How to Add Sun Dried Tomatoes to Sourdough Dough

If you've ever wondered how to add sun dried tomatoes to sourdough dough so each bite bursts with savory, tangy flavor, you're in the right place. This quick guide shows you exactly when and how to prepare the tomatoes, how much to use, and the best method to fold them into your dough so they don't dry the crumb or clump.

You’ll learn step-by-step timing, measurements, and pro tips for texture and salt balance. By the end you'll be ready to bake a loaf that looks and tastes pin-worthy. Let's get your starter and tomatoes working together.

What You'll Need: Sun Dried Tomatoes & Sourdough Basics

Gather these before you start. Typical amounts for one medium loaf:

• 300 g bread flour
• 200–220 g water (hydration 66–73%)
• 60–80 g active sourdough starter
• 7–10 g salt (reduce by 1–2 g if tomatoes are very salty)
• 70–100 g sun-dried tomatoes (see notes below)

Quick tips:

• Use oil-packed sun-dried tomatoes for richer flavor and less soaking.
• If using dry-packed tomatoes, rehydrate them (see next section).
• Cold olive oil from the jar can be reserved to brush the crust before baking.

Preparing Your Sun Dried Tomatoes

How you prepare the tomatoes matters for dough hydration and distribution.

• For oil-packed tomatoes: drain and roughly chop. Reserve 1–2 tbsp of the oil.
• For dry-packed tomatoes: soak in warm water for 10–20 minutes. Pat dry and chop.
• Aim for bite-sized pieces (about 1/4–1/2 inch) so they mix evenly.

Pro tip: If you want tomato-infused dough, finely chop and toss with a tablespoon of warm water or reserved oil before adding. This keeps them from pulling moisture from the dough.

Step-by-Step: Adding Tomatoes to the Dough

1. Mix basic dough:

   • Combine 300 g flour and 200 g water. Autolyse 30–45 minutes.
   • Stir in 60–80 g starter and 7–10 g salt until cohesive.

2. Incorporate tomatoes:

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   • After the first set of stretch-and-folds (around the 30-minute mark), add chopped tomatoes.
   • Use a gentle folding motion so pieces spread without tearing the dough.

3. Continue bulk ferment:

   • Perform 3–4 stretch-and-fold cycles every 30 minutes.
   • Total bulk ferment time: 3–4 hours at room temp, until puffy.

4. Shape and proof:

   • Shape tight, place in banneton, and proof 2–4 hours at room temp or overnight in the fridge for flavor.

Warnings and tips:

• Don't add tomatoes during initial mix if they're dry; they can seize moisture.
• If the dough feels slack after adding oily tomatoes, adjust by dusting a bit of flour when shaping.

Troubleshooting, Storage, and Variations

Common issues and quick fixes:

• Clumping tomatoes: chop smaller or add gradually during folding.
• Dry crumb: soak dry tomatoes longer or add 10–15 g extra water.
• Too salty: reduce dough salt by 1–2 g next batch.

Storage:

• Store baked loaf in a paper bag for 2 days or cut and freeze slices for up to 3 months.
• Rehydrate leftover tomatoes in olive oil and refrigerate up to 2 weeks.

Variations:

• Add herbs like rosemary or thyme (1–2 tbsp chopped).
• Swap in olives for a different savory mix.
• Try cheese (grated Parmesan 30–40 g) folded in near the end of bulk ferment.

Enjoy the aroma of tangy tomato and warm crust when you slice the loaf. This method keeps the crumb moist and ensures even tomato distribution. Pin-worthy bread is within reach.

Bite into your loaf and notice the savory tomato bursts against the chewy crumb. You just mastered how to add sun dried tomatoes to sourdough dough without soggy pockets or uneven spread. Pin this guide for your next bake, save it for later, and share with a friend who loves bold, homemade bread. Which tip will you try first?