This Tomato Bread is a vibrant, savory loaf that brings the warmth of the Mediterranean to your kitchen. Infused with oil-packed sun-dried tomatoes, aromatic garlic, and onion, it features a beautiful salmon-pink hue and a velvety crumb. The dough is enriched with the flavorful oil from the tomatoes, creating a moist texture that pairs perfectly with soups, salads, or as a standalone snack. It&# 226;ÂÂs an impressive yet approachable bake that showcases simple ingredients transformed into something extraordinary. Enjoy it fresh from the oven, perhaps with a drizzle of olive oil or a side of tomato soup.
Tomato Bread
Description
This Tomato Bread is a vibrant, savory loaf that brings the warmth of the Mediterranean to your kitchen. Infused with oil-packed sun-dried tomatoes, aromatic garlic, and onion, it features a beautiful salmon-pink hue and a velvety crumb. The dough is enriched with the flavorful oil from the tomatoes, creating a moist texture that pairs perfectly with soups, salads, or as a standalone snack. It's an impressive yet approachable bake that showcases simple ingredients transformed into something extraordinary.Ingredients
Directions
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Finely chop the garlic and onion.
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In a small skillet, lightly sauté the garlic and onion in the tomato oil over medium heat until softened and fragrant, about 3-5 minutes.
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Remove from heat and let the mixture cool to room temperature.
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In a large bowl, stir the active dry yeast into the 1/4 cup warm water. Let stand until creamy and foamy, about 10 minutes.
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Stir in the cooled garlic-onion mixture, the oil-packed sun-dried tomatoes, and the 1 cup of room-temperature water.
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In a separate large bowl, whisk together the flour and salt.
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Gradually stir the flour mixture into the yeast mixture, one cup at a time, until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface.
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Knead the dough for 8 to 10 minutes, sprinkling with additional flour as needed, until it becomes soft, velvety, elastic, and slightly moist.
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Place the dough in a lightly oiled bowl, turning to coat.
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Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
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Punch the dough down on a lightly floured surface and knead briefly to release air.
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Shape the dough into a round loaf.
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Place the loaf on a lightly oiled baking sheet or a peel sprinkled with flour or cornmeal.
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Cover with a clean towel and let rise until doubled, about 45 to 55 minutes.
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Preheat the oven to 425ðF (218ðC). If using a baking stone, heat it for at least 30 minutes before baking.
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Transfer the loaf to the hot baking stone or sheet.
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Bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove from oven and let cool on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 201.4kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 34.3mg2%
- Total Carbohydrate 43.8g15%
- Dietary Fiber 2.3g10%
- Sugars 2.0g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.
Variations: You can substitute fresh chopped tomatoes for the sun-dried ones, but reduce the water in the recipe slightly to account for the extra moisture. Adding fresh herbs like rosemary or thyme complements the tomato flavor beautifully.
Baking Tip: For a crispier crust, place a pan of hot water in the bottom of the oven while baking to create steam. This helps the crust crackle and brown evenly.
Ingredient Note: Ensure your water is lukewarm (about 105-110ðF) when activating the yeast. Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.
