Indulge in a tangy, savory sourdough creation featuring enriched bread flour, bubbly starter, and vibrant sun dried tomatoes complemented by freshly grated Parmesan. The aromatic blend of salt and optional olive oil ensures each bite bursts with flavor and rustic charm, ideal for toast, sandwiches, or enjoying on its own.

Jump to Recipe

I discovered this Sun Dried Tomato and Parmesan Sourdough Bread recipe while exploring unique sourdough mix ins for a change of pace from my usual cheese sourdough experiments. The bread uses simple ingredients like 500g bread flour, 350ml room temperature water, 100g active sourdough starter and 10g salt to create a tangy base that is both nutritious and satisfying.

I added 100g chopped sun dried tomatoes and 50g freshly grated Parmesan cheese to deliver a distinctive bold taste. Using a bit of olive oil optionally infuses extra flavor without compromising its holiday sourdough health benefits.

This bread strikes a balance between a nutritional boost and a robust flavor profile similar to pizza sourdough bread and other stuffed sourdough recipes. Its hearty textures and nutritional value make it perfect to eat as is or toasted with butter for a delicious meal any time.

Why I Like this Recipe

I really love this recipe because first, I enjoy how the tangy sourdough starter brings a unique kick that makes every bite interesting. Second, the burst of flavor from the sun dried tomatoes mixed with the richness of freshly grated Parmesan makes it so satisfying and a bit unexpected. Third, I appreciate the versatility of the bread – I can eat it plain for a snack, or toast it with butter for a hearty meal. Finally, I value the hands-on process of making it; every step feels rewarding and gives me a sense of achievement even if it doesn’t always come out perfect.

Ingredients

Print Recipe (No Advertisments)

Bread flour offers structure, a rich carbohydrate source, and gluten for satisfying chewiness.
Active sourdough starter gives tangy flavor, ferments dough, and improves overall digestibility benefits.
Sun dried tomatoes add vibrant tang, extra vitamins and antioxidants for rich flavor.
Parmesan cheese delivers umami flavor, protein and calcium, deepening the savory profile amazingly.
Olive oil gracefully adds subtle fruity notes and tender texture if you want extra flavor.
Salt intensifies tastes and regulates fermentation creating a well balanced and tasty rise.
Water hydrates ingredients, activates gluten and perfectly melds all flavours for ideal dough.
Extra Parmesan topping boosts savory depth and gives a satisfying final crunch.

Ingredient Quantities

500g bread flour

350ml water (room temperature)

100g active sourdough starter (fed and bubbly)

10g salt

100g sun dried tomatoes (drained and chopped)

50g freshly grated Parmesan cheese

1 tbsp olive oil (optional, for extra flavor)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix together the bread flour, water at room temperature and the active sourdough starter until everything is well combined.

2. Cover the bowl with a clean towel and let it rest for about 30 minutes so the flour can fully hydrate.

3. After the rest, add in the salt, the optional olive oil, drained chopped sun dried tomatoes and half of the freshly grated Parmesan cheese. Stir or knead gently until the additions are evenly distributed.

4. Now let the dough bulk ferment for about 2 hours at room temperature. Every 30 minutes, do a simple fold by stretching and folding the edges back into the middle to help develop the gluten.

5. After the bulk fermentation, turn the dough out onto a lightly floured surface and pre-shape it into a round loaf. Let it rest for about 20 minutes.

6. Perform the final shaping by gently forming the dough into your desired shape – either a round or an oval – careful not to deflate it too much.

7. Place the shaped dough into a well floured proofing basket or bowl and cover it. Let it proof for about 2 to 4 hours at room temperature or you can do an overnight proof in the fridge if you want a tangier bread.

8. Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven or heavy covered pot inside to get it really hot.

9. Once the dough is proofed, carefully turn it out onto a piece of parchment paper, score the top lightly, and then transfer it into the heated Dutch oven.

10. Bake covered for 20 minutes then remove the cover and bake for an extra 15 to 20 minutes until the crust is golden and crisp. Let the bread cool for about an hour before enjoying it as is or toasted with butter.

Equipment Needed

1. Large bowl for mixing dough
2. Measuring cups and a kitchen scale (to get the ingredients right)
3. A spoon or spatula for mixing and folding
4. A clean towel to cover the bowl during the resting periods
5. A lightly floured countertop or board for kneading and shaping the dough
6. A proofing basket or a suitable bowl to hold the shaped dough during its final rise
7. Parchment paper to help transfer the dough into the heated pot
8. A Dutch oven or any heavy covered pot for baking the bread
9. An oven preheated to 450°F (230°C) to finish the baking process

FAQ

Q: Do I really have to use a sourdough starter?

A: Yes its essential for the flavour and texture of the bread but if you dont have one, you can try using commercial yeast though it might not have the same tangy kick.

Q: Can I use extra olive oil?

A: Sure, you can drizzle a bit more olive oil if you want a richer taste. Its completely optional and wont change the overall recipe if you skip it.

Q: How should I prepare the sun dried tomatoes?

A: It is best to drain and chop them into small pieces. This helps distribute the flavor evenly into the dough and prevents clumping.

Q: How long should the dough be left to rise?

A: You should let the dough rise for about 4 to 6 hours at room temperature depending on how active your starter is. If its really bubbly, you may see it ready sooner.

Q: Can I mix in other herbs or cheeses?

A: Absolutely, feel free to experiment by adding herbs like basil or a different kind of cheese if you want to give the bread a unique twist.

Sun Dried Tomato And Parmesan Sourdough Bread Recipe Substitutions and Variations

If you dont have bread flour, you can use all-purpose flour instead, but you might need to tweak a bit for texture
If you’re short on active sourdough starter, you can mix in 50g of commercial yeast dissolved in water but remember this might change the flavor a bit
Instead of sun dried tomatoes, try using roasted red peppers or even oven-roasted cherry tomatoes as a substitute
If Parmesan cheese isnt available, Pecorino Romano or Asiago can work pretty well to deliver that salty kick
For olive oil, melted butter can replace it if you want a slightly different taste

Pro Tips

1. Let your dough rest for a good while after mixing the flour, water and starter even if you feels like hurrying; the 30 minute rest really helps the flour hydrate and makes the gluten form better which results in a nicer texture later on.
2. When you add in the sun dried tomatoes and Parmesan cheese, be very gentle while mixing. Over working it can deflate your dough and then you lose the airy structure you want in your bread.
3. Try to stick to your schedule with the folds every 30 minutes during the bulk ferment. It might seem annoying but these folds help develop the gluten where by pulling and stretching it, your dough will build strength.
4. If you decide to use the Dutch oven method, don’t skip the preheat and scoring. Getting the pot really hot is key to a crispy crust and a proper score lets your dough expand in a controlled way without bursting all over.