This tangy and flavorful Sourdough Tomato Bread is the perfect addition to any meal. The combination of sourdough starter and juicy tomatoes creates a soft and chewy bread with a subtle tang. It's great for sandwiches, toasting, or enjoying on its own. With just a few simple ingredients and some patience for the fermentation process, you'll have a loaf of homemade bread that will impress your family and friends.
Ingredients
- 1 cup active sourdough starter
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 cups all-purpose flour
- 1 cup diced tomatoes, drained
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
Directions
- In a large mixing bowl, combine the sourdough starter, warm water, sugar, and salt. Stir until well combined.
- Gradually add the flour, one cup at a time, mixing well after each addition. The dough will be sticky.
- Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 3-4 hours or until it has doubled in size.
- Once the dough has doubled, gently fold in the diced tomatoes, dried basil, and dried oregano.
- Cover the bowl again and let the dough rise for another 1-2 hours.
- Preheat your oven to 450°F (230°C) and place a Dutch oven or a baking dish with a lid into the oven to preheat as well.
- Once the oven and the Dutch oven/baking dish are preheated, carefully remove the hot baking dish from the oven.
- Sprinkle some flour on a clean work surface and turn the dough out onto it. Shape the dough into a ball and carefully transfer it to the hot baking dish.
- Cover the baking dish with the lid and place it back in the oven.
- Bake the bread covered for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes or until the bread is golden brown.
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.
