Sun-Dried Tomato Pesto Sandwich Bread

By:

Sarah

Published:

July 2, 2026

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Sun-Dried Tomato Pesto Sandwich Bread is more than just a loaf; it’s a masterpiece that brings a burst of flavor to your kitchen. Imagine a soft, airy bread beautifully infused with the savory richness of sun-dried tomatoes and aromatic pesto. Each slice holds a delightful tang that’s perfect for sandwiches or simply enjoyed on its own. This isn’t just any sandwich bread; it’s a comforting experience that takes your lunch to a whole new level.

I first made this bread on a lazy Sunday afternoon, eager to transform my pantry staples into something extraordinary. The combination of pesto and sun-dried tomatoes gave my kitchen that inviting Mediterranean aroma that beckoned my family and friends to gather around the table. This Sun-Dried Tomato Pesto Sandwich Bread is easy to make and budget-friendly, making it an accessible joy to share. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delicious bread in about 30 minutes of prep time, making it as easy as pie!
Irresistible Flavor: The blend of sun-dried tomatoes and pesto creates a rich flavor profile that’s both savory and satisfying.
Eye-Catching Appeal: With its beautiful color and texture, this bread not only tastes great but looks impressive, making it perfect for gatherings.
Flexible Serving: Perfect for sandwiches, toasting, or even as a side for soups and salads, this bread fits all occasions.
Diet-Friendly Options: Consider making it gluten-free by swapping in your favorite gluten-free all-purpose flour mix.

Ingredients You’ll Need

9 grams kosher salt (1 1/2 tsp): A must for enhancing flavor; I recommend Morton’s for its fine texture.
48 grams basil pesto (3 tbsp): Adds that rich, herby flavor. Alessi brand works wonderfully, but feel free to use homemade if you have it!
42 grams parmesan cheese (about 3/4–1 cup, finely shredded): This brings creaminess and a touch of nuttiness to the bread. Grate fresh for the best results.
35 grams oil-packed sun-dried tomatoes (1/4 cup): These juicy bits add bursts of flavor; blot them dry to prevent excess oil in your dough.
1 tbsp honey (20 grams): A hint of sweetness balances the savory; feel free to substitute with maple syrup for a vegan option.
1 tsp granulated garlic: This brings a warm, aromatic touch to the bread. You can also use garlic powder for a milder flavor.
265 grams water (1 cup + 1 tbsp + 2 tsp): Room temperature water activates the yeast without shocking it.
250 grams bread flour (about 2 cups minus 1 tbsp): The backbone of the dough; King Arthur brand offers a great protein content for structure.
200 grams all-purpose flour (about 1 1/2 cups): This gives the bread its airy texture. Stick with high-quality flour for best results.
1 ½ tsp instant yeast: Ensure your yeast is fresh for optimal leavening; instant yeast simplifies the process without pre-proofing.
1-2 tbsp olive oil: Perfect for brushing the crust; you can use flavored oil for an extra touch of gourmet.

How to Make Sun-Dried Tomato Pesto Sandwich Bread

Combine Ingredients: In the bowl of your stand mixer, mix together the kosher salt, basil pesto, finely shredded Parmesan cheese, finely chopped sun-dried tomatoes, honey, granulated garlic, and water.
Add Flour: On top of the mixture, add both the bread flour and all-purpose flour.
Add Yeast: Sprinkle the instant yeast on top of the flour; I prefer keeping the yeast and salt separate until mixing time to protect the yeast.
Mix Dough: Fit your mixer with the dough hook and mix on low speed until all the dry ingredients are incorporated, about 1-2 minutes.
Knead: Increase the speed to medium (about speed 4 on a KitchenAid) and knead for 12 minutes. The dough should clear the sides of the bowl but still slump slightly when stopped. It ought to be shiny, smooth, and supple.
Shape the Dough: Lightly oil your hands and gather the dough into a smooth ball, stretching the top around to the bottom to create tension.
First Rise: Oil the top of the dough or spray it with pan spray, then cover with a lint-free cloth. Let it rise in a warm spot until doubled, about 1 1/2 – 2 hours. (Using a microwave with the light on creates a cozy environment for rising.)
Prepare for Shaping: Once the dough holds a finger indent, turn it out onto a clean work surface without flour or oil, and shape it into a rectangle about 3/4″ thick.
Letter Fold: Fold one-third of the dough toward the center and then fold the other third over it; this is called a letter fold.
Rest Period: Cover the dough and allow it to rest for 5-10 minutes to relax the gluten, making it easier to shape.
Preheat Oven: While the dough rests, place a rack in the lower third of your oven and preheat to 350°F (177°C).
Shape the Loaf: Roll the dough into a rectangle that is about 7″ wide and 12″ long. Roll it up snugly, pulling back for tension, and pinch the seam to seal. Place seam-side down in an ungreased 9″ x 5″ loaf pan.
Second Rise: Lightly oil the top of the loaf and cover it with a towel, allowing it to rise for 15 minutes in your cozy spot.
Final Rise: After rising, let it sit covered on the counter until it crests 1″ above the rim of the pan.
Bake: Place the loaf in the oven and bake until golden brown and the internal temperature is 195°-200°F (91° – 93°C). Rotate the pan every 10-15 minutes for even baking, tenting with foil if it begins browning too quickly.
Finish Up: Once baked, immediately brush the loaf with olive oil. De-pan the loaf and allow it to cool completely on a wire rack.
Store or Freeze: After cooling, slice it into sandwich portions if desired, and freeze the loaf, taking pieces out as needed. You can keep the whole loaf covered at room temperature for a day, or sliced for up to three days in a zip-top bag in the freezer.

Storing & Reheating

Store your Sun-Dried Tomato Pesto Sandwich Bread at room temperature for up to one day, or keep sliced pieces in the refrigerator for up to three days. For longer storage, freeze the sliced bread in a zip-top bag for up to three months. To refresh the bread, simply pop it in a toaster or oven at 350°F for about 5-10 minutes until warmed through and slightly crispy again.

Chef’s Helpful Tips

Be mindful of the dough’s texture. If it’s too sticky, try adding a touch more flour, but not too much or the loaf may turn out dense.
Make sure your water is at room temperature — this keeps the yeast happy and active.
Timing is key; allow for the full rising time to develop the best flavor and texture. If short on time, using a warm place for proofing speeds things up.
Have fun experimenting with different cheeses, like mozzarella or gouda, to customize the flavor of your bread.
Consider preparing the dough the night before and allowing it to rise slowly in the fridge for a more robust taste.

This Sun-Dried Tomato Pesto Sandwich Bread will surely become a favorite in your household. It’s not only easy to make but also packed with flavor, perfect for quick meals, elevating your table setting, and impressing guests. I encourage you to experiment with the recipe by adding your own touches or swap ingredients for a new twist. Enjoy every slice loaded with pesto goodness, and relish in the joy of creating your homemade bread!

Recipe FAQs

Can I use fresh tomatoes instead of sun-dried ones?

While fresh tomatoes can be used, they contain more moisture and may make the dough too wet. It’s best to stick with oil-packed sun-dried tomatoes for concentrated flavor and the right texture.

How can I make this bread gluten-free?

You can substitute the bread and all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Make sure to check that the blend you use is formulated for baking for the best results.

Can I add herbs or spices to the dough?

Absolutely! You can enhance the flavor by adding dried herbs like oregano or thyme. Just remember to balance it with the other ingredients to keep the texture consistent.

What should I do if the dough doesn’t rise?

If your dough doesn’t rise, it could be due to inactive yeast. Make sure your yeast is fresh, and when mixing the dough, ensure the water temperature is warm but not hot enough to kill the yeast. Try to create a warm environment for rising, as colder temperatures can slow down the process.