There’s something truly irresistible about the aroma of freshly baked bread infused with ripe tomatoes and fragrant basil. Our Tomato Basil Bread recipe brings together these classic flavors in a loaf that’s perfect for any meal or snack. It’s a simple way to elevate your baking game with a touch of garden-fresh goodness.
This bread is soft yet hearty with a subtle tang from the tomatoes and a burst of herbal brightness from the basil. Whether you’re serving it alongside a salad or using it for a gourmet sandwich, it adds a delicious twist to traditional bread. We’ll guide you through an easy method that guarantees a flavorful, golden crust every time.
Ingredients
To create our Tomato Basil Bread, we carefully select fresh and flavorful ingredients that perfectly blend to develop that signature taste and texture. Below, we outline each component essential for this delicious loaf.
For the Dough
- 3 ½ cups all-purpose flour (plus extra for kneading)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F/43°C)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
For the Tomato Basil Mixture
- 1 cup sun-dried tomatoes, chopped finely
- ¼ cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For Topping and Garnish
- 1 tbsp olive oil (for brushing)
- Fresh basil leaves (for garnish)
- Coarse sea salt (optional, for sprinkling)
| Ingredient Group | Key Ingredients | Notes |
|---|---|---|
| Dough | Flour, yeast, warm water, olive oil, sugar, salt | Base for a soft, sturdy bread |
| Tomato Basil Mixture | Sun-dried tomatoes, fresh basil, garlic, olive oil, salt, pepper | Adds rich tang with herbal freshness |
| Topping and Garnish | Olive oil, fresh basil, coarse sea salt | Creates golden crust and visual appeal |
These ingredients ensure that every slice of our Tomato Basil Bread bursts with vibrant flavors and aroma, bringing together the perfect harmony of texture and taste.
Equipment Needed
To bake our Tomato Basil Bread perfectly, having the right tools is essential. Each piece of equipment helps ensure the dough develops properly, the bread bakes evenly, and the flavors meld beautifully.
- Mixing Bowls
Use a large bowl to combine and knead the dough. A smaller bowl is helpful for preparing the sun-dried tomato and basil mixture before folding it into the dough.
- Measuring Cups and Spoons
Accurate measurements of flour, yeast, oil, and seasonings keep the dough balanced and consistent.
- Stand Mixer with Dough Hook (optional)
While kneading by hand works fine, a stand mixer equipped with a dough hook saves time and effort, producing a smooth elastic dough.
- Bench Scraper
This tool helps divide and shape the dough into a neat loaf, making the process cleaner and more precise.
- Loaf Pan or Baking Sheet
Use a standard 9×5-inch loaf pan for a classic shape, or a parchment-lined baking sheet for a more rustic look.
- Kitchen Towel or Plastic Wrap
Covering the dough during rising maintains the right humidity and warmth for yeast activation.
- Pastry Brush
Brush olive oil over the loaf before baking to develop a golden crust and apply toppings like fresh basil or sea salt evenly.
- Cooling Rack
Allow bread to cool fully on a rack to prevent sogginess and preserve texture.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing and kneading dough |
| Measuring Cups & Spoons | Precise ingredient measurements |
| Stand Mixer (optional) | Efficient and thorough kneading |
| Bench Scraper | Dividing and shaping the dough |
| Loaf Pan / Baking Sheet | Baking the bread |
| Kitchen Towel/Plastic Wrap | Retaining moisture during dough rising |
| Pastry Brush | Applying olive oil and toppings |
| Cooling Rack | Cooling bread evenly after baking |
Prep Work
Before we begin baking our Tomato Basil Bread, it’s essential to prepare the components with care. Proper prep ensures the flavors meld perfectly and the dough rises to create that ideal texture.
Preparing the Tomato Basil Mixture
To craft the rich, aromatic base of our bread, we first combine the tomato and basil elements carefully:
- Chop ½ cup of sun-dried tomatoes finely to release their intense, tangy flavor.
- Finely chop ⅓ cup of fresh basil leaves to preserve their bright, herbal notes.
- Mince 2 cloves of garlic for a subtle pungency that complements the tomatoes.
- In a bowl, whisk together the chopped sun-dried tomatoes, basil, and garlic with 2 tablespoons of olive oil.
- Season this mixture lightly with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
- Set the mixture aside to allow the flavors to meld while we prepare the dough, ensuring a vibrant and balanced taste in every bite.
Preparing the Dough Ingredients
Attention to detail in the dough preparation is key to achieving our bread’s soft yet hearty texture. Here’s how we prepare our essentials:
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 3 ½ cups | Measured precisely |
| Active dry yeast | 2 ¼ teaspoons | Confirm freshness |
| Warm water | 1 ¼ cups | Temperature between 100°F-110°F |
| Olive oil | 2 tablespoons | Use quality extra virgin |
| Sugar | 1 tablespoon | Assists yeast activation |
| Salt | 1 ½ teaspoons | Enhances flavor |
- Warm the water to between 100°F-110°F to activate the yeast without killing it.
- In a large mixing bowl, dissolve the active dry yeast and sugar into the warm water; allow it to sit for 5–10 minutes until it foams, indicating active yeast.
- Once bubbly, add the olive oil, salt, and measured flour one cup at a time.
- Mix with a stand mixer fitted with a dough hook or by hand until a soft dough forms.
- Ensure the dough is slightly sticky but pulls away from the bowl edges, indicating the right hydration.
By thoroughly prepping both our Tomato Basil Mixture and dough ingredients as outlined, we set the foundation for a flavorful loaf with an inviting texture and aroma.
Instructions
Follow these detailed steps to craft the perfect Tomato Basil Bread with a golden crust and vibrant flavor. Each step ensures we develop the ideal texture and savory profile.
Making the Dough
- Activate the yeast: Combine 2 ¼ teaspoons of active dry yeast with 1 ¼ cups of warm water (about 110°F) and 1 tablespoon of sugar. Stir gently and let it sit for 5–7 minutes until frothy.
- Mix dry ingredients: In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour and 1 ½ teaspoons of salt.
- Combine wet and dry: Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Stir with a wooden spoon or use a stand mixer fitted with a dough hook on low speed.
- Knead the dough: Knead for 8–10 minutes by hand on a lightly floured surface or with the mixer on medium speed. The dough should be smooth and elastic but slightly tacky.
- Prepare for rising: Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel or plastic wrap.
Incorporating the Tomato Basil Mixture
- Add tomato basil mixture: Once the dough is partially kneaded and beginning to pull together, add the prepared tomato basil mixture (sun-dried tomatoes, fresh basil, garlic, olive oil, salt, and black pepper).
- Distribute evenly: Gently knead or fold the dough a few more times so the mixture is evenly incorporated without breaking up the ingredients too much. The dough will have flecks of red and green throughout.
- Shape into a ball: Form the dough into a smooth ball to prepare for the first rise.
First Rise
- Cover and rest: Place the dough ball back into the oiled bowl, cover tightly with kitchen towel or plastic wrap.
- Let it rise: Allow the dough to rise in a warm draft-free area for 1 to 1 ½ hours, or until doubled in size.
- Check readiness: Gently press two fingers into the dough. If the indentation remains, it’s ready for shaping.
Shaping the Bread
- Deflate and portion: Lightly flour your work surface. Turn the dough out and press to gently deflate it.
- Shape loaf: Fold the dough edges toward the center to create a tight round or oval loaf. Use a bench scraper to tighten the shape as needed.
- Prepare baking vessel: Place the shaped dough seam-side down into a lightly greased loaf pan or on a parchment-lined baking sheet.
Second Rise
- Final proof: Cover the shaped loaf with a kitchen towel and let rise for 30–45 minutes until puffed and nearly doubled.
- Preheat the oven: While the dough rises, preheat the oven to 375°F (190°C).
- Prepare for baking: Just before baking brush the loaf lightly with olive oil and sprinkle with fresh basil leaves or coarse sea salt if desired.
- Start baking: Bake for 30–35 minutes, until the crust is golden brown and sounds hollow when tapped.
- Cool down: Transfer the bread to a cooling rack to cool completely before slicing.
| Step | Time Required | Temperature | Notes |
|---|---|---|---|
| Yeast activation | 5–7 minutes | 110°F | Water temperature critical |
| First rise | 1–1 ½ hours | Room temperature | Dough should double in size |
| Shaping | 10 minutes | N/A | Keep dough covered to prevent drying |
| Second rise | 30–45 minutes | Room temperature | Dough should puff and nearly double |
| Baking | 30–35 minutes | 375°F (190°C) | Crust golden and hollow sounding |
Directions for Baking
Activating the Yeast
We begin by activating the active dry yeast. Pour 1 ¼ cups of warm water (around 110°F) into a mixing bowl. Sprinkle the yeast and 1 tablespoon of sugar over the water. Let it sit for 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is alive and ready.
Mixing Dry Ingredients
Next, in a large bowl, combine 3 ½ cups of all-purpose flour with 1 ½ teaspoons of salt. Stir these dry ingredients thoroughly to ensure even distribution. This base forms the perfect structure and texture for our Tomato Basil Bread.
Kneading the Dough
Add the frothy yeast mixture and 2 tablespoons of olive oil to the dry ingredients. Mix until a rough dough forms. Transfer the dough to a lightly floured surface.
We knead the dough for 8 to 10 minutes, working until it becomes smooth, elastic, and slightly tacky but not sticky.**
Alternatively, we can use a stand mixer with a dough hook on medium speed for 6 to 7 minutes to achieve the same texture.
Incorporating the Tomato Basil Mixture
Gradually fold in the prepared Tomato Basil mixture—a blend of sun-dried tomatoes, fresh basil, garlic, olive oil, salt, and pepper.
Ensure the mixture is evenly distributed without pushing out too much air. This step infuses the dough with bold, herbal notes and tangy bursts that define the bread.
First Rise
Place the dough in a large, oiled bowl and cover with a kitchen towel or plastic wrap.
Let it rise in a warm, draft-free area for 1 to 1 ½ hours, or until the dough doubles in size.
This fermentation process develops flavor and lightens the dough for a tender crumb.
Shaping the Dough
After the first rise, punch down the dough gently to release excess air.
Shape the dough into a loaf by folding it tightly and placing it into a greased 9×5-inch loaf pan or forming a free-form loaf on a parchment-lined baking sheet.
Second Rise
Cover the shaped dough again and let it rise for 30 to 45 minutes until it puffs up noticeably and nearly doubles in volume. This final rise ensures a soft and airy interior.
Preparing for Baking
Preheat the oven to 375°F (190°C).
Just before baking, brush the surface with olive oil to create a golden crust. Optionally sprinkle coarse sea salt and a few fresh basil leaves for extra aroma and visual appeal.
Baking Time and Temperature
Place the loaf in the preheated oven and bake for 35 to 40 minutes.
The bread is perfectly baked when it has a deep golden brown crust and sounds hollow when tapped on the bottom.
An internal temperature of 190°F (88°C) also indicates it is fully baked.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Yeast Activation | 110°F (43°C) | 5–10 minutes | Look for frothy yeast mixture |
| First Rise | Warm, draft-free | 1–1 ½ hours | Dough doubles in size |
| Second Rise | Room temperature | 30–45 minutes | Dough nearly doubles |
| Baking | 375°F (190°C) | 35–40 minutes | Golden crust, hollow sound |
Cooling
Remove the baked loaf from the oven and transfer it to a cooling rack.
Allow the bread to cool completely for at least 1 hour before slicing.
This resting time lets the crumb set fully and prevents gummy texture when cut.
“Patience in cooling is key to slicing the perfect Tomato Basil Bread.”
By following these steps closely, we ensure that our Tomato Basil Bread emerges with a fragrant, moist crumb and a golden, crisp crust that entices every bite.
Cooling and Serving Suggestions
Once the Tomato Basil Bread comes out of the oven with its beautiful golden crust and rich aroma of tomatoes and basil, it’s crucial to let it cool completely on a wire rack. This step allows the crumb to set perfectly and prevents the bread from becoming gummy or doughy when sliced. Plan to cool the bread for at least 1 to 1 ½ hours before cutting into it.
Cooling Tips
- Place the bread on a wire cooling rack to enable airflow around the loaf.
- Avoid wrapping the bread while warm as this traps moisture and softens the crust.
- Use this time to prepare accompaniments or plate your serving setup.
Serving Suggestions
The Tomato Basil Bread pairs wonderfully with savory and fresh flavors. Here are some ideas to elevate your presentation and flavor experience:
| Serving Idea | Description |
|---|---|
| Gourmet Sandwiches | Layer slices with fresh mozzarella, roasted vegetables, and pesto for an Italian-inspired sandwich. |
| Soup accompaniment | Serve warm slices alongside tomato bisque or minestrone for a comforting meal. |
| Bruschetta base | Lightly toast the bread, rub with garlic, drizzle olive oil, and top with diced tomatoes and basil. |
| Cheese platter | Present slices with an assortment of cheeses like goat cheese, parmesan, and aged cheddar. |
| Breakfast toast | Spread with avocado, a sprinkle of chili flakes, and a drizzle of olive oil for a vibrant morning treat. |
Presentation Enhancements
- Brush a little olive oil on top of sliced bread to boost moistness and flavor.
- Garnish the serving plate with fresh basil leaves for a pop of green and fresh aroma.
- Sprinkle with coarse sea salt for a crunchy bite contrast.
“Allowing the tomato basil bread to cool completely before slicing guarantees a moist crumb and a crust that beautifully balances crunch and softness.“
Together these steps provide an experience that showcases all the bold tang and herbal freshness baked into our Tomato Basil Bread.
Make-Ahead Tips and Storage
To preserve the freshness and vibrant flavors of our Tomato Basil Bread, proper make-ahead strategies and storage methods are essential. Here’s how we keep every slice tasting just as delightful as when it first came out of the oven.
Make-Ahead Tips
- Prepare the dough in advance: We can mix and knead the dough, then let it rise fully. After the first rise, punch it down, shape it, and place it in the loaf pan. Cover tightly with plastic wrap and refrigerate for up to 24 hours. This slow chill allows flavor development and makes the bread easier to manage.
- Bake fresh when ready: Remove the chilled dough from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures the bread bakes evenly with a soft crumb and golden crust.
- Pre-make the Tomato Basil mixture: We can prepare the sun-dried tomato and fresh basil blend ahead of time. Store it in an airtight container in the fridge for up to 3 days, ready to be folded into the dough when mixing.
Storage Guidelines
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 2 days | Wrap cooled bread in a clean kitchen towel or paper bag to maintain crust texture. |
| Refrigerator | Up to 1 week | Store bread in an airtight container or plastic wrap to prevent drying out. |
| Freezer (whole loaf) | Up to 3 months | Wrap tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before slicing. |
| Freezer (sliced) | Up to 1 month | Lay slices flat in a single layer on a baking sheet to freeze. Transfer to freezer bags once solid. Toast directly from frozen. |
Tips for Best Texture and Flavor
- For next-day enjoyment, avoid refrigerating fresh bread without wrapping well, as the cold tends to dry it out faster.
- When freezing, double wrapping protects against freezer burn and flavor loss.
- To refresh refrigerated or frozen bread, lightly mist slices with water and warm in a 350°F oven for 5 to 7 minutes.
“Proper storage is the key to maintaining the bread’s natural moisture and vibrant flavors, especially the aromatic basil and tangy tomato notes that define this loaf.“
By following these make-ahead tips and storage strategies, we ensure every bite of our Tomato Basil Bread remains irresistibly fresh and flavorful.
Conclusion
Baking Tomato Basil Bread is a rewarding way to bring vibrant flavors into your kitchen. With the right ingredients and techniques, we can create a loaf that’s both aromatic and satisfying. This bread not only complements a variety of dishes but also adds a homemade touch to any meal.
By following the steps carefully and using proper storage methods, we ensure every slice stays fresh and delicious. Whether for a casual snack or a special gathering, Tomato Basil Bread is sure to impress and delight. Let’s get baking and enjoy every flavorful bite together!
Frequently Asked Questions
What ingredients are needed to make Tomato Basil Bread?
The main ingredients include all-purpose flour, active dry yeast, warm water, olive oil, sugar, salt, sun-dried tomatoes, fresh basil, garlic, black pepper, and optional coarse sea salt for topping.
How do I prepare the Tomato Basil mixture?
Finely chop sun-dried tomatoes, fresh basil, and garlic. Then mix them with olive oil, salt, and black pepper to create a flavorful blend that’s folded into the dough.
What equipment is essential for baking this bread?
You need mixing bowls, measuring cups and spoons, a stand mixer with a dough hook or hands for kneading, a bench scraper, loaf pan or baking sheet, kitchen towel or plastic wrap, pastry brush, and a cooling rack.
How long should the dough rise?
The dough should rise twice: first until it doubles in size (about 1 to 2 hours), and after shaping, it should rise again until puffed up, usually 30 to 60 minutes.
What is the baking temperature and time for Tomato Basil Bread?
Preheat your oven to 375°F (190°C) and bake the bread for 35 to 40 minutes until it has a golden crust and sounds hollow when tapped.
How should I cool the bread after baking?
Cool the bread completely on a wire rack for 1 to 1 ½ hours to avoid a gummy or doughy texture when sliced.
Can I make the dough ahead of time?
Yes, the dough can be prepared in advance and refrigerated for up to 24 hours to enhance flavor and convenience.
How do I store leftover Tomato Basil Bread?
Wrap cooled bread tightly for room temperature storage for a day or two. For longer storage, use airtight containers in the fridge or freeze wrapped bread properly.
What are some serving suggestions for this bread?
Serve it with gourmet sandwiches, soups, bruschetta, cheese platters, or as breakfast toast. Garnishing with fresh basil and a drizzle of olive oil enhances flavor.
How do I refresh refrigerated or frozen bread?
Warm refrigerated or frozen bread in the oven at 350°F (175°C) for 5–10 minutes to restore freshness and crust crispness before serving.