Sun-dried Tomato Bread with Onions

Some yeast doughs require kneading, others do not. But apparently the ancient Egyptians believed in through kneading. According to the historian Herodotus, “Dough they knead with their feet but clay with their hands.”
An unusual and delicious Sun-dried Tomato Bread with Onions is especially good served with salads, soups, and stews.

Sun-dried Tomato Bread with Onions

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  • 6 cup bread flour
  • 3 tsp kosher salt   
  • 3 tsp sugar
  • 1 oz fresh yeast or 2 envelopes active dry yeast
  • 1 2/3 cups mineral sparkling water at room temperature
  • 2 Tbsp. tomato puree
  • 3 Tbsp. oil from a jar of sun-dried tomatoes
  • 2 Tbsp. + 1 Tbsp. olive oil
  • 3/4 cup sun-dried tomatoes, chopped
  • 1 large onion chopped



Heat 1 tbsp oil in a frying pan, add chopped onion and cook over low heat until softened and lightly browned.  Sift the flour into a bowl.


Dissolve the yeast in the small amount of water, add the sugar, 1 tbsp flour, stir well and leave for 10-15 min. Mix the tomato puree into the remaining water, until evenly blended, add the dissolved yeast and mix well.


By mixer:


In the bowl of a stand mixer fitted with the paddle, gradually mix the flour into the liquid ingredients, make elastic dough.  Add the salt and oil in the end. Switch to the dough hook and knead the dough on medium speed until smooth and elastic, 6 to 8 minutes.


Form the dough into a ball and place in a lightly oiled bowl. Turn to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.


Knock the dough back, and add the tomatoes and onion. Knead until evenly distributed through the dough.


Shape into four rounds and place on the greased baking sheet. Cover with a dish towel and leave to rise again for about 45 minutes.


Preheat the oven 460F.


Place a tray with the hot water to the bottom of the oven. Place the bread into the oven, after 5 min reduces the temperature to 350F and bake for 35-40 min or until the loaves sound hollow when you tap them underneath with your fingers.


Leave to cool on a wire rack.

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  • Reply
    January 16, 2012 at 1:56 am

    This looks like it would be perfect still warm with dipping oil 🙂 Love the crispy crust and sundried tomato punch!

  • Reply
    January 16, 2012 at 3:08 am

    My dear healthyfoodietravels, you are so right. We had one bread when it was still warm with porcini mushroom oil and mozzarella cheese-))

    It was soo delicious!

  • Reply
    Debs @ The Spanish Wok
    January 16, 2012 at 6:54 am

    I have an opened jar of sundried toms to use up, this looks perfect; thanks.

  • Reply
    January 16, 2012 at 7:23 am

    Wow! This looks incredible! I LOVE sun dried tomatoes in anything…including bread!

  • Reply
    January 16, 2012 at 10:17 am

    I see myself making this very very soon.

  • Reply
    January 17, 2012 at 5:39 pm

    OHHH, Gorgeous presentation.

    MMMM. X

  • Reply
    January 20, 2012 at 4:26 pm

    What a beautiful bread!

  • Leave a Reply

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