Sun-dried tomatoes are naturally acidic, making them one of the few additions that pair with sourdough tang rather than being overwhelmed by it. This loaf needs nothing more than good butter or a slice of aged cheese.
A savory sourdough loaf with sun-dried tomato and Italian herbs, under two dollars per loaf.
Ingredients
Method
- Soak sun-dried tomatoes in hot water for 10 minutes, drain, and chop roughly.
- Add tomatoes to a dough made from starter, flour, water, salt, oil, and herbs.
- Complete bulk fermentation, shape, and proof.
- Bake following your standard sourdough loaf time and temperature.
Video
This loaf earns a permanent spot in the rotation the moment you realize how little it asks for. Two ingredients most bakers already have on hand turn a basic boule into something that tastes like it came from an Italian bakery, and using the tomato-soaking water instead of plain water means nothing goes to waste. It is proof that the best upgrades to a recipe are often the simplest ones.