Sun Dried Tomato and Provolone Bread
Elevate your bread-baking game with this irresistible Sun-Dried Tomato and Provolone Bread, a savory loaf bursting with Mediterranean-inspired flavor. This recipe combines chewy, golden crusted bread with pockets of rich, tangy sun-dried tomatoes and creamy, slightly sharp grated provolone cheese, perfectly seasoned with a hint of dried oregano. The soft, airy crumb comes together effortlessly with a hand-kneaded dough and simple ingredients like olive oil and all-purpose flour. Ideal for pairing with soups, salads, or as the base for a gourmet sandwich, this homemade bread offers a rustic charm that’s perfect for any occasion. Easy to prepare with just 20 minutes of active prep, it’s a satisfying baking project that delivers artisan-quality results right from your kitchen. Try this show-stopping loaf today and enjoy the perfect blend of flavors and textures in every bite!
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Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F/45°C)
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 0.5 cups Sun-dried tomatoes (packed in oil), chopped
- 1 cup Grated provolone cheese
- 1 teaspoon Granulated sugar
- 1 teaspoon Dried oregano
Directions
Step 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
Step 2
Add olive oil, salt, dried oregano, and 2 cups of all-purpose flour to the yeast mixture. Stir until a loose, sticky dough forms.
Step 3
Gradually add the remaining flour, 1/2 cup at a time, mixing as you go until a soft, elastic dough forms and pulls away from the sides of the bowl.
Step 4
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Step 5
Flatten the dough slightly and sprinkle the chopped sun-dried tomatoes and grated provolone cheese evenly over the surface. Knead gently until the tomatoes and cheese are evenly incorporated throughout the dough.
Step 6
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 7
Punch the dough down and reshape it into a loaf. Place it on a parchment-lined baking sheet or in a greased 9x5-inch loaf pan. Cover and let rise for another 30-40 minutes until puffy.
Step 8
Meanwhile, preheat your oven to 375°F (190°C).
Step 9
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 10
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (698.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2923.2 |
| Total Fat 129.5g | 0% |
| Saturated Fat 35.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 80mg | 0% |
| Sodium 1863.3mg | 0% |
| Total Carbohydrate 359.1g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 22.2g | |
| Protein 80.0g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 954.2mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 2364.5mg | 0% |
Source of Calories