Herbed Tomato Bread Recipe

Baking bread is like a magical journey, and this rustic cherry tomato and herb loaf is your golden ticket to moments of utter bliss.

This Herbed Tomato Bread is a delight to make; fresh basil and oregano combine with juicy cherry tomatoes to give this bread its irresistible flavor. The combination of all-purpose flour and whole wheat flour gives the bread a perfect texture, while the grated Parmesan produces a sweet and savory flavor that’s quite hard to beat.

A touch of honey adds sweetness, and good olive oil amplifies the deliciousness of this bread.

Herbed Tomato Bread Recipe Ingredients

• All-purpose flour: Provides structure; high in carbohydrates.
• Whole wheat flour: Adds fiber; offers a nutty flavor.
• Active dry yeast: Leavens bread; creates airy texture.
• Olive oil: Adds richness; provides healthy fats.
• Honey: Natural sweetness; assists yeast activation.
• Cherry tomatoes: Adds moisture; rich in vitamin C.
• Parmesan cheese: Contributes savory depth; contains protein and calcium.
• Fresh basil: Provides aromatic flavor; rich in antioxidants.
• Oregano: Earthy taste; offers antibacterial properties.
• Thyme: Delivers herbal notes; aids digestion.

Herbed Tomato Bread Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water (110°F/45°C)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• 1 teaspoon dried Italian seasoning (optional)

How to Make this Herbed Tomato Bread Recipe

1. In a small bowl, mix the warm water, yeast, and sugar. Stir until this mixture is smooth and combined, and then set it aside. Allow it to sit for about 5-10 minutes, until it is not quite a liquid anymore and not quite a solid either—an in-between state that is ideal for growing yeast. During this time, your mixture will start to bubble, which means that the yeast has woken up and is now working for you. If at the end of 10 minutes, your mixture has not bubbled, then either your yeast is too old to do anything, your water was too hot (which can kill yeast), or your water was too cold (which can slow yeast way down).

2. In a big mixing bowl, mix together the all-purpose flour, whole wheat flour, and salt. Combine thoroughly.

3. Combine the flour mixture, olive oil, honey, and the activated yeast mixture. Stir together until a dough starts to form.

4. Move the dough to a surface strewn with flour and work it by hand for about 8-10 minutes until it becomes smooth and elastic.

5. Put the dough in a bowl that has been lightly oiled. Cover it with a damp cloth and place it in a warm spot. Let the dough rise for about an hour or until it has doubled in volume.

6. Warm up your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.

7. Deflate the dough and then fairly mix the cherry tomatoes, half the Parmesan cheese, and the herbs into the dough. Place the dough in a bowl, cover it, and let it rise again.

8. Mold the dough into a round or oval loaf and put it on the baking sheet you prepared. If you like, you can now sprinkle dried Italian seasoning on top.

9. Place a damp cloth over the loaf and allow it to rise once more for about 30 minutes.

10. Cook the bread in the oven that has been heated to the desired temperature for 25 to 30 minutes, or until the crust is a beautiful gold and brown, and the loaf makes a hollow sound when you tap it on the bottom. Let the bread cool in a place where air can circulate all around it before you attempt to cut it. After it is cool, eat it in whatever way you prefer.

Herbed Tomato Bread Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Spoon or spatula for stirring
4. Measuring cups
5. Measuring spoons
6. Clean surface for kneading
7. Damp cloth
8. Baking sheet
9. Parchment paper
10. Oven
11. Knife (for cutting cherry tomatoes and herbs)
12. Grater (for grating Parmesan cheese)

FAQ

• Q: Can I use a stand mixer to knead the dough?A: Indeed, a stand mixer with a dough hook can be used. Mix on medium speed for about 7-10 minutes until the dough is smooth and has an elastic quality.
• Q: Can I substitute dried herbs for fresh ones?A: Yes, you can substitute dried herbs for fresh herbs in a recipe, but use only a third of the amount called for fresh herbs. Dried herbs are more concentrated in flavor than fresh herbs.
• Q: Do I need to proof the yeast?
  A: Yes, mix the yeast with warm water and sugar to activate it. Let it sit for 5-10 minutes until it becomes frothy before adding it to the flour mixture.
• Q: Can I use all-purpose flour instead of whole wheat flour?A: Yes, you are allowed to use all-purpose flour in place of whole wheat flour, but the bread may lack the density and flavor that is more commonly found in breads made with whole wheat flour.
• Q: Is it necessary to use the Parmesan cheese?A: Parmesan cheese adds a rich flavor to the bread; however, if you prefer a version without dairy, this ingredient may be omitted.
• Q: What can I use as a substitute for honey?If you prefer vegan options, you can use maple syrup or agave nectar in place of honey.
• Q: Can I add different toppings to the bread?Absolutely! Go ahead and try out various toppings, such as olives or sun-dried tomatoes, to make the flavors different.

Herbed Tomato Bread Recipe Substitutions and Variations

Bread flour can be substituted for all-purpose flour for a chewier texture.
Whole wheat flour can be swapped with spelt flour, which has a nuttier flavor and works well in baked goods.
Maple syrup can be used as a vegan substitute for honey.
You can substitute sun-dried tomatoes for cherry tomatoes if you’re looking for a flavor that’s more concentrated.
Dried basil can be used in place of fresh basil, but only one-third of the amount should be substituted since dried herbs are more potent.

Pro Tips

1. Proof Your Yeast Always make sure your yeast is active by proofing it correctly. If your warm water and sugar mixture doesn’t bubble after 10 minutes, start over with a new yeast packet. This prevents wasting ingredients on dough that won’t rise.

2. Optimal Dough Texture As you knead the dough, it should become smooth and elastic. If it’s too sticky, gradually add a small amount of flour while kneading. If it’s too dry, wet your hands and continue kneading to incorporate small amounts of moisture.

3. Herb Infusion For a deeper herb flavor, consider infusing the olive oil with garlic and herbs by gently warming them together for a few minutes. Make sure to cool the oil before adding it to the dough.

4. Tomato Preparation Before you mix the cherry tomatoes into the dough, pat them dry to remove excess moisture. This prevents the dough from becoming too wet, which can affect the texture.

5. Baking Stone for Crust If you have a baking stone, use it to bake your bread. Preheat the stone in the oven and transfer the parchment paper with the loaf onto it. This helps achieve a better crust by simulating traditional bread ovens.