Rustic Italian Tomato Bread Recipe with Sun-Dried Tomatoes

This rustic, savory Italian Tomato Bread is made with tomato paste, sun-dried tomatoes, and dried herbs, and ready in about 3 hours. The vibrant red dough bakes into a crusty loaf that fills the house with a rich, pizza-like aroma. I bake this weekly for sandwiches.

Why This Classic Works

The secret to the intense flavor is using double-concentrated tomato paste directly in the liquid. When I first tried this, I used fresh chopped tomatoes, but the excess water made the dough gummy and heavy.

Using oil-packed sun-dried tomatoes adds a chewy texture without wrecking the hydration. I always use the flavorful oil from the jar to grease the bowl for an extra savory kick.

Italian Tomato Bread Ingredients

• 3 1/2 cups Bread flour
• 2 1/4 tsp Active dry yeast (1 packet)
• 1 cup Warm water (110°F)
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tbsp Sugar
• 1 1/2 tsp Salt
• 1/2 cup Sun-dried tomatoes, oil-packed (drained and chopped)
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder

How To Make Italian Tomato Bread

1. Proof Yeast: In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Mix Liquid Base: Whisk the tomato paste, olive oil, garlic powder, and oregano into the yeast mixture until smooth and red.
3. Form Dough: Add the flour and salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 5 minutes.
4. Add Inclusions: Add the chopped sun-dried tomatoes and continue kneading for another 3-4 minutes until the dough is smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
6. Shape Loaf: Punch down the dough gently to release air. Shape it into an oval loaf or round boule and place it on a parchment-lined baking sheet.
7. Second Rise: Cover loosely with a towel and let rise for 45 minutes until puffy. Preheat oven to 375°F (190°C).
8. Bake: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden and the bottom sounds hollow when tapped.

Recipe Tips

• Drain Tomatoes Thoroughly: Pat the sun-dried tomatoes dry with paper towels before chopping. Excess oil can prevent the dough from sealing properly during kneading.
• Watch the Color: Because the dough is already red/orange, it can be hard to spot browning. Rely on the hollow tap sound to test for doneness.
• Cool Completely: Slicing this bread while hot will mash the soft crumb. Wait at least an hour before cutting for clean slices.

What To Serve With Italian Tomato Bread

This bread pairs beautifully with a hearty Minestrone or tomato basil soup, as the savory crumb stands up well to dunking. It also makes incredible grilled cheese sandwiches when paired with mozzarella and pesto.

How To Store

Store the loaf in a paper bag at room temperature for up to 2 days to keep the crust crisp. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months.

FAQs

• Can I use fresh tomatoes instead? No, fresh tomatoes release too much water during baking, which results in a soggy, uncooked center. Stick to paste and sun-dried versions.
• Can I use all-purpose flour? Yes, but bread flour gives a better chew and rise. If using all-purpose, you may need to knead slightly longer to develop the gluten.
• Why didn’t my bread rise? This is usually due to dead yeast or water that was too hot. Make sure your yeast foams at the beginning before proceeding.

Nutrition

• Calories: 185 kcal
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 360mg
• Total Carbohydrate: 34g
• Protein: 5g

Try More Recipes:

• Italian Ciabatta Bread Recipe
• Sourdough Discard Italian Bread
• Italian Flat Bread (Piadina Romagnola)

Italian Tomato Bread

Recipe by Paula

Servings

10

servings

Prep time

20

minutes

Cooking time

4

hours 

55

minutes

Total time

5

hours 

15

minutes

Italian Tomato Bread features a soft, airy crumb studded with chewy sun-dried tomatoes and savory herbs, ready in just over 3 hours. This vibrant loaf uses tomato paste and olive oil for a rich flavor perfect for sandwiches. It is an easy weekend baking project.

Ingredients

• 3 1/2 cups Bread flour

• 2 1/4 tsp Active dry yeast (1 packet)

• 1 cup Warm water (110°F)

• 2 tbsp Tomato paste

• 2 tbsp Olive oil

• 1 tbsp Sugar

• 1 1/2 tsp Salt

• 1/2 cup Sun-dried tomatoes, oil-packed (drained and chopped)

• 1 tsp Dried oregano

• 1/2 tsp Garlic powder

Directions

• Proof Yeast: In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
• Mix Liquid Base: Whisk the tomato paste, olive oil, garlic powder, and oregano into the yeast mixture until smooth and red.
• Form Dough: Add the flour and salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 5 minutes.
• Add Inclusions: Add the chopped sun-dried tomatoes and continue kneading for another 3-4 minutes until the dough is smooth and elastic.
• First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
• Shape Loaf: Punch down the dough gently to release air. Shape it into an oval loaf or round boule and place it on a parchment-lined baking sheet.
• Second Rise: Cover loosely with a towel and let rise for 45 minutes until puffy. Preheat oven to 375°F (190°C).
• Bake: Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is golden and the bottom sounds hollow when tapped.