Mediterranean Oven Baked Sun-Dried Tomato and Herb Bread
This Mediterranean-inspired bread is bursting with flavor, combining the tangy sweetness of sun-dried tomatoes with aromatic herbs and a soft, tender crumb. Oven-baked to golden perfection, it’s perfect for breakfast, a savory snack, or as a side for soups, stews, and Mediterranean spreads. The rich flavor from sun-dried tomatoes pairs beautifully with fresh rosemary, thyme, and oregano, making every slice aromatic and satisfying. Its rustic texture and vibrant appearance make it a standout addition to any table.
Prep time: 20 minutes (plus 1–2 hours for rising)
Cook time: 35–40 minutes
Total time: 1 hour 55 minutes–2 hours 5 minutes
Yield: 1 loaf (about 12 slices)
Ingredients
3 cups all-purpose flour (plus extra for kneading)
1 cup warm water (about 110°F / 43°C)
1 packet (2 ¼ teaspoons) active dry yeast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar or honey
½ cup sun-dried tomatoes, finely chopped (oil-packed preferred, drained)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon dried oregano
Optional: ¼ cup grated Parmesan or crumbled feta for topping
Instructions
In a small bowl, combine warm water, yeast, and sugar or honey. Let sit 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir with a wooden spoon until the dough begins to come together.
Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Gently fold in chopped sun-dried tomatoes and herbs, kneading just until evenly distributed.
Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough, shape it into a loaf, and place on the prepared baking sheet. Score the top with a sharp knife.
Optional: Brush the top lightly with olive oil and sprinkle with Parmesan or feta.
Bake for 35–40 minutes until golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack before slicing.
Tips
Use warm, not hot, water to avoid killing the yeast.
Knead dough thoroughly to develop gluten for a chewy, soft texture.
Chop sun-dried tomatoes finely so they distribute evenly without tearing the dough.
Oil-packed sun-dried tomatoes are preferred for flavor and moisture.
Let the dough rise in a draft-free, warm area for best results.
Score the top of the loaf to allow expansion and a rustic look.
Brushing with olive oil adds sheen and enhances flavor.
Cool completely before slicing to prevent a gummy texture.
For a softer crust, cover the loaf with foil for the first 20 minutes of baking.
Add a sprinkle of coarse sea salt on top before baking for an extra flavor boost.
Variations
Substitute fresh basil for rosemary for a sweeter herb note.
Add olives (green or kalamata) for a briny Mediterranean twist.
Mix in sun-dried tomato pesto instead of chopped tomatoes.
Sprinkle sesame seeds or pumpkin seeds on top before baking.
Use whole wheat flour for a nuttier, heartier loaf.
Add a pinch of crushed red pepper flakes for a subtle heat.
Include roasted garlic cloves for deeper savory flavor.
Replace Parmesan with vegan cheese for a dairy-free version.
Shape into rolls instead of a loaf for easy snack portions.
Drizzle with balsamic glaze before serving for a sweet-savory finish.
Q&A
Can I make this bread ahead of time?
Yes, you can prepare the dough a day ahead, refrigerate it after the first rise, then bake the next day.
Can I freeze the dough?
Yes, wrap tightly and freeze before the second rise. Thaw in the fridge overnight and let rise before baking.
Can I use dried herbs instead of fresh?
Yes, use about 1 teaspoon dried herbs in place of fresh.
Can I make this gluten-free?
Use a gluten-free flour blend with xanthan gum, but texture will differ slightly.
Can I add cheese inside the loaf?
Yes, fold in shredded cheese during the final kneading.
How long does it keep?
Store in an airtight container at room temperature for up to 3 days.
Can I make rolls instead of a loaf?
Absolutely, divide dough into smaller portions and adjust baking time to 20–25 minutes.
Can I bake in a loaf pan?
Yes, lightly grease a pan and bake 35–40 minutes, covering loosely with foil if browning too quickly.
Can I add seeds inside the dough?
Yes, sunflower, sesame, or flax seeds mix well for extra texture.
What dishes pair well with this bread?
Serve with Mediterranean dips like hummus, baba ganoush, or alongside soups and roasted vegetables.
Nutrition
(Per Slice, Approximate)
Calories: 150 kcal
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 23 g
Sugar: 2 g
Protein: 4 g
Sodium: 300 mg
Fiber: 2 g
Conclusion
Mediterranean Oven Baked Sun-Dried Tomato and Herb Bread is a versatile, flavorful loaf that elevates any meal. With its soft interior, golden crust, and aromatic blend of herbs and sun-dried tomatoes, it’s perfect for everything from a casual snack to a centerpiece at the dinner table. The bread’s rustic appearance and delightful aroma make it inviting to serve at gatherings, while its simple ingredients ensure that it’s approachable for bakers of all levels. Whether paired with olive oil for dipping, alongside a fresh salad, or with a hearty soup, each slice offers a taste of the Mediterranean that’s comforting, satisfying, and full of character.