Sourdough tomato, basil and garlic bread step-by-step recipe with photos.
About this recipe
Tomatoes, basil, and garlic is a classic combination that can never go wrong. Adding them to sourdough bread is a great way of enjoying these flavours. This bread tastes delicious as-is or can be used to make sandwiches.
They are also perfect for making delicious bruschetta. I like to lightly toast it and spread some butter or goat's cheese on mine.
This bread is a perfect way to enjoy the summer flavours. Tanginess from the tomatoes, freshness from the basil, and the strong garlicky flavour - you cannot go wrong with this one. This bread is quite different from regular sourdough bread. First, I do not use any water to make the dough. The moisture in the tomatoes is sufficient. Second, I bake them in a sandwich loaf rather than in a boule form.
Sourdough starter: Make sure the starter is active and bubbly.
Flour: I use bread flour to make this bread. However, plain flour works well too.
Tomato: Use juicy and ripe tomatoes for the best tasting bread.
Basil and garlic: I use loads of fresh basil and garlic to make this bread.
Step by step instructions
Combine active starter, tomato, basil, garlic, and salt in a large bowl (steps 1,2).
Add the flours and mix well making sure there are no dry bits of flour (steps 3,4).
Let it rest for 1 hour (step 5).
Transfer the dough to a well-dusted surface and knead to form a stiff but pliable dough (step 6).
Let the dough sit for fermentation. The dough almost doubles after fermentation (steps 7,8).
Divide the dough into two. Roll them to form a log and place them in a loaf tin. Let it sit for second proofing (steps 9,10).
Bake in preheated oven. Cool completely before slicing (steps 11,12).
Tips and tricks
Use ripe and juicy tomatoes. This will add maximum flavour to the bread and make them very delicious.
I don't use any water while kneading the dough. The moisture in the dough and water content in the starter is sufficient. If the dough is dry, I add more tomatoes which adds more flavour to the bread. However, you may choose to slowly add water instead of extra tomatoes.
The recipe here makes two loaves of bread. You may half it or double it as per your need.
Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in a 1:1:1 ratio of starter:flour:water. See the detailed process on how to activate sourdough starter here.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can either use less starter or cold water to slow down the activation.
I have made this sourdough with bread flour, but plain flour works well for this recipe too.
Click here for more sourdough recipes.
This sourdough tomato, basil, and garlic bread is:
- unique and very different from regular sourdough bread
- a perfect way to enjoy summer flavours
- great for making bruschetta
- great for making delicious sandwiches
Sourdough Tomato, Basil and Garlic Bread
- 1½ cup sourdough starter active, see notes
- 1½ cup bread flour
- 1½ cup whole wheat flour (atta)
- 2 large tomatoes chopped
- 12-15 basil leaves chopped
- 4-6 cloves garlic chopped
- 2 teaspoon salt
- Combine active starter, tomato, basil, garlic, and salt in a large bowl
- Add the flours and mix well making sure there are no dry bits of flour
- Do not add any water at this stage. The moisture in the tomatoes is sufficient
- Let it rest for 1 hour
- Transfer the dough to a well-dusted surface and begin to knead, to form a stiff but pliable dough
- If the dough is too dry, add more tomatoes. Alternatively, you can gradually add water
- If the dough is too sticky, gradually add bread flour
- Let the dough sit for bulk fermentation until it is almost double (approximately 2-4 hours)
- Grease two loaf tins with butter
- Shape the dough. Flip the dough onto a well-dusted bench. Divide it into two halves
- Shape the dough into a 9-inch rectangle taking care not to push the air out
- Gently roll it to form a log. Place it in the loaf pan. Repeat with the other dough
- Let it rest at room temperature for second proofing until it is almost double (approximately 2 hours)
- Preheat the oven at 180 C (360 F) for 15 minutes
- Place the baking tin in the oven and bake for 25-30 minutes
- Cool completely, slice, and serve