Baking/ Bread/ Recipes

Sun-dried Tomato & Basil Loaf

Bread is amazing, and the normal white loaf is brilliant because it serves as a great base to try different creations. This recipe is one of three loaves that I created using the traditional white bloomer recipe as a base – and this combination of Sun-dried Tomato and Basil creates a loaf that’s reminds you of a pizza with every bite! It’s amazing on it’s own, with soup or some nice cheese.

Sun-dried Tomato & Basil Loaf

Print Recipe
Serves: 12 Cooking Time: 30 - 45 mins


  • 500g Strong White Bread Flour
  • 10g Instant Yeast
  • 7g Salt
  • 250ml Water
  • 50ml Oil (use the oil from the tomatoes)
  • 450g Sun-Dried Tomatoes (from a jar, with oil)
  • Fresh Basil



Add the flour into a large bowl, or stand mixer, and add the salt to one side of the bowl and the yeast to the other side.


Add in the oil from the jar of sun-dried tomatoes and add a little of the water and start bringing everything together, adding some of the water a little at time - you may not need it all - until it comes together into a dough.


Either using the stand mixer, or on a floured surface, knead the dough for 8 - 10 minutes until it becomes smooth and elastic. Place into a lightly oiled bowl and leave to prove for at least an hour, or until doubled in size.


Remove any excess oil from the sun-dried tomatoes with some kitchen towel, and then roughly chop with a knife. You don’t need to be consistent as it’s nice to have pieces of different sizes in the loaf.


Remove the basil leaves from the stalks and finely chop with a knife.


Remove the dough from the bowl and knock all the air out and flatten it out.


Add the basil and tomatoes into the middle of the dough and fold it over, then knead into the bread really well making sure it’s distributed well throughout the dough. If the dough is sticking, then use flour and a dough scraper to help bring it together until it’s smooth and elastic.


Shape into a round cob shape using the sides of your hands to help tuck the dough underneath, place onto a baking stone or baking tray lightly dusted with flour and semolina, cover with a light tea towel and leave to prove for 1 - 2 hours or until doubled in size.


Heat the oven to 220°C/425°F/Gas Mark 7.


Lightly dust the loaf with flour and make a slash in the top with a sharp knife. Bake for 30 minutes until golden brown and hollow sounding.

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