides the structure for our bread. You can also use bread flour for an even chewier texture.
- Instant Yeast: Allows the bread to rise quickly without needing a separate proofing step.
- Granulated Sugar: Feeds the yeast and adds a touch of sweetness to balance the flavors.
- Salt: Essential for flavor and for controlling the yeast’s activity.
- Warm Water: Activates the yeast. Ensure it’s between 105-115°F (40-46°C) – not too hot!
- Olive Oil: Adds richness, flavor, and softness to the crumb.
For the Flavorful Filling
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. Be sure to chop them finely.
- Fresh Basil: Fresh is non-negotiable here! It provides a bright, aromatic flavor that dried basil can’t replicate.
- Garlic Powder: Adds a subtle, savory depth that complements the tomato and basil perfectly.
Step-by-Step Instructions for the Perfect Tomato Basil Bread Recipe
Follow these simple steps to bake a flawless loaf. We’ll guide you from mixing the dough to that glorious moment you pull your golden-brown bread from the oven.
- Activate the Yeast: In the bowl of a stand mixer, combine the warm water, sugar, and instant yeast. Give it a gentle whisk and let it sit for 5-7 minutes until it becomes foamy. This tells you the yeast is active and ready.
- Mix the Dough: Add the flour, salt, olive oil, chopped sun-dried tomatoes, and garlic powder to the bowl. Using the dough hook attachment, mix on low speed until a shaggy dough begins to form.
- Knead the Dough: Increase the speed to medium-low and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time.
- Incorporate the Basil: Add the chopped fresh basil and knead for another minute until it’s evenly distributed throughout the dough.
- First Rise: Lightly grease a large bowl with olive oil. Form the dough into a ball and place it in the bowl, turning it over to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Loaf: Gently punch down the dough to release the air. Transfer it to a lightly floured surface and shape it into your desired loaf form, such as a round boule or an oblong shape. Place the shaped loaf on a baking sheet lined with parchment paper.
- Second Rise: Cover the loaf loosely with plastic wrap and let it rise again for another 30-45 minutes, until it has puffed up nicely. While it’s rising, preheat your oven to 375°F (190°C).
- Bake to Perfection: Just before baking, you can brush the top with a little olive oil for a golden crust. Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 190-200°F (88-93°C). You can also tell it’s done if it sounds hollow when you tap the bottom.
- Cool Down: Let the bread cool on a wire rack for at least 30 minutes before slicing. This is crucial for the internal structure to set properly!
Baker’s Tips for Success
A few simple tips can elevate your bread from good to great.
- Check Your Yeast: Always ensure your yeast is fresh and properly foamed before adding other ingredients. This is the foundation of a good rise.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour and result in a dry, dense loaf.
- Don’t Rush the Rise: A warm, draft-free spot is key for a good rise. Be patient and let the dough double in size – this develops the best flavor and texture.
Variations and Substitutions
While this Tomato Basil Bread Recipe is fantastic as is, feel free to customize it! For a cheesy twist, try kneading in a half-cup of grated parmesan or asiago cheese with the basil. For a different flavor profile, you could swap the basil for fresh rosemary. If you’re looking for another savory baked good, give these amazing Sausage and Cheese Butter Swim Biscuits a try.
How to Serve Your Homemade Bread
This bread is a versatile star. Serve it alongside a hearty bowl of Philly Cheesesteak Soup, use it as the base for a caprese sandwich, or toast it and top with avocado. It’s also the perfect companion to a charcuterie board or simply enjoyed on its own with a drizzle of high-quality olive oil.
Storing and Freezing Instructions
To keep your bread fresh, store it in a bread bag or a sealed container at room temperature for up to 3 days. Avoid the refrigerator, as it can cause the bread to go stale faster. For longer storage, you can freeze it. Wrap the fully cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature and refresh in a 350°F oven for a few minutes before serving.
Answering Your Tomato Basil Bread Questions
Yes, adding cheese is a delicious variation! Fold in about 1/2 to 3/4 cup of grated parmesan, asiago, or sharp cheddar cheese during the last minute of kneading, along with the fresh basil.
Absolutely! You can knead the dough by hand. After mixing the ingredients into a shaggy dough in a bowl, turn it out onto a lightly floured surface and knead for 10-12 minutes until it’s smooth and elastic.
For the best flavor, fresh basil is highly recommended. It provides a bright, aromatic quality that dried basil lacks. If you must use dried, use 1/3 of the amount called for, so about 2.5 teaspoons.
The most reliable way is to use an instant-read thermometer; the internal temperature should be between 190-200°F (88-93°C). You can also look for a deep golden-brown crust and a hollow sound when you tap the bottom of the loaf.
Oil-packed sun-dried tomatoes provide the best flavor and moisture for this recipe. Drain them well and chop them finely before adding them to the dough to ensure they are evenly distributed.
Share Your Baking Success!
We are so excited for you to try this Tomato Basil Bread Recipe! It’s a true delight for the senses and a joy to bake. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations with us on Pinterest!
The Best Tomato Basil Bread Recipe
Tomato Basil Bread Recipe (That's Incredibly Easy!)
Ingredients
Equipment
Instructions
- In a stand mixer bowl, combine warm water, yeast, and sugar. Whisk gently and let it sit for 5-7 minutes until foamy.
- Add flour, salt, olive oil, chopped sun-dried tomatoes, and garlic powder. Mix with the dough hook on low until a shaggy dough forms.
- Increase speed to medium-low and knead for 6-8 minutes until the dough is smooth and elastic.
- Add the chopped fresh basil and knead for 1 more minute to combine.
- Form dough into a ball and place it in a large, greased bowl. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled.
- Punch down the dough, transfer to a floured surface, and shape into a loaf. Place on a parchment-lined baking sheet.
- Cover and let it rise for another 30-45 minutes. Preheat oven to 375°F (190°C).
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Let cool on a wire rack before slicing.
Notes
Storage: Store in a sealed container at room temperature for up to 3 days. Do not refrigerate.
