Bread with dried tomatoes and thyme

Bread with sun-dried tomatoes and thyme – a recipe full of flavors and textures, perfect for adding a touch of rusticity to any meal! This recipe is not only simple and accessible, but it will delight your taste buds with every slice. Homemade bread is a true treasure, and the combination of sun-dried tomatoes and fresh thyme will turn this dish into a real delicacy.

Total preparation time: approximately 1 hour and 15 minutes
Preparation time: 15 minutes
Rising time: 30 minutes
Baking time: 30 minutes
Number of servings: 8-10 slices

Ingredients

- 500 g flour (preferably type 650 for a more airy structure)
- 250-300 ml lukewarm water
- 30 g fresh yeast
- 10 g salt
- 50 g sun-dried tomatoes, chopped
- 50 ml olive oil
- 1 teaspoon sugar
- 2 tablespoons fresh thyme leaves, chopped
- 1 teaspoon smoked paprika

About our ingredients

Flour is the base of any bread, and the choice of type can influence texture and flavor. Type 650 flour is ideal for bread, providing a perfect balance between gluten and moisture. Sun-dried tomatoes are a concentrated source of flavor and sweetness. Fresh thyme, with its intense aroma, pairs perfectly with tomatoes, while smoked paprika adds a touch of depth. Olive oil not only enhances flavor but also improves the crust's texture.

Making bread with sun-dried tomatoes and thyme

Step 1: Activating the yeast

We start by activating the yeast. In a small bowl, warm a little water (about 100 ml) until it is lukewarm, not hot. Add the fresh yeast and sugar, stirring gently. Cover the bowl with a clean towel and let it sit for 10-15 minutes until the mixture becomes frothy. This is a sign that the yeast is active and ready to help the dough rise.

Step 2: Preparing the flour

In a large bowl, sift the flour to eliminate any lumps and aerate the ingredient. Make a well in the center of the flour and add the salt, sun-dried tomatoes, thyme leaves, and smoked paprika. Mix the dry ingredients with a spatula or your hands.

Step 3: Forming the dough

In the well of the flour, pour in the activated yeast mixture and olive oil. Start mixing the ingredients with a spatula or your hands until the dough begins to form. If necessary, gradually add water to achieve a smooth dough. Knead the dough for about 10 minutes until it becomes elastic and pulls away easily from your hands. It is normal for the dough to be slightly sticky at first, but don't worry – the more you knead, the more uniform it becomes.

Step 4: Rising the dough

Place the dough in a bowl greased with a little oil, cover it with a towel, and let it rise in a warm place, away from drafts, for 30 minutes. The dough should double in volume.

Step 5: Shaping the bread

After the dough has risen, remove it from the bowl and gently knead it to release the air. Shape it into a ball or loaf, depending on your preference. Place the dough in a lightly greased or parchment-lined cake pan (25 cm). Cover it again with a towel and let it rise for another 15 minutes.

Step 6: Baking the bread

Preheat the oven to 180°C. Before baking, brush the dough with a little water and make a few shallow cuts with a sharp knife to allow steam to escape during baking. Bake the bread for 30 minutes or until it turns golden and sounds hollow when tapped on the bottom.

Step 7: Cooling and serving

Remove the bread from the oven and cover it with a clean towel, then with plastic wrap or a bag to prevent the crust from hardening. Allow it to cool completely before slicing.

Useful tips

1. Pay attention to the water temperature: If the water is too hot, it will kill the yeast, and the bread will not rise.
2. Variety of ingredients: You can experiment with other fresh herbs (oregano, rosemary) or add crumbled feta cheese for extra flavor.
3. Bread storage: The bread keeps well in an airtight container. If you want to store it longer, you can freeze it.
4. Serving: This bread pairs wonderfully with a fresh salad, olive oil, and balsamic vinegar for a simple and delicious meal. It can also be enjoyed with butter or cheese.

Nutritional benefits

Homemade bread is much healthier than store-bought, as it contains no additives or preservatives. Sun-dried tomatoes are an excellent source of antioxidants, and thyme is known for its anti-inflammatory and digestive properties. This bread can be a nutritious option for a hearty breakfast or a healthy snack.

Conclusion

Bread with sun-dried tomatoes and thyme is more than just a simple carbohydrate – it is a culinary experience that brings together natural flavors and the joy of cooking at home. Try this recipe and discover how simple and satisfying making homemade bread can be. Whether enjoyed plain or used to accompany a meal, this bread will surely become a favorite in your family.

Now, let’s unleash our imagination and enjoy the magic of cooking! Bon appétit!

 Ingredients: Homemade bread cannot be compared to store-bought bread. Firstly, it contains no additives or preservatives, and you can make it with whatever you like. This time, I made a very good small loaf with sun-dried tomatoes and fresh thyme leaves. I baked it in a slightly larger tray to make it thinner and reduce the baking time. Ingredients: - 0.5 kg flour - 250-300 ml water - 30 g yeast - salt - 50 g sun-dried tomatoes - 50 ml tablespoons of oil - 1 teaspoon sugar - 2 tablespoons thyme leaves - 1 teaspoon smoked paprika