Dried Tomato And Rosemary Bread

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Servings: 1 Difficulty: Intermediate
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A rustic, aromatic loaf featuring sun-dried tomatoes and fresh rosemary
Dried Tomato and Rosemary Bread recipe image

This hearty Dried Tomato and Rosemary Bread is a wonderful addition to any meal, offering a robust flavor profile that complements soups, salads, or cheese boards. The combination of savory, sun-dried tomatoes and fragrant rosemary creates a complex aroma that fills the kitchen while baking. With a golden crust and a soft, chewy interior, this bread is perfect for tearing and sharing. It’s an easy recipe to make at home using simple pantry staples. Enjoy it fresh from the oven for the best texture and taste. This versatile loaf pairs beautifully with olive oil for dipping or alongside a light pasta dish for a complete meal.

Dried Tomato and Rosemary Bread recipe image
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Dried Tomato And Rosemary Bread

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 228.2

Description

This hearty Dried Tomato and Rosemary Bread is a wonderful addition to any meal, offering a robust flavor profile that complements soups, salads, or cheese boards. The combination of savory, sun-dried tomatoes and fragrant rosemary creates a complex aroma that fills the kitchen while baking. With a golden crust and a soft, chewy interior, this bread is perfect for tearing and sharing. It&# 226;ÂÂs an easy recipe to make at home using simple pantry staples. Enjoy it fresh from the oven for the best texture and taste. This versatile loaf pairs beautifully with olive oil for dipping or alongside a light pasta dish for a complete meal.

Ingredients

Directions

  1. Preheat your oven to 375ðF (190ðC).
  2. In a large bowl, combine 2/3 cup warm water with 2 tablespoons of snipped unsalted dried tomatoes. Let them soak for 10 minutes to soften.
  3. In a small bowl, dissolve 1 teaspoon of sugar in 1/4 cup of warm water. Sprinkle 1 packet of active dry yeast over the water and let it sit for 5-10 minutes until foamy.
  4. In a large mixing bowl, whisk together 3 cups of bread flour, 3/4 teaspoon salt, 1/2 teaspoon crushed rosemary, and 1/2 teaspoon paprika.
  5. Add the yeast mixture, 1 tablespoon olive oil, and the soaked tomatoes with their liquid to the dry ingredients.
  6. Mix until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  7. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
  8. Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet.
  9. Cover and let it rise again for 30 minutes.
  10. Score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
  11. Let the bread cool on a wire rack for at least 10 minutes before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 228.2kcal
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.5g2%
Sugars 1.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread, rosemary, dried tomato, homemade, rustic, herb bread, artisan, oven baked, savory, loaf, dinner side, appetizer, easy recipe, comfort food, italian style, vegetarian, plant based, garlic, olive oil, yeast
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