Melt-in-Your-Mouth Tomato Basil Bread With Mozzarella & Sun-Dried Tomatoes

There’s something wonderfully comforting about homemade bread, especially when it’s bursting with fresh, vibrant flavors like tomato basil bread. This melt-in-your-mouth loaf combines the sweetness of sun-dried tomatoes and the creamy richness of mozzarella for a truly irresistible treat that you’ll want to make again and again.

this Recipe

Whether you’re serving it alongside a salad, as an appetizer at your next dinner party, or just enjoying a warm slice with a drizzle of olive oil, this tomato basil bread is sure to delight your taste buds and impress your friends and family.

Why You’ll Love This Recipe

• Soft, tender crumb that literally melts in your mouth
• Rich flavor combination of fresh basil, sun-dried tomatoes, and mozzarella
• Perfect for sandwiches, snacking, or as a side with meals
• Easy to prepare with simple ingredients you probably already have
• Looks beautiful and tastes gourmet without the fuss

Ingredients

Gather these fresh and pantry staple ingredients to make your tomato basil bread.

• 3 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 cup sun-dried tomatoes, chopped (oil-packed drained)
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• Optional: extra fresh basil leaves for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes (including rising)
• Servings: 8 slices
• Calories: Approximately 220 per slice

How to Make Melt-in-Your-Mouth Tomato Basil Bread with Mozzarella & Sun-Dried Tomatoes

1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and 1 tablespoon olive oil.
3. Stir with a wooden spoon until a dough forms. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
4. Gently knead in the chopped sun-dried tomatoes, shredded mozzarella, and chopped basil until evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 375°F. Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
7. Brush the top with the remaining tablespoon of olive oil. Let it rest for 15 more minutes to rise slightly.
8. Bake for 25-30 minutes or until the crust is golden and sounds hollow when tapped. If it browns too quickly, tent with foil.
9. Remove from the oven and cool on a wire rack for at least 20 minutes before slicing to allow the cheese to set.

Tips for the Best Results

• Use warm water (not hot) to activate the yeast properly without killing it.
• Drain sun-dried tomatoes well to avoid excess moisture in the dough.
• Don’t skip the resting times; they’re essential for flavor and texture development.
• For extra flavor, sprinkle a little sea salt or more fresh basil on top before baking.
• Use a serrated knife to slice the bread neatly without squishing it.

Storage and Reheating

Store leftover tomato basil bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, place it in a resealable freezer bag and freeze for up to 3 months.

To reheat, warm slices in a toaster oven or regular oven at 350°F for about 5-7 minutes until the cheese is soft and the bread is heated through. Avoid microwaving to keep the crust from getting soggy.

Frequently Asked Questions

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but you’ll need to rehydrate dry sun-dried tomatoes by soaking them in hot water for 10 minutes and then draining well before adding to the dough. This helps keep the bread moist and flavorful.

Is it possible to make this bread without mozzarella?

You can omit the mozzarella or substitute it with another melty cheese like provolone or fontina, but mozzarella’s mild creaminess pairs best with the other flavors.

Can I make this bread in a bread machine?

Absolutely! Add ingredients to your bread machine according to its instructions, incorporating the sun-dried tomatoes, mozzarella, and basil during the kneading cycle for best results.

How do I know when the bread is fully baked?

The crust should be golden brown and firm, and the loaf should sound hollow when tapped on the bottom. An internal temperature around 190°F also indicates it’s done.