25+ Delicious Sun-Dried Tomato Bread Recipes You Need to Try

Are you looking to elevate your baking game with bold and savory flavors? Sun-dried tomatoes are the perfect ingredient to add a burst of taste and a touch of Mediterranean flair to your bread recipes.

Not only do they offer a rich, tangy flavor, but they also lend a vibrant color that can make any loaf visually appealing. In this article, we present over 25 delicious sun-dried tomato bread recipes that cater to all taste preferences, whether you’re in the mood for fluffy focaccia, hearty loaves, or unique flatbreads.

With a mix of simple and adventurous ideas, you’re sure to find the perfect recipe to impress your family and friends.

So grab your mixing bowl and let’s get baking!

25+ Delicious Sun-Dried Tomato Bread Recipes You Need to Try

With the recipes featured in this collection, you’ll never run out of creative ways to incorporate sun-dried tomatoes into your baking. Each recipe offers a delightful combination of textures and flavors, making it easy to impress your guests or simply treat yourself to something special.

Whether you choose to serve your sun-dried tomato bread as an accompaniment to a meal or as a star on its own, you’re bound to enjoy the delicious results.

So, roll up your sleeves and explore these 25+ sun-dried tomato bread recipes—your kitchen will be filled with mouthwatering aromas, and your taste buds will thank you!

Sun-Dried Tomato and Basil Focaccia

This sun-dried tomato and basil focaccia is a delightful twist on the classic Italian bread. The combination of fragrant basil and rich sun-dried tomatoes infuses every bite with a burst of flavor.

It’s perfect as an appetizer, a side dish, or even as a sandwich bread. The airy texture of the focaccia pairs beautifully with the savory toppings, making it a crowd-pleaser at any gathering.

Ingredients:

• 2 cups warm water (110°F)
• 2 tablespoons sugar
• 2 packets (4 ½ teaspoons) active dry yeast
• 4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon salt
• 1/3 cup olive oil (plus more for drizzling)
• 1 cup sun-dried tomatoes (packed in oil, chopped)
• 1/2 cup fresh basil leaves, chopped
• Sea salt for topping
• Optional: Balsamic vinegar for drizzling

Instructions:

1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Add the all-purpose flour, whole wheat flour, salt, and olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Use your fingers to stretch and shape the dough into a rectangle.
7. Press the chopped sun-dried tomatoes and basil into the surface of the dough. Drizzle with olive oil and sprinkle with sea salt.
8. Bake for 20-25 minutes, or until golden brown.
9. Let cool slightly before slicing. Optionally, drizzle with balsamic vinegar before serving.

This sun-dried tomato and basil focaccia is a versatile bread that can be enjoyed in various ways. Serve it warm as a side to pasta dishes, or slice it up for sandwiches.

The aroma of fresh basil and tomatoes will fill your kitchen, inviting everyone to enjoy a slice. It’s perfect for parties or as a delightful addition to any meal.

The best part? You can easily customize this recipe by adding other ingredients like olives or cheese to suit your taste.

Cheesy Sun-Dried Tomato Bread

Cheesy sun-dried tomato bread is a rich and flavorful loaf that combines the tang of cheese with the umami notes of sun-dried tomatoes.

This bread is perfect for toasting and slathering with butter or olive oil, making it a great accompaniment to soups and salads.

Its hearty texture and cheesy goodness make it a favorite for any bread lover.

Ingredients:

• 1 cup warm milk (110°F)
• 2 tablespoons sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 cups bread flour
• 1 teaspoon salt
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 egg (for egg wash)

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until bubbly.
2. In a separate bowl, mix the bread flour and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring to combine.
4. Incorporate the sun-dried tomatoes and both cheeses. Mix until a dough forms.
5. Knead the dough on a floured surface for about 8-10 minutes until smooth.
6. Place in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
7. Preheat the oven to 375°F (190°C).
8. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
9. Brush the top with a beaten egg for a golden crust. Bake for 30-35 minutes, or until the top is golden and the bread sounds hollow when tapped.
10. Let cool before slicing.

This cheesy sun-dried tomato bread is a delightful treat that combines rich flavors with a tender crumb. It’s an excellent choice for brunch, served with eggs or enjoyed alongside a hearty soup.

The sun-dried tomatoes lend a sweet yet savory touch, while the gooey cheese makes every bite indulgent. Experiment with different types of cheese or herbs to create your signature version of this delectable bread.

Sun-Dried Tomato and Olive Bread

Sun-dried tomato and olive bread is a Mediterranean-inspired loaf that captures the essence of sun-kissed flavors.

The tangy sun-dried tomatoes and briny olives create a perfect balance, making this bread a fantastic option for tapas or as an accompaniment to grilled meats.

Its robust flavor and chewy texture make it a hit at any gathering.

Ingredients:

• 1 ½ cups warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 ½ cups all-purpose flour
• 1 tablespoon salt
• 1/2 cup sun-dried tomatoes (chopped)
• 1/2 cup pitted olives (black or green, chopped)
• 2 tablespoons olive oil
• Fresh rosemary (optional, for flavor)

Instructions:

1. In a large mixing bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
2. Stir in the salt and olive oil, then gradually add the flour until a sticky dough forms.
3. Fold in the sun-dried tomatoes, olives, and rosemary if using.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm spot until doubled in size (about 1 hour).
6. Preheat your oven to 400°F (200°C).
7. Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
8. Let it rise for another 30 minutes. Optionally, score the top with a knife.
9. Bake for 25-30 minutes, or until the crust is golden and the bread sounds hollow when tapped.
10. Cool on a wire rack before slicing.

Sun-dried tomato and olive bread is a delicious way to bring Mediterranean flavors into your kitchen. This loaf is not just tasty; it’s also visually appealing with the vibrant colors of the tomatoes and olives.

Serve it warm with olive oil for dipping, or use it to make gourmet sandwiches. Its rich flavors also pair well with cheeses, spreads, or soups, making it a versatile addition to any meal.

Enjoy this bread fresh, or store it for later; it also makes fantastic toast!

Sun-Dried Tomato and Spinach Swirl Bread

This sun-dried tomato and spinach swirl bread is a stunning and flavorful loaf that is as pleasing to the eye as it is to the palate.

The combination of vibrant spinach and tangy sun-dried tomatoes creates a delightful flavor profile, while the swirl technique adds visual appeal.

This bread is perfect for sandwiches, toast, or simply enjoyed on its own with a little butter or olive oil.

Ingredients:

• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 cup fresh spinach (finely chopped)
• 1/2 cup sun-dried tomatoes (chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions:

1. In a mixing bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
2. Add the sugar, olive oil, salt, and flour to the yeast mixture, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth.
4. In a separate bowl, combine the chopped spinach, sun-dried tomatoes, garlic powder, and black pepper.
5. Roll the dough out into a rectangle on a floured surface. Spread the spinach and sun-dried tomato mixture evenly over the dough.
6. Roll the dough tightly from one end to the other to form a log. Pinch the seams to seal.
7. Place the loaf in a greased loaf pan, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.
8. Preheat the oven to 375°F (190°C).
9. Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped.
10. Allow to cool before slicing.

This sun-dried tomato and spinach swirl bread is a showstopper that elevates any meal. Its vibrant colors and flavors make it a great choice for gatherings or potlucks.

The swirl technique not only looks impressive but also ensures that each slice is packed with delicious ingredients.

Serve it as a side dish or use it for sandwiches—this bread is sure to impress everyone at your table.

Sun-Dried Tomato and Cheese Pull-Apart Bread

This sun-dried tomato and cheese pull-apart bread is a fun and interactive dish perfect for sharing. The soft, pillowy bread is filled with layers of sun-dried tomatoes and gooey cheese, making it a fantastic appetizer or party snack.

Each piece pulls apart easily, allowing for a delightful dipping experience with marinara sauce or olive oil.

Ingredients:

• 1 cup warm milk (110°F)
• 2 tablespoons sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 cup sun-dried tomatoes (chopped)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Optional: Marinara sauce for dipping

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a soft dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
5. Preheat your oven to 375°F (190°C).
6. Once risen, punch down the dough and roll it out into a rectangle.
7. Sprinkle sun-dried tomatoes, mozzarella, Parmesan, and Italian seasoning evenly over the dough.
8. Cut the dough into squares and stack them in a greased bundt pan or round baking dish.
9. Let the dough rise for another 30 minutes before baking for 25-30 minutes, or until golden brown.
10. Allow to cool slightly before serving with marinara sauce.

This sun-dried tomato and cheese pull-apart bread is the perfect blend of flavors and textures, making it an irresistible treat for any gathering. Its shareable nature encourages everyone to dig in and enjoy, creating a fun atmosphere.

Whether served as an appetizer or a side dish, this bread pairs wonderfully with soups, salads, or as a standalone snack.

Prepare to be the star of your next gathering with this crowd-pleasing recipe!

Sun-Dried Tomato and Herb Artisan Bread

This sun-dried tomato and herb artisan bread captures the essence of rustic baking. With its crispy crust and soft, flavorful interior, this bread is perfect for dipping in olive oil, serving with cheese, or simply enjoying on its own.

The addition of fresh herbs enhances the flavor profile, making it a versatile option for any meal.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 packets (4 ½ teaspoons) active dry yeast
• 4 cups bread flour
• 2 teaspoons salt
• 1/2 cup sun-dried tomatoes (chopped)
• 1/4 cup fresh herbs (such as rosemary, thyme, or basil, chopped)
• 1 tablespoon olive oil
• Optional: Cornmeal for dusting

Instructions:

1. In a large bowl, combine warm water and yeast. Let it sit for 5-10 minutes until bubbly.
2. Add the salt, olive oil, and flour, mixing until a rough dough forms.
3. Fold in the sun-dried tomatoes and fresh herbs until evenly distributed.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
6. Preheat your oven to 450°F (230°C). If using a baking stone, place it in the oven to preheat as well.
7. Once risen, punch down the dough and shape it into a round loaf. If desired, dust the bottom with cornmeal.
8. Place the loaf on a baking sheet or directly onto the hot baking stone.
9. Bake for 25-30 minutes, or until the crust is golden and the bread sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This sun-dried tomato and herb artisan bread brings a touch of rustic charm to your dining table. Its delightful flavors make it an excellent choice for pairing with various dishes, from antipasti platters to hearty stews.

The crispy crust and aromatic herbs create an inviting experience that will have your guests coming back for more. Enjoy this bread fresh out of the oven or toasted the next day—it’s sure to become a favorite in your recipe collection.

Sun-Dried Tomato and Goat Cheese Bread

This sun-dried tomato and goat cheese bread is a gourmet delight that combines the creamy tang of goat cheese with the rich flavors of sun-dried tomatoes.

The result is a soft and flavorful loaf that’s perfect for serving at brunch, as an appetizer, or for creating memorable sandwiches.

Its unique flavor combination is sure to impress any bread lover.

Ingredients:

• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 cup sun-dried tomatoes (chopped)
• 4 oz goat cheese (crumbled)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Instructions:

1. In a bowl, mix the warm water and yeast. Allow it to sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the flour, salt, and sugar. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Fold in the sun-dried tomatoes, crumbled goat cheese, oregano, and garlic powder, mixing until well incorporated.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area until doubled in size, about 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Allow to cool before slicing.

This sun-dried tomato and goat cheese bread is a delightful addition to any meal or gathering. The combination of flavors is both savory and tangy, making it perfect for pairing with salads, soups, or simply enjoyed with a drizzle of olive oil.

The crumbly goat cheese adds a luxurious texture that enhances the overall experience. Serve this bread warm for the best flavor, and watch as it disappears quickly from the table!

Sun-Dried Tomato and Chive Breadsticks

These sun-dried tomato and chive breadsticks are a fun and flavorful twist on traditional breadsticks. Perfect for dipping in marinara sauce or olive oil, these breadsticks make an excellent appetizer or snack.

The vibrant flavors of sun-dried tomatoes combined with fresh chives create a deliciously savory treat that’s sure to impress.

Ingredients:

• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 tablespoons sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup sun-dried tomatoes (chopped)
• 1/4 cup fresh chives (chopped)
• 1 teaspoon garlic powder
• Optional: Parmesan cheese for topping

Instructions:

1. In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until bubbly.
2. In a separate bowl, mix the flour and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a soft dough forms.
4. Fold in the sun-dried tomatoes, chives, and garlic powder.
5. Knead the dough on a floured surface for about 5-7 minutes until smooth.
6. Place the dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
7. Preheat your oven to 400°F (200°C).
8. Roll out the dough into a rectangle and cut it into strips for breadsticks.
9. Place the strips on a greased baking sheet. Optionally, sprinkle with Parmesan cheese.
10. Bake for 15-20 minutes, or until golden brown.

These sun-dried tomato and chive breadsticks are the perfect finger food for any gathering. Their deliciously savory flavor makes them an excellent companion to dips or as part of a charcuterie board.

They are easy to make and will delight your guests with their unique taste and texture. Enjoy them fresh from the oven for a warm, satisfying snack that everyone will love!

Sun-Dried Tomato and Pesto Bread

This sun-dried tomato and pesto bread is a fragrant and flavorful loaf that beautifully merges the flavors of Italy.

The rich basil pesto and sun-dried tomatoes come together to create a loaf that’s perfect for sandwiches, toast, or served alongside your favorite pasta dishes.

Its delightful aroma and unique taste will transport you straight to an Italian trattoria.

Ingredients:

• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup sun-dried tomatoes (chopped)
• 1/2 cup basil pesto
• 1/2 teaspoon red pepper flakes (optional, for a spicy kick)

Instructions:

1. In a bowl, mix warm water and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, salt, and sugar. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth.
4. Fold in the sun-dried tomatoes, pesto, and red pepper flakes if using, mixing until well incorporated.
5. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Allow to cool before slicing.

This sun-dried tomato and pesto bread is a flavorful and aromatic addition to your bread repertoire. It’s perfect for creating gourmet sandwiches or simply enjoyed with a slice of cheese.

The combination of sun-dried tomatoes and pesto adds a depth of flavor that elevates this loaf to something truly special.

Serve it fresh, and enjoy the delightful taste of Italy in every bite!

Sun-Dried Tomato Focaccia

This sun-dried tomato focaccia is a delightful take on the classic Italian bread. It features a soft, airy texture topped with savory sun-dried tomatoes and fresh herbs.

This bread is perfect for dipping in olive oil or serving alongside soups and salads. Its beautiful presentation and wonderful aroma will make it a centerpiece on any dining table.

Ingredients:

• 1 ½ cups warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup olive oil (plus more for drizzling)
• 1 cup sun-dried tomatoes (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon garlic powder
• Coarse sea salt for topping

Instructions:

1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
2. Add the sugar, salt, and olive oil to the yeast mixture. Gradually stir in the flour until a sticky dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area until doubled in size, about 1 hour.
5. Preheat your oven to 425°F (220°C).
6. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Press it out into a rectangle, about 1-inch thick.
7. Use your fingers to create dimples all over the surface. Top with sun-dried tomatoes, rosemary, garlic powder, and a drizzle of olive oil. Sprinkle with coarse sea salt.
8. Let the dough rest for another 20-30 minutes while the oven preheats.
9. Bake for 20-25 minutes, or until golden brown. Allow to cool slightly before slicing.

This sun-dried tomato focaccia is not only beautiful but also bursting with flavor. Its fluffy texture and savory toppings make it an excellent choice for sharing at gatherings or enjoying as a snack.

Pair it with your favorite dipping oil or serve it alongside a bowl of soup for a comforting meal. This focaccia will undoubtedly become a family favorite, cherished for its delightful taste and versatility.

Sun-Dried Tomato and Basil Flatbread

This sun-dried tomato and basil flatbread is a quick and easy recipe that delivers big on flavor. Perfect as a base for toppings or served with dips, this flatbread is versatile enough to suit any occasion.

The fresh basil and sun-dried tomatoes create a refreshing flavor that will have everyone asking for the recipe.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup olive oil
• 3/4 cup warm water
• 1/2 cup sun-dried tomatoes (chopped)
• 1/4 cup fresh basil (chopped)
• 1 teaspoon garlic powder

Instructions:

1. In a large bowl, mix the flour, baking powder, and salt.
2. Add the olive oil and warm water, stirring until a dough forms.
3. Fold in the sun-dried tomatoes, fresh basil, and garlic powder until evenly distributed.
4. Knead the dough on a floured surface for about 3-5 minutes until smooth.
5. Divide the dough into small balls and roll each into a thin flatbread.
6. Preheat a skillet or grill pan over medium heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through.
7. Keep warm in a towel until all flatbreads are cooked.

This sun-dried tomato and basil flatbread is perfect for a quick meal or snack. Its simple preparation and delicious flavor make it an excellent option for busy weeknights or impromptu gatherings.

Serve it warm with dips like hummus or tzatziki, or use it as a base for your favorite toppings to create a unique personal pizza.

This flatbread is a delightful way to enjoy the flavors of sun-dried tomatoes and fresh herbs.

Sun-Dried Tomato and Cheese Stuffed Bread

This sun-dried tomato and cheese stuffed bread is a hearty and satisfying dish that combines the rich flavors of sun-dried tomatoes with gooey melted cheese.

It makes for an impressive centerpiece at gatherings and is perfect for serving as an appetizer or a main dish.

The crispy crust and cheesy interior will leave everyone craving more.

Ingredients:

• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup olive oil
• 1 cup sun-dried tomatoes (chopped)
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 egg (beaten, for egg wash)

Instructions:

1. In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, mix flour, salt, and sugar. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth.
4. Roll the dough into a rectangle, about 1/2 inch thick.
5. Sprinkle the chopped sun-dried tomatoes, shredded mozzarella cheese, and Italian seasoning evenly over the dough.
6. Roll the dough tightly from one end to the other to form a log. Pinch the seams to seal.
7. Place the stuffed loaf in a greased loaf pan, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
8. Preheat the oven to 375°F (190°C).
9. Brush the top of the loaf with the beaten egg for a golden finish.
10. Bake for 30-35 minutes or until golden brown and the cheese is bubbly.
11. Allow to cool for a few minutes before slicing.

This sun-dried tomato and cheese stuffed bread is a delightful blend of flavors that is sure to impress. The combination of creamy cheese and tangy sun-dried tomatoes creates a satisfying bite in every slice.

Perfect for parties, potlucks, or a cozy family dinner, this stuffed bread is both visually appealing and delicious. Serve it warm for the best experience, and watch it quickly become a favorite at your table!

Sun-Dried Tomato Herb Bread

This sun-dried tomato herb bread is a delightful fusion of flavors, combining the sweetness of sun-dried tomatoes with aromatic herbs.

The bread is soft and fluffy on the inside, with a crispy crust that’s perfect for sandwiches or served alongside your favorite dips.

Each slice is bursting with flavor, making it an ideal choice for any meal.

Ingredients:

• 1 ½ cups warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup olive oil
• 1 cup sun-dried tomatoes (chopped)
• 2 tablespoons mixed dried herbs (such as oregano, thyme, and basil)
• 1 teaspoon garlic powder
• Optional: Fresh herbs for garnish

Instructions:

1. In a bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the flour, salt, and sugar. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Fold in the sun-dried tomatoes, dried herbs, and garlic powder, mixing until well incorporated.
5. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Allow to cool before slicing. Garnish with fresh herbs if desired.

This sun-dried tomato herb bread is a versatile addition to your meal repertoire. The combination of sun-dried tomatoes and mixed herbs creates a flavor profile that enhances everything from casual lunches to elegant dinners.

Serve it alongside soups and salads, or use it as a base for your favorite sandwiches. This bread is sure to become a staple in your kitchen, enjoyed by family and friends alike!

Spicy Sun-Dried Tomato and Cheese Pull-Apart Bread

This spicy sun-dried tomato and cheese pull-apart bread is a fun and interactive dish that’s perfect for sharing. Each fluffy piece is filled with gooey cheese and zesty sun-dried tomatoes, making it a crowd-pleaser at parties and gatherings.

The combination of flavors is sure to excite your taste buds!

Ingredients:

• 1 cup warm milk (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup melted butter
• 1/2 cup sun-dried tomatoes (chopped)
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon garlic powder

Instructions:

1. In a bowl, mix warm milk and yeast. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine flour, salt, and sugar. Add the yeast mixture and melted butter, stirring until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth.
4. Fold in the sun-dried tomatoes, mozzarella cheese, red pepper flakes, and garlic powder, mixing until well distributed.
5. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm area for about 1 hour, or until doubled in size.
6. Preheat the oven to 375°F (190°C).
7. Punch down the dough and shape it into small balls. Arrange them in a greased bundt pan.
8. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Allow to cool slightly before serving.

This spicy sun-dried tomato and cheese pull-apart bread is an exciting and flavorful dish that invites everyone to dig in! Its cheesy, spicy goodness makes it a fantastic choice for parties or movie nights.

Serve it warm, and watch as your guests enjoy pulling apart the fluffy pieces. This recipe is not only delicious but also a fun way to bring people together around the table.

Sun-Dried Tomato Cornbread

This sun-dried tomato cornbread is a delightful twist on traditional cornbread. It features the sweetness of corn paired with the tangy flavor of sun-dried tomatoes, creating a unique and tasty bread that’s perfect for serving with chili, soups, or just as a standalone snack.

Its moist texture and rich flavor make it a favorite for any occasion.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup sun-dried tomatoes (chopped)
• Optional: 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, mix cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together milk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the sun-dried tomatoes and cheese if using.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before slicing.

This sun-dried tomato cornbread is a delightful and flavorful alternative to traditional cornbread. Its unique taste makes it a perfect pairing with hearty dishes like chili or soup, and it can also be enjoyed on its own as a snack.

The addition of sun-dried tomatoes adds depth and character, making each bite satisfying. Serve this cornbread warm, and it will surely be a hit at your next gathering!

Note: More recipes are coming soon!