12 Savory Sun Dried Tomato Sourdough Loaves Bursting with Flavor

You know that smell—warm bread, olive oil, and bright tomato tucked into a tangy crumb. If you love bold, savory breads, these Savory Sun Dried Tomato Sourdough Loaves are exactly the kind of bakes you'll want to make again and again.

This collection gives you 12 ways to enjoy sun-dried tomatoes inside a tangy sourdough base. You'll find classic rustic loaves, cheesy swirls, herby rounds, whole-grain builds, and mini boules for sharing. Each recipe is kitchen-tested for real, home-baker timing and clear steps.

Whether you bake weekly or you're trying sourdough for the first time, you'll get approachable instructions, ingredient lists with exact measurements, and tips for perfect crust and crumb. Pin the recipes you want, and get ready to fill your kitchen with that irresistible, savory aroma.

1. Classic Sun Dried Tomato Sourdough Loaf

This classic loaf puts sun-dried tomatoes front and center. It keeps the sourdough tang balanced with olive oil and a light chew.

Expect a crisp, bronzed crust and an open, slightly chewy crumb dotted with rich, savory tomato pieces. It’s an everyday loaf that works for sandwiches, toasts, or a simple dinner alongside soup.

Home bakers who love straightforward technique and bold flavor will adore this bread. The tomato aroma is warm and fragrant when it comes out of the oven.

Ingredients

• 500 g (4 cups) bread flour
• 350 g (1.5 cups) warm water (about 95°F / 35°C)
• 100 g active sourdough starter (fed, bubbly)
• 10 g (2 tsp) fine sea salt
• 75 g sun-dried tomatoes, oil-packed, drained and chopped
• 2 tbsp olive oil
• 1 tsp sugar or honey
• 1 tsp dried oregano
• 1 tbsp grated Parmesan (optional)
• Extra flour for dusting

Instructions

1. Mix 500 g flour and 350 g warm water in a large bowl until no dry streaks remain. Cover and autolyse 30 minutes.
2. Add 100 g active starter, 10 g salt, and 1 tsp sugar. Mix until incorporated.
3. Fold in 75 g chopped sun-dried tomatoes, 2 tbsp olive oil, 1 tsp dried oregano, and 1 tbsp Parmesan. Use stretch-and-fold every 30 minutes, 4 times.
4. Bulk ferment at room temperature 4–5 hours, performing gentle folds every 30–45 minutes for the first 2 hours. Dough should rise about 30–50%.
5. Shape into a tight boule on a lightly floured surface. Place seam-side up in a floured banneton. Cover and proof 2–3 hours at room temp or overnight in the fridge.
6. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Score the loaf, place in the hot Dutch oven, reduce temp to 460°F (238°C), and bake covered 20 minutes.
7. Remove lid and bake 18–22 minutes until deep golden and crusty. Internal temp should read 200–205°F (93–96°C).
8. Cool on a wire rack at least 1 hour before slicing to finish the crumb set.

How to Serve It

Serve thick slices with a drizzle of extra virgin olive oil and flaky sea salt. Garnish with fresh basil or torn oregano leaves. Pair with tomato soup, roasted vegetables, or a crisp rosé. Store wrapped at room temperature 2–3 days, or freeze sliced. For make-ahead, shape and refrigerate overnight, then bake in the morning.

2. Sun Dried Tomato, Garlic & Herb Sourdough

This loaf layers roasted garlic and mixed herbs with sun-dried tomatoes. The garlic adds mellow sweetness to the tangy sourdough.

You’ll notice a fragrant, herb-forward aroma and a soft, flavorful crumb. The mix of garlic and oregano makes each bite savory and comforting.

It’s perfect for dinner, grilled cheese, or dipping in olive oil. Anyone who loves garlicky breads will reach for seconds.

Ingredients

• 450 g (3.5 cups) bread flour
• 320 g (1.3 cups) warm water
• 90 g active sourdough starter
• 9 g (1.5 tsp) fine sea salt
• 60 g sun-dried tomatoes, oil-packed, chopped
• 4 roasted garlic cloves, mashed (room temp)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 2 tbsp olive oil
• 1 tbsp grated Pecorino Romano

Instructions

1. Combine 450 g flour and 320 g water. Autolyse 30 minutes.
2. Add 90 g starter and 9 g salt. Mix until smooth.
3. Gently fold in 60 g tomatoes, mashed roasted garlic, herbs, 2 tbsp olive oil, and Pecorino.
4. Bulk ferment 3.5–4 hours at room temp with folds every 30 minutes for the first 2 hours.
5. Shape gently into an oblong bâtard. Place seam-side up in a floured banneton. Proof 2 hours at room temp or overnight in fridge.
6. Preheat oven to 475°F (245°C) with baking stone. Score and bake 20 minutes covered, then 18 minutes uncovered until deep golden.
7. Check internal temp 200–205°F (93–96°C) or knock—hollow sound indicates doneness.
8. Cool 1–2 hours before slicing.

How to Serve It

Slice and toast to bring out garlic aroma. Top with warm olive oil, crushed red pepper, and fresh parsley. Pair with roasted chicken, Caesar salad, or a bold red wine. Store in a paper bag at room temp 2 days, or slice and freeze for up to 1 month.

3. Olive, Sun Dried Tomato & Rosemary Sourdough

Briny olives meet chewy sun-dried tomatoes and fragrant rosemary in this savory loaf. The flavor is Mediterranean and satisfying.

Expect moist pockets from olives and bright tomato flavor against a tangy sourdough base. The rosemary adds piney, savory notes.

This loaf works great with antipasti or rustic sandwiches. Fans of Mediterranean flavors will savor every slice.

Ingredients

• 500 g (4 cups) bread flour
• 360 g (1.5 cups) water, room temp
• 100 g active sourdough starter
• 10 g (2 tsp) salt
• 100 g pitted Kalamata olives, halved
• 80 g sun-dried tomatoes, oil-packed, chopped
• 2 tbsp chopped fresh rosemary
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp sesame seeds (optional)

Instructions

1. Mix 500 g flour and 360 g water. Autolyse 30 minutes.
2. Add 100 g starter and 10 g salt. Mix well.
3. Fold in olives, sun-dried tomatoes, rosemary, olive oil, and lemon zest.
4. Bulk ferment 4 hours, folding every 30–45 minutes early on.
5. Shape into a bâtard and place in a floured proofing basket. Proof 2–3 hours at room temp or overnight in fridge.
6. Preheat oven to 480°F (250°C) with a baking stone. Score and bake covered 20 minutes at 460°F (238°C).
7. Uncover and bake 15–20 minutes until crust has deep color and internal temp 200–205°F (93–96°C).
8. Cool 1 hour before slicing to let crumb finish setting.

How to Serve It

Serve with marinated artichokes, feta, and olives for a Mediterranean board. Garnish with rosemary sprigs and a drizzle of extra virgin olive oil. Pairs with dry rosé or an herbed goat cheese spread. Wrap cooled loaf in linen for short-term storage; freeze slices for sandwiches.

4. Sun Dried Tomato & Cheddar Sourdough Swirl

This loaf folds sharp cheddar and sun-dried tomatoes into a striking savory swirl. The cheddar melts into pockets during baking.

You get gooey cheese ribbons, tangy tomato bursts, and a crunchy crust. The loaf is visually dramatic and hearty.

Great for casual dinners, grilled sandwiches, or cheese boards. Cheese lovers and kids who like bold bread will be happy.

Ingredients

• 450 g (3.5 cups) bread flour
• 310 g (1.3 cups) water
• 80 g active sourdough starter
• 9 g (1.5 tsp) salt
• 150 g sharp cheddar, grated (cold)
• 70 g sun-dried tomatoes, chopped
• 2 tbsp butter, softened at room temp
• 1 tsp smoked paprika
• 1 tbsp chopped chives
• 2 tbsp milk (for brushing)

Instructions

1. Mix 450 g flour and 310 g water. Autolyse 30 minutes.
2. Add 80 g starter and 9 g salt. Mix until smooth.
3. Turn dough onto a floured surface. Roll into a rectangle and spread 2 tbsp softened butter.
4. Scatter 150 g grated cheddar, 70 g sun-dried tomatoes, smoked paprika, and chives evenly.
5. Roll dough into a tight log and seam-seal. Place in a greased loaf tin or shape into a bâtard.
6. Proof 2–3 hours at room temp or overnight in fridge.
7. Preheat oven to 425°F (220°C). Brush with 2 tbsp milk. Bake 30–35 minutes until top is golden and internal temp 200–205°F (93–96°C).
8. Cool at least 1 hour before slicing to let cheese set.

How to Serve It

Serve warm for gooey slices or cooled for sandwiches. Top with extra grated cheddar and chives. Pair with tomato soup or a crisp cider. Store in an airtight container for 2–3 days, or freeze slices for quick toast.

5. Rustic Herb & Sun Dried Tomato Sourdough Loaves

These rustic loaves mix fresh herbs with sun-dried tomatoes for an aromatic, earthy bread. The texture is open and chewy.

Expect bright tomato notes and herb fragrances like thyme and rosemary. The crust is bronzed and slightly blistered.

They shine at dinner parties and family meals. Anyone who loves herb-forward bread will be drawn to these loaves.

Ingredients

• 1 kg (8 cups) bread flour
• 720 g (3 cups) water
• 200 g active sourdough starter
• 20 g (4 tsp) salt
• 150 g sun-dried tomatoes, chopped
• 3 tbsp chopped fresh rosemary
• 3 tbsp chopped fresh thyme
• 3 tbsp chopped fresh basil
• 3 tbsp olive oil
• 1 tbsp malt or honey

Instructions

1. Combine 1 kg flour and 720 g water. Autolyse 30–45 minutes.
2. Add 200 g starter, 20 g salt, and 1 tbsp honey. Mix thoroughly.
3. Fold in sun-dried tomatoes and all herbs with 3 tbsp olive oil.
4. Bulk ferment 5–6 hours, folding every 30–45 minutes during first 2 hours.
5. Divide into two equal loaves. Shape and place in bannetons. Proof 2–3 hours at room temp or overnight in fridge.
6. Preheat oven and baking stone to 475°F (245°C). Score and bake covered 20 minutes, then uncovered 25–30 minutes until deep golden.
7. Internal temperature should reach 200–205°F (93–96°C). Crust should be crisp.
8. Rest 1–1.5 hours before slicing.

How to Serve It

Slice thick for sandwiches or thin for crostini. Brush with garlic olive oil and broil briefly for toasts. Ideal with stews, roasted meats, or herbed butter. Freeze halves for easy reheating; thaw before toasting.

6. Sun Dried Tomato & Spinach Feta Sourdough

This loaf blends tangy feta, wilted spinach, and sun-dried tomatoes. The feta adds a salty, creamy contrast.

You’ll taste bright tomato, salty cheese pockets, and a soft, slightly moist crumb. The spinach gives color and a fresh note.

It’s great for brunch, savory toasts, or a picnic. Anyone who loves Mediterranean-style fillings will enjoy this loaf.

Ingredients

• 450 g (3.5 cups) bread flour
• 320 g (1.3 cups) water
• 90 g active sourdough starter
• 9 g (1.5 tsp) salt
• 120 g fresh spinach, wilted and squeezed (room temp)
• 100 g feta, crumbled (cold)
• 70 g sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp lemon zest

Instructions

1. Sauté 1 clove minced garlic briefly in 1 tbsp olive oil, add spinach just to wilt. Cool and squeeze excess water.
2. Mix 450 g flour and 320 g water. Autolyse 30 minutes.
3. Add 90 g starter and 9 g salt. Mix until smooth.
4. Fold in spinach, 100 g feta, 70 g tomatoes, and lemon zest.
5. Bulk ferment 3.5–4 hours with folds every 30–45 minutes early on.
6. Shape loaf and proof 2 hours at room temp or overnight cold.
7. Preheat oven to 450°F (230°C). Bake 25–35 minutes until golden and internal temp 200–205°F (93–96°C).
8. Cool 1 hour before slicing to let flavors settle.

How to Serve It

Serve toasted with olive oil drizzled or topped with roasted peppers. Garnish with extra crumbled feta and lemon slices. Pairs well with Greek salad, olives, and chilled white wine. Store wrapped in paper or sealed bag 2–3 days.

7. Caramelized Onion & Sun Dried Tomato Sourdough

Sweet caramelized onions add depth to sun-dried tomato tang in this loaf. The sweetness balances the sourdough bite.

Expect sweet-savoury layers, a moist crumb, and rich onion aroma. The tomatoes add pops of umami color throughout.

Perfect for burgers, melts, or as a side for grilled meats. People who love sweet onions and savory bread will savor this one.

Ingredients

• 500 g (4 cups) bread flour
• 360 g (1.5 cups) water
• 100 g active sourdough starter
• 10 g (2 tsp) fine salt
• 3 medium onions, thinly sliced and caramelized (about 300 g)
• 80 g sun-dried tomatoes, chopped
• 2 tbsp butter (room temp)
• 1 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1 tbsp fresh thyme, chopped

Instructions

1. Caramelize onions slowly with 2 tbsp butter, 1 tsp brown sugar, and 1 tbsp balsamic over low heat 25–35 minutes. Cool.
2. Mix 500 g flour and 360 g water. Autolyse 30 minutes.
3. Add 100 g starter and 10 g salt. Mix smooth.
4. Fold in caramelized onions, sun-dried tomatoes, and thyme.
5. Bulk ferment 4–5 hours, folding periodically.
6. Shape into a round and proof 2–3 hours at room temp or overnight in fridge.
7. Preheat oven to 475°F (245°C). Bake covered 20 minutes, uncovered 20–25 minutes until deep golden and internal temp 200–205°F (93–96°C).
8. Cool 1–1.5 hours before slicing.

How to Serve It

Serve with melted cheese or as a base for open-faced sandwiches. Add a smear of mustard or aioli. Pairs with roasted meats and a full-bodied beer. Store refrigerated for up to 3 days if very moist; rewarm slices before serving.

8. Chili Sun Dried Tomato & Cheddar Sourdough

This take adds red chili flakes for heat, balanced by cheddar and sun-dried tomatoes. It’s lively and bold.

You’ll taste a warm, lingering heat with cheesy richness and bright tomato pieces. The crumb has a satisfying chew and spicy aroma.

Great for those who like a little kick in their bread. Use it for spicy sandwiches or alongside chili.

Ingredients

• 450 g (3.5 cups) bread flour
• 320 g (1.3 cups) water
• 90 g active sourdough starter
• 9 g (1.5 tsp) salt
• 120 g sharp cheddar, grated
• 70 g sun-dried tomatoes, chopped
• 2 tsp crushed red pepper flakes (adjust)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp chopped chives

Instructions

1. Mix 450 g flour and 320 g water. Autolyse 30 minutes.
2. Add 90 g starter and 9 g salt. Mix until cohesive.
3. Fold in cheddar, sun-dried tomatoes, red pepper flakes, olive oil, and smoked paprika.
4. Bulk ferment 3.5–4 hours, folding occasionally.
5. Shape and proof 2–3 hours or refrigerate overnight.
6. Preheat oven to 425°F (220°C). Bake 30–35 minutes until crust is deep and internal temp 200–205°F (93–96°C).
7. Let cool 1 hour before cutting to let cheese set.

How to Serve It

Toast slices and top with avocado or chipotle mayo. Pair with spicy soups or a smoky grilled sausage. Store in an airtight container 2–3 days, or freeze for longer.

9. Whole Grain Sun Dried Tomato Sourdough Loaf

This whole grain loaf brings hearty texture and nutty flavor to the sun-dried tomato sourdough experience. It uses a mix of flours for depth.

Expect a denser crumb, toasty grain notes, and bright tomato contrast. Seeded crust adds crunch and visual appeal.

It’s filling and wholesome, perfect for breakfasts and sandwiches. Health-focused bakers and lovers of rustic loaves will enjoy this one.

Ingredients

• 300 g bread flour
• 200 g whole wheat flour
• 100 g rye flour
• 420 g water (split: 350 g + 70 g)
• 150 g active sourdough starter
• 12 g (2 tsp) salt
• 100 g sun-dried tomatoes, chopped
• 50 g mixed seeds (pumpkin, sunflower) plus extra for topping
• 2 tbsp honey
• 2 tbsp olive oil

Instructions

1. Mix flours and 350 g water. Autolyse 45 minutes.
2. Add 150 g starter, 12 g salt, 2 tbsp honey, and remaining 70 g water. Mix well.
3. Fold in sun-dried tomatoes and 50 g seeds with olive oil.
4. Bulk ferment 4–6 hours, folding occasionally to build strength.
5. Shape into a loaf, top with extra seeds, and proof 2–3 hours or overnight in fridge.
6. Preheat oven to 460°F (238°C). Bake 25–35 minutes until crust is brown and internal temp 200–205°F (93–96°C).
7. Cool 1–2 hours to finish crumb setting.

How to Serve It

Toast thick slices with nut butter or herb butter. Top with smoked salmon and crème fraîche. Pairs with strong cheeses and hearty soups. Store sliced in the fridge up to 5 days or freeze individual slices.

10. Pesto Swirl Sun Dried Tomato Sourdough

Basil pesto creates a vivid green swirl against sun-dried tomato in this visually striking loaf. The pesto adds herbaceous oiliness.

You’ll taste bright basil, nutty Parmesan, and tangy tomato in each slice. The swirl makes it a showpiece on any table.

Serve it at gatherings or brunch for an eye-catching loaf. Pesto fans and anyone who loves colorful bread will love this.

Ingredients

• 450 g (3.5 cups) bread flour
• 320 g (1.3 cups) water
• 90 g active sourdough starter
• 9 g (1.5 tsp) salt
• 80 g sun-dried tomatoes, chopped
• 100 g basil pesto (homemade or store-bought)
• 30 g grated Parmesan
• 2 tbsp pine nuts, lightly toasted
• 1 tbsp olive oil
• 1 tsp lemon zest

Instructions

1. Mix 450 g flour and 320 g water. Autolyse 30 minutes.
2. Add 90 g starter and 9 g salt. Mix until cohesive.
3. Divide dough into two portions on a floured surface.
4. Spread 100 g pesto on one portion and 80 g tomatoes on the other. Stack and gently roll into a log to create a swirl.
5. Add Parmesan and pine nuts while rolling for even distribution.
6. Place in a loaf tin or shape into a bâtard. Proof 2–3 hours at room temp or overnight chilled.
7. Preheat oven 425°F (220°C) and bake 30–35 minutes until golden and internal temp 200–205°F (93–96°C).
8. Cool 1 hour before slicing.

How to Serve It

Serve with fresh tomato salad or caprese. Brush slices with a little extra pesto for shine. Pairs with chilled white wine or a light lager. Wrap cooled loaf in paper and store at room temp 2–3 days.

11. Seed-Crusted Sun Dried Tomato Sourdough

This loaf sports a crunchy seed crust for texture contrast with sun-dried tomatoes inside. The seeds add nutty flavor and crispness.

You’ll experience a satisfying crunch, chewy crumb, and tomato tang. The crust is visually attractive and tasty.

Use it for rustic sandwiches or as a centerpiece on a cheese board. Fans of seeded breads will reach for this regularly.

Ingredients

• 500 g (4 cups) bread flour
• 360 g (1.5 cups) water
• 100 g sourdough starter
• 10 g (2 tsp) salt
• 100 g sun-dried tomatoes, chopped
• 60 g mixed seeds (sesame, poppy, flax, sunflower)
• 2 tbsp honey
• 2 tbsp olive oil
• 1 egg white, lightly beaten (for seed wash)
• Extra seeds for coating

Instructions

1. Mix 500 g flour and 360 g water. Autolyse 30 minutes.
2. Add 100 g starter, 10 g salt, 2 tbsp honey, and 2 tbsp olive oil. Mix.
3. Fold in sun-dried tomatoes and 60 g seeds.
4. Bulk ferment 4–5 hours, folding occasionally.
5. Shape into a boule, brush with egg white, and press extra seeds into the crust.
6. Proof 2–3 hours or refrigerate overnight.
7. Preheat oven to 475°F (245°C) with baking stone. Bake covered 20 minutes, then uncovered 20–25 minutes until crust is deep and seeds toasted. Internal temp 200–205°F (93–96°C).
8. Cool 1–1.5 hours before slicing.

How to Serve It

Slice thinly for brunch or cheese platters. Serve with herbed cream cheese or tapenade. Store in a paper bag for short-term breathability; freeze slices for longer storage. Seeds may soften over time—refresh in a hot oven before serving.

12. Mini Sun Dried Tomato Sourdough Boules (Individual Rolls)

These mini boules are perfect for individual servings or party trays. Each roll has concentrated tomato flavor and a crisp crust.

You’ll love the portability and the contrast between crunchy exterior and soft interior. The tomatoes add color and savory depth.

Great for gatherings, picnics, or dinner rolls. Anyone who likes portioned bread or entertaining will appreciate these.

Ingredients

• 500 g (4 cups) bread flour
• 360 g (1.5 cups) water
• 100 g active sourdough starter
• 10 g (2 tsp) salt
• 120 g sun-dried tomatoes, chopped
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 2 tsp sugar
• 1 egg, beaten (for egg wash, optional)
• 1 tsp sea salt flakes for topping

Instructions

1. Mix 500 g flour and 360 g water. Autolyse 30 minutes.
2. Add 100 g starter, 10 g salt, and 2 tsp sugar. Mix until smooth.
3. Fold in 120 g sun-dried tomatoes, 3 tbsp olive oil, and oregano.
4. Bulk ferment 3.5–4 hours, folding occasionally.
5. Divide into 10–12 equal pieces. Shape each into a tight boule.
6. Place on parchment-lined tray, brush with egg wash, and sprinkle sea salt. Proof 1.5–2 hours or chill overnight.
7. Preheat oven to 425°F (220°C). Bake 18–22 minutes until deep golden and internal temp 200–205°F (93–96°C).
8. Cool 30–45 minutes before serving so the crumb finishes cooking.

How to Serve It

Serve warm with herb butter or dipping oil. Great alongside soups, salads, or as slider rolls. Store in a sealed bag for 2 days, or freeze and reheat in a low oven. Make ahead by shaping and refrigerating; bake day-of for freshest rolls.

You’ve just scrolled through a dozen delicious ways to bake with sun-dried tomatoes and sourdough. From classic rustic loaves to cheesy swirls, whole-grain builds, and mini boules, there’s a loaf for every meal and mood.

Pin the recipes you’ll try and start with one that matches your time and taste. Then experiment—swap cheeses, herbs, or seeds to make each loaf your own. Which recipe will you bake first, and who will you share it with? Bake a few, take photos, and share them with friends and family to spread the warm, savory goodness.