Sundried tomato bread

Today I am sharing a bread that smells like summer. It is a simple bread to which I added sundried tomatoes and oregano. The result is a bread that brings summer to all of us who have been fighting the cold and the snow for the last few months and cannot take it anymore!

Hope you enjoy it as much as I did!


  • 1 lb. flour
  • 1-2 tbsp oregano
  • 1/2 tsp active dry yeast
  • 1 and 1/2 cup water
  • 1/4 cups dried tomatoes preserved in oil
  • 1 tsp salt


  1. Mix the water with the yeast and add it to the flour.
  2. Add the salt and the oregano and knead everything into a smooth dough. Add more water or more flour if needed. You should get a rather soft but not sticky ball.
  3. Place the dough in a bowl and cover it with plastic wrap. Place in a warm place to rise for 4-8 hours (I usually use the oven with the light turned on).
  4. When the dough has doubled in volume, knead the tomatoes (drained and cut into stripes) in the dough. Then flatten the dough in a rectangles and roll it up in a tight roll. Attach the two end of the roll to form a circle and let the dough rise again.
  5. Turn on the oven at 450F. When the oven is hot, score the bread with deep cuts all around and bake.
  6. Cook the bread for about 35 minutes or until the smell of summer fills the kitchen (and the bread is golden brown).
  7. For a crusty bread, turn off the oven and let the bread in the oven for another 10 minutes with the door propped slightly open after that let the bread cool down on a cookie rack.
  8. For a soft bread, wrap the hot bread with a towel and let the bread cool down wrapped in the towel.

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