The Best Tomato Basil Sourdough Bread - An Italian Dream! 🍅 🌿

fresh tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and have a longer shelf life.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories, while mozzarella is typically less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil is a lower-cost option with a longer shelf life.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough ensures consistent results, while yeast is more affordable.

Prepare the levain the evening before by combining 80 g of water, 80 g of flour, and 8 g of sourdough starter; mark the height with a rubber band and leave it overnight.

The next day, chop 150 g of sundried tomatoes into 1 cm pieces and separate 30 g of basil leaves from the stems.

In a mixer, combine most of the 600 g of water (reserve some for later), ice cubes, 800 g of flour, and the levain; mix at low speed for about 5 minutes.

Add 15 g of tomato paste and a little bit of reserved water; continue mixing.

After 10 minutes, increase the speed and add 16 g of salt and more reserved water; mix for another 5 minutes.

Perform a window pane test to check gluten development; if not ready, mix for another 2 minutes.

Add the chopped sundried tomatoes and basil; mix for another minute until combined.

Transfer the dough to a greased plastic container, cover, and let it rest for 30 minutes.

Perform the first set of coil folds, then let the dough rest for another 30 minutes; repeat this process two more times.

After the last set of folds, let the dough ferment for 3 to 6 hours at room temperature until bubbly.

Dust a countertop with flour, dump the dough onto it, and divide it into two pieces to shape into round balls.

Place the dough balls into a floured banneton, cover with plastic wrap, and refrigerate overnight for fermentation.

The next day, score the loaves at a 25° angle and transfer them to a preheated oven at 250°C (482°F) for 15 minutes with steam.

Reduce the temperature to 220°C (428°F) and bake for another 30 minutes until golden brown.

Remove the bread from the oven and let it cool for several hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens