Parmesan Sun-Dried Tomato Bread

Nutty Parmesan cheese and flavorful sun-dried tomato chunks are studded in every bite of this rustic Parmesan sun-dried tomato bread that pairs well with any soup or sandwich.

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If you’re going to go to the trouble to make homemade bread, might as well go all out in the add-ins department! Parmesan and sun-dried tomatoes are permanently hired for bread duty in my house and I don’t see the loaves stopping anytime soon.

In other news, we’re ditching the bakery bread today and I’m showing you how to make an incredible artisanal loaf at home with MANY options included no matter your skill level.

I’m talking no mixer required and even an overnight chill time if you want to save time.

And the result is one banger of a loaf that you’re going to want to bring out for pretty much every occasion but most importantly for when those fresh bread cravings hit.

Which if you’re human, I’ll assume is all the time.

This Bread Features…

• A soft and chewy texture
• Rich in flavor thanks to an optional overnight fermentation
• Nutty Parmesan cheese and soft sun-dried tomato chunks in every bite

Making the Bread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Water
• Active dry yeast
• Granulated sugar
• Kosher salt
• Bread flour
• Fresh herbs
• Parmesan cheese
• Sun-dried tomatoes
• Egg white

Equipment You Will Need

• Stand mixer OR a large mixing bowl + wooden spoon (for mixing dough by hand)
• Scale for measuring – I highly recommend measuring your ingredients by weight for the most accuracy
• Dutch oven – this is necessary for building a golden crust on the bread during baking

Tips for Perfect Homemade Yeast Bread

1. Measure flour correctly – For the most accurate level of precision, I highly recommend weighing your flour in grams. If you don’t have a scale, use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Use water at 110F degrees – I recommend temping the water to ensure it’s not over 110F. If you use water that is too warm, it will kill the yeast and your dough will not rise.
3. Blot sun-dried tomatoes – pat excess oil from the sun-dried tomatoes with paper towels.
4. Knead dough properly – this step is where the gluten gets developed which is crucial for forming the structure of the bread. You can knead by hand or use your stand mixer with the dough hook attachment.
5. Allow dough to rise until doubled – turn the dough into a clean greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 to 1-1/2 hours.
6. Let dough rise in a warm place – yeast dough loves warm environments for rising. We recommend 75F-80F for a rising environment in your kitchen.
7. Chill dough overnight after first rise – this step is optional but it adds a lot of flavor to the dough.
8. Preheat Dutch oven – place the Dutch oven into the oven during preheating. This step will help form a golden crust on the bread during baking.
9. Fold dough to shape – fold the dough inwards while turning at 45 degree angles to form into a smooth ball.
10. Score the top of dough – a quick slash before baking will allow steam to escape while the bread bakes.
11. Brush dough in egg wash – an egg wash will help the bread bake up perfectly shiny and golden on the outside. Optionally, feel free to sprinkle dough with additional Parmesan cheese.
12. Bake bread at 450F – 30 minutes covered and 10-15 minutes uncovered. The bread is done when it is a deep golden brown and registers 190F.

Recipe Variations

Try these ideas for a different twist on this bread.

• Use a different cheese – try asiago or cheddar in place of the Parmesan.
• Try more add-ins – try minced jalapeno, caramelized onions, kalamata olives, or a swirl of pesto.

Storing and Freezing Bread

This bread stores well in an airtight container at room temperature up to 2 days. For best results, reheat or toast individual slices for serving.

To freeze bread, allow to cool completely, wrap well, and freeze up to 2 months (preferably freeze bread on the day you baked it to preserve its flavor). Defrost bread on the counter and reheat for serving.

Ways to Use Bread

• Sandwiches
• Toasted
• Served alongside a soup for dipping
• Fresh from the oven with butter

Try these other hearty homemade breads next!

• Multi-Grain Bread
• Homemade Cheese Bread
• No-Knead Cranberry Wild Rice Bread

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!