Sun dried tomato and Parmesan Sourdough bread Recipe

If you crave a rustic loaf that’s chewy yet light, tangy yet packed with bold flavor bursts, this Sun dried tomato and Parmesan Sourdough bread is about to become your new obsession. With plump sun dried tomatoes and chunks of savory Parmesan folded into a classic sourdough, every bite brings sparkle to the table. Whether you’re a sourdough enthusiast or simply chasing bakery-worthy bread at home, this aromatic loaf is so much more than just bread—it’s a centerpiece, a conversation starter, and, honestly, my most-requested homemade treat.

Ingredients You’ll Need

You only need a handful of essentials to build incredible flavor and texture in every slice. Each ingredient in this Sun dried tomato and Parmesan Sourdough bread matters, working together to create a tender crumb, a golden crust, and those spectacular pockets of cheese and tomato.

• Bread Flour: The sturdy foundation of your loaf, high in protein for fabulous chew and strength.
• Sourdough Starter: Adds a tangy complexity and naturally leavens your bread for that signature rise and holes.
• Whole Wheat Flour: Infuses a nutty depth and rustic character to balance the tang and enrich the crumb.
• Water: Simple, but crucial—hydrates the dough for structure and helps develop flavor through fermentation.
• Sun Dried Tomatoes: Intense little bites of umami and sweetness; chop them and blot excess oil for even mixing.
• Salt: Don’t skip this; it boosts flavor and tempers any bitterness in the dough.
• Parmesan Cheese (cubed): Look for real Parmigiano-Reggiano—those cubes will melt into dreamy, savory pockets.

How to Make Sun dried tomato and Parmesan Sourdough bread

Step 1: Autolyse the Flours

Start by mixing both the bread flour and whole wheat flour with the water in a large bowl. Stir just until there are no dry spots—don’t worry about a smooth dough yet. This simple rest, called autolysing, allows the flours to fully hydrate, kickstarting gluten development and making your dough easier to work with later. Cover and set aside for 6 hours somewhere warm but not hot.

Step 2: Feed and Rest Your Starter

If your sourdough starter isn’t active, now is the time to feed it. Mix equal parts flour and water as you usually do, then let it rest for about 6–8 hours alongside your autolysing dough. You want those lovely bubbles that mean your starter is lively and hungry.

Step 3: Mix in the Starter

After the autolyse, add your bubbly starter to the dough. Squish and fold it in with your hands until thoroughly combined—no fancy mixer needed! Set aside for another 30 minutes to give the yeast a head start.

Step 4: Add Salt and First Fold

Sprinkle the salt evenly over the dough. Using damp hands, fold the dough over itself a few times to incorporate the salt while gently developing structure. Let the dough rest for another 30 minutes, covered.

Step 5: Add Sun dried Tomatoes and Parmesan

Now comes the magic! Sprinkle your chopped sun dried tomatoes and cubed Parmesan evenly across the dough’s surface. Use your hands to gently fold and tuck the mix-ins throughout, distributing them as evenly as possible. Cover and let the dough sit for 1 hour, letting those flavors start to meld.

Step 6: First Fold and Turn

After that first hour, give the dough a fold and turn. To do this, reach under the dough, gently pull up one side, and fold it over itself. Rotate the bowl and repeat on all sides. This builds gluten for a better rise and open crumb. Cover and rest.

Step 7: Repeat Folds and Bulk Fermentation

Over the next 4–5 hours, repeat the fold and turn method every 1–2 hours, for a total rise of about 5–6 hours. Each fold strengthens the dough and keeps those tasty bits distributed. By the end, you should feel the dough becoming smoother, puffier, and stretchier. A labor of love with a big flavor payoff!

Step 8: Shape and Cold Proof

Once bulk fermentation is done, gently shape your dough into a round or oblong loaf, taking care not to deflate those bubbles you’ve built. Place it seam-side up in a generously floured banneton or towel-lined bowl. Cover and refrigerate overnight. This long cold proof deepens the flavor and makes baking in the morning a breeze.

Step 9: Bake to Golden Perfection

The next morning, preheat your oven to 450°F with a Dutch oven inside. Quickly transfer the cold dough seam-side down into the hot Dutch oven. Cover and bake for 10 minutes, then reduce the heat to 425°F and continue baking covered for 25 minutes. Finally, remove the lid and bake for another 10 minutes to achieve that irresistible golden, crackling crust. The loaf is ready when it sounds hollow or registers 210°F internally.

Step 10: Cool and Slice

The hardest part—let your Sun dried tomato and Parmesan Sourdough bread cool completely before cutting. This resting time settles the crumb and prevents it from becoming gummy. Once cool, slice and enjoy the wonders you’ve baked!

How to Serve Sun dried tomato and Parmesan Sourdough bread

Garnishes

A drizzle of extra virgin olive oil or a sprinkle of flaked sea salt highlights the flavors tucked inside. Fresh herbs like basil or oregano scattered over warm slices can make this Sun dried tomato and Parmesan Sourdough bread even more inviting. If you want to wow, rub a cut garlic clove over the warm crust for an extra burst of Mediterranean flair.

Side Dishes

This loaf is the ideal company for soups—think tomato basil, creamy roasted garlic, or minestrone. Serve it with crisp salads adorned with a balsamic vinaigrette, or alongside antipasto platters loaded down with olives, prosciutto, and artichokes. It also makes an epic base for avocado toast or deli-style sandwiches.

Creative Ways to Present

You don’t have to stick to slices! Try cutting the Sun dried tomato and Parmesan Sourdough bread into cubes for homemade croutons, or grill thick pieces for panini. Serve a whole, unsliced loaf at your next dinner party—let guests tear off chunks, family style, for a truly rustic experience.

Make Ahead and Storage

Storing Leftovers

If you have any bread left over (lucky you!), store slices in a sealed container or bread bag at room temperature for up to two days. Avoid the fridge, which can dry out your Sun dried tomato and Parmesan Sourdough bread. If your kitchen is especially humid, a paper bag inside an airtight container works wonders.

Freezing

To freeze, slice the cooled bread, then wrap the slices tightly in parchment or wax paper and seal in a freezer bag. This way, you can pull out individual slices whenever you crave that cheesy tomato punch. Bread keeps well in the freezer for up to two months with very little flavor loss.

Reheating

To reheat, simply toast slices straight from the freezer or warm them in a 325°F oven on a baking sheet for 8–12 minutes. Wrap the loaf in foil for a soft crust or leave it exposed for extra crunch. Either way, reheating revives that fresh-baked aroma and gives new life to each bite.

FAQs

Can I use oil-packed sun dried tomatoes?

Absolutely! Just be sure to drain them well and gently blot away excess oil before chopping. This prevents excess moisture from interfering with your dough’s structure while still bringing all that concentrated tomato flavor.

Why did my bread turn out dense?

Denseness usually means the dough didn’t ferment long enough or the starter wasn’t active and bubbly enough to provide a strong rise. Next time, let your dough proof until it has noticeably grown and feels jiggly—a sign the yeast has been hard at work.

Can I add other cheeses?

Yes! While Parmesan shines in this Sun dried tomato and Parmesan Sourdough bread, feel free to add other sturdy, sharp cheeses like Asiago or Pecorino. Just avoid very soft or high-moisture cheeses, which can make the crumb gummy.

Is this recipe beginner-friendly?

It absolutely can be! While sourdough does require time and patience, the steps are straightforward and forgiving. Take your time, trust your senses, and don’t fret too much about perfection—every loaf tells its own delicious story.

Can I double the recipe?

Sure! Just make sure your mixing bowl is large enough and you have two Dutch ovens or bake in batches. The fermentation, proofing, and baking times remain about the same, so you can easily share the Sun dried tomato and Parmesan Sourdough bread love with more people.

Final Thoughts

I can’t wait for you to experience the pure joy of pulling a warm, golden Sun dried tomato and Parmesan Sourdough bread from your oven. Every loaf feels like a celebration—a little bit of patience, a little bit of magic, and a whole lot of soul-satisfying flavor. Give it a try and see if this doesn’t become your go-to for special meals and simple snacks alike!