Sun dried Tomato Rustic Sourdough Roll
Looking for a showstopping savory bread to serve at your next gathering? Try the sun dried tomato rustic sourdough roll. I love specialty breads like this because they feel like a luxury and yet are so simple to make. Not only do they look impressive, but also they are absolutely delicious. This sun dried tomato sourdough rustic loaf is a family favorite!
How I Like to Serve the Sun Dried Tomato Sourdough
This sourdough loaf is super versatile and can be used in multiple dishes. Use it:
- sliced fresh out of the oven
- as sandwich slices
- for breakfast, fried in butter next to scrambled eggs or as a base for avocado toast
- as a dinner side next to pasta or Italian dishes
Where to Source Sun Dried Tomatoes
You can find jars of sun dried tomatoes at Trader Joe’s (pictured here) and other common grocery stores. I have also made my own sun dried tomatoes using our cherry tomatoes from the garden. Here are 3 different methods for homemade sun dried tomatoes.
Oven Method
Preheat your oven to 200–250°F and line baking sheets with parchment paper. Arrange tomatoes cut-side up, sprinkle lightly with sea salt, and bake for 3 to 8 hours (depending on size and desired dryness) until they are leathery and pliable but not brittle. For a faster method, some cooks roast at 350°F for 15 minutes, then turn off the oven and leave the tomatoes inside for 4 hours.
Dehydrator Method
Place prepared tomatoes on dehydrator trays cut-side up and sprinkle with salt. Dry at 140°F for 6 to 10 hours, flipping them halfway through, until they reach a leather-like consistency. I have the Instapot Duo Crisp and use the Dehydrator feature on it.
Sun-Drying Method
Arrange tomatoes on a raised screen or rack, sprinkle with salt, and cover with cheesecloth to keep out insects. Place them near a warm windowsill or outside if humidity is low. Leave in direct sunlight for 4 days to 2 weeks. If leaving outside, bring indoors at night.
Once dried, store tomatoes in olive oil in the refrigerator, or freeze them in airtight bags for long-term storage.
Bread Storage
Store the cooled bread loaf in an airtight container or wrapped well at room temperature for up to 3 days.
For longer storage, freeze individual slices in a freezer-safe bag for up to 3 months. Simply thaw and warm in a toaster oven or conventional oven before serving.
Sundried Tomato Sourdough Roll
Equipment
- 1 One large mixing bowl, preferably with a lid
- 1 Kitchen scale
- 1 Clean kitchen towel or tea towel
- Optional but helpful: bench scraper, dough whisk, fork, plastic oven bag or plastic wrap if you don't have a lid
Ingredients
- 50 g sourdough starter
- 300-325 g filtered water warmed slightly
- 500 g organic unbleached bread flour
- 10 g sea salt
- 10 g honey optional
- 1/2 jar sun dried tomatoes (about 1/2 cup)
- Optional toppings: cheese, salami, pepperoni, onions, other veggies
Instructions
- Feed your Starter: about 3-4 hours before starting your dough, add equal parts flour and water to your starter with a clean fork. Cover and let rest for a couple of hours until it’s bubbling and doubled in size.
- Make the Dough: Add 50 g (1/2 cup) starter 375 (1 1/2 cups) grams of warm filtered water to a bowl. Mix to combine using a fork or dough whisk. Add 500 g (around 2 cups) organic unbleached bread flour, 10 grams of honey, and then 10 grams (1 ¼ tsp) salt to the same bowl. Combine with a fork, dough whisk or your hands until it resembles a shaggy dough. Cover with a clean towel for 1 hour and let rest.
- Stretch and Fold: Stretch and fold dough every 30 minutes for a total of 4 times over the next 2-2.5 hours (to see how to do this, watch the tutorial). Cover with a clean towel or lid between each stretch and fold. If you dip your hands in a little bit of water before stretching and folding, it keeps the dough moist and from sticking. At this point the dough should firm up a little bit and have a nice gluten structure each time you stretch and fold it.
- Bulk rise: Let your dough rise for 6-10 hours (around 6 in the summer, 10 in the winter). After the bulk rise, you can either place your dough in the fridge for up to 3 days or bake it right away.
- On Bake Day: Preheat your oven to 425 degrees F. Remove your dough from the fridge. Let it come to room temp slightly, then lay out the dough onto a cutting board or parchment paper dusted with flour (to prevent sticking).
- Roll out the dough into a large rectangle. You may have to wait 10-15 minutes in between rolling to allow the gluten to relax. Once it's in a large rectangle, spread sundried tomatos with oil over the entirety of the dough rectangle. Then roll up your dough so that the filling is swirled and enclosed inside the bread loaf. Transfer to parchment paper on a sheet pan.
- Bake your bread loaf for 40-50 minutes, checking that the internal temperature reaches at least 200 degrees F. If the top looks too brown or is starting to burn, cover lightly with foil.
- Once baked, remove from the oven. Let cool for 1 hour and enjoy!
