Homemade Bread with Sun-Dried Tomatoes and a Golden Crust

The warm scent of olive oil and sun-dried tomatoes, a tender crumb, and a thin golden crust — this homemade bread is one to keep on repeat. An easy mix, two short proofs, and a steam-assisted bake in the oven deliver dependable results and a beautiful texture, while twisted loaves or a loose braid make for a striking presentation.

Ingredients

• Warm water — 2 cups (480ml)
• Sugar — 1 tsp
• Active dry yeast — 1 packet (about 7g)
• All-purpose flour — 3–4 cups, as needed (360–480g)
• Olive oil — 2–3 tbsp
• Sun-dried tomatoes — 1/2 cup, finely chopped

Step-by-Step Recipe

1. Mix the dough. In a large bowl, combine the warm water, sugar, and active dry yeast, stirring until dissolved. Add the flour gradually and knead into a soft, slightly sticky dough.
2. First proof. Drizzle in a little olive oil, knead again to distribute it evenly, cover with plastic wrap, and let rise until doubled in size.
3. Shape the loaf. Work the chopped sun-dried tomatoes into the dough. Turn it out onto a lightly floured surface, divide into portions, and roll into ropes or baguette-style loaves; if you like, braid them loosely.
4. Second proof. Transfer the shaped dough to a parchment-lined baking sheet, cover with a kitchen towel, and let it rise until noticeably puffed.
5. Steam bake. Preheat the oven to 220°C (428°F). Place an ovenproof dish with hot water on the bottom rack to create steam. Bake for 25–30 minutes, until golden brown and cooked through. Cool on a wire rack, then slice.

Nutrition (per 1 slice out of 10)

Calories	205 kcal
Protein	5 g
Fat	3.5 g
Carbohydrates	37 g

FAQ

Can I use fresh yeast instead of dry yeast?

Yes. For 7g of dry yeast, use about 21g of fresh yeast. Crumble the fresh yeast into the warm water with the sugar until dissolved, then continue with the recipe.

Can I bake this bread in a loaf pan or bread machine?

Yes. In a loaf pan, bake at 200–210°C (392–410°F) for 30–35 minutes. In a bread machine, use the dough cycle for mixing and proofing, then shape by hand and bake in the oven with steam for a better crust.

How should I store it, and can I freeze it?

Once completely cooled, store the bread at room temperature in a paper bag for 1–2 days. For longer storage, slice it, seal it in a freezer bag, and freeze for up to 2–3 months. Reheat in a toaster or oven.

Tips and Variations

• Steam in the oven helps create a thin, crisp crust. If you don’t have an ovenproof dish, mist the oven walls with water right after the bread goes in.
• The dough’s texture depends on the flour and the moisture in the sun-dried tomatoes: add flour a little at a time to keep the dough soft and slightly tacky.
• Use sun-dried tomatoes well drained of excess oil; if they’re very dry, soak them in warm water for 5–10 minutes, then pat dry.
• For a more aromatic loaf, add a pinch of dried oregano or basil to the dough. If you like, add salt as well — about 1–1.5 tsp for the flour amount listed.
• Serve with pesto, avocado, and feta for a rich, satisfying sandwich.