Ever walk into a kitchen and instantly feel hugged? That’s what happens when sun-dried tomato sourdough bread hits the oven. The tang, the herbiness, the way it crackles as it cools—pure comfort. Folks on Pinterest are going wild for this bold flavor combo with capers, and honestly, I get it. It’s cozy, savory, and surprisingly easy to make. Just a few hours of rise time, basic tools, and a little hands-on love.
It’s a loaf with serious snack-board energy. Chewy, crusty, loaded with flavor. Just flour, salt, dried tomatoes, a l’il fermenty magic, and those punchy little capers. Nothing fussy—stuff you already have or can snag cheap. Like your favorite garlic bread… but way cooler. Full details in the blog!
This one came from a weekend experiment after my daughter Rachel dared me to jazz up my usual loaf—challenge accepted. I grew up baking with my grandma, chasing flour clouds and trying not to knock over her mixing bowl. No stand mixer, no frills. Just hands, heart, and a spicy little twist you’ll wanna make twice.
Why You’ll Love This Recipe
If sourdough wasn’t already cool enough, this sun-dried tomato sourdough bread takes things to the next level. The tangy sourdough flavor marries perfectly with the sweetness of sun-dried tomatoes and the briny kick of capers. Throw in a dash of oregano and a pinch of red pepper flakes, and you’ve got a loaf packed with cozy, savory vibes.
Not only does this bread taste amazing, but it’s versatile too. Serve it toasted with butter, use it for the ultimate sandwich, or pair it with hearty soups and pasta dishes. It’s like taking your favorite garlic bread and giving it a gourmet-led upgrade!
Pro Tip: This loaf loves a good charcuterie board. Slice it thick, lay it out with cheeses and olives, and watch it disappear faster than you can say “second slice.”
Ingredients and Tools
You don’t need anything fancy to make sun-dried tomato sourdough bread, just some pantry staples and a few trusty tools. Here’s what you’ll need:
Main Ingredients: Bread flour, whole wheat flour, water, sea salt, and your sourdough starter (or levain). The flavor stars? Chopped sun-dried tomatoes, capers, dried (or fresh) oregano, and a pinch of red pepper flakes for a subtle kick.
Essential Tools: A mixing bowl, a Dutch oven or baking stone (to get that crust just right), and a bench scraper or spatula for handling sticky dough.
Pro Tip: Sun-dried tomatoes packed in oil work great here—just pat them dry before chopping to keep your dough balanced.
Quick Ingredient Conversion
Ingredient
Grams
Common Measurement
Sun-Dried Tomatoes
56 grams
About ½ cup (chopped)
Capers
70 grams
Roughly ⅓ cup (chopped)
Whole Wheat Flour
60 grams
Scant ½ cup
Step-by-Step Process
1. Activate your starter: If you’re using levain, mix 30 grams each of sourdough starter, bread flour, and water. Let it sit at room temp for 4–6 hours until bubbly and ready to go. If you have active starter handy, you can skip this step.
2. Mix and hydrate: In a large bowl, combine the bread flour, whole wheat flour, and most of the water (310 grams). Let it rest for 30 minutes—this helps with hydration and makes your dough easier to work with. Add the levain and sea salt, then mix until combined.
3. Incorporate the flavor bombs: Gently fold in the chopped sun-dried tomatoes, capers, oregano, and red pepper flakes. The dough will feel sticky, so embrace the mess—it’s worth it!
From there, let it ferment, stretch and fold (every 30 minutes for 2 hours), and watch as your dough transforms into something magical. Bake it in a preheated Dutch oven for that bakery-like crust.
Troubleshooting and Timing Tips
Sticky dough? Don’t panic—it’s normal with sourdough. Lightly wet your hands or use a bench scraper to make handling easier. Sticky dough often equals a light, airy loaf!
Scheduling rises: If life gets in the way, let your dough take its time in the fridge. A longer cold ferment (8–12 hours) builds flavor and makes timing more flexible around a busy day. Just pop it out and proof before baking.
Pro Tip: Want that dramatic oven spring? Preheat your Dutch oven for at least 45 minutes so it’s blazing hot when the dough hits.
Sourdough Timing Schedule
Step
Approx. Time
Levain Prep
4–6 hours
Mixing & Hydration
30 minutes
Bulk Fermentation + Folds
2–3 hours
Cold Ferment (optional)
8–12 hours
Final Proof & Bake
1–2 hours
Creative Twists and Storage Ideas
Get creative: This bread loves personalization. Try adding chopped fresh basil, grated Parmesan, or even kalamata olives during the folding phase for a Mediterranean twist. Or, swap the red pepper flakes for a pinch of smoked paprika!
Storing leftovers: Sourdough stays fresh longer than typical bread. Wrap your loaf in a towel or store in a paper bag for 2–3 days. Want to freeze it? Slice it first so you can easily grab a piece whenever the craving hits.
Pro Tip: Day-old slices make killer croutons! Cube the bread, drizzle with olive oil, and toast until golden. Perfect for soups or salads.
Expert Insight: Elevating Flavor with Sun-Dried Tomato Sourdough Bread
Incorporating sun-dried tomatoes into sourdough not only enhances its savory complexity but also introduces subtle acidity that balances the bread’s natural tang. This combination creates a multidimensional flavor profile while maintaining the traditional benefits of sourdough fermentation, such as improved texture and digestibility.
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A Slice of Nostalgia
Making this Sun-Dried Tomato Sourdough Bread with Capers always brings back memories of the first time Rachel and I baked together—flour everywhere and a lot of laughter. The tangy capers combined with sun-dried tomatoes made our kitchen feel like a little Italian bakery, even if we couldn’t stop giggling over our messy hands.
FAQs ( Sun-Dried Tomato Sourdough Bread with Capers )
How do I store Sun-Dried Tomato Sourdough Bread with Capers?
To keep your Sun-Dried Tomato Sourdough Bread with Capers fresh, store it in a paper bag or wrapped in a clean kitchen towel at room temperature. Avoid plastic bags as they trap moisture, making the crust soggy. For longer storage, slice and freeze the bread, then toast slices when ready to enjoy that wonderful tangy flavor with capers.
Can I use dried tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes bring a unique chewy texture and rich flavor that dried tomatoes don’t quite match. While you can substitute dried tomatoes, keep in mind that you might want to rehydrate them first and the flavor won’t be as vibrant. For the best result and to get that signature taste in your Sun-Dried Tomato Sourdough Bread with Capers, stick with sun-dried tomatoes whenever possible.
What is the best type of capers to use?
For a perfect balance in your Sun-Dried Tomato Sourdough Bread with Capers, opt for small, non-pareil capers packed in brine. They have a milder, less sharp taste compared to salt-packed varieties and provide that lovely burst of tanginess. Rinse them lightly to reduce saltiness before adding them to your dough for the best flavor harmony.
How long does it take to make Sun-Dried Tomato Sourdough Bread with Capers?
Making Sun-Dried Tomato Sourdough Bread with Capers is a labor of love and patience, usually taking about 12 to 18 hours total. This includes the slow fermentation for that perfect sourdough tang and flavor development. While the active hands-on time is relatively short, the rising and proofing stages are where the magic happens, delivering a deeply flavorful loaf.
Can I add other ingredients to my Sun-Dried Tomato Sourdough Bread with Capers?
Absolutely! Sun-Dried Tomato Sourdough Bread with Capers is quite versatile, so feel free to get creative. Fresh herbs like rosemary or thyme complement the tomatoes and capers nicely. Just remember to keep additional ingredients balanced so they don’t overpower the star flavors of your bread.
Wrapping Up Your Sun-Dried Tomato Sourdough Bread Adventure
This sun-dried tomato sourdough bread comes together with simple pantry staples and a little patience, rewarding you with a crusty, tangy loaf that feels like a warm kitchen hug. Whether you’re new to baking or a seasoned pro, you’ll love how the bold capers and sweet tomatoes lift every bite—comfort food with a playful twist.
Feel free to swap in fresh herbs, toss in olives, or sprinkle Parmesan for your own spin. Stored wrapped in a towel, this loaf keeps its charm for days, and day-old slices? Perfect for easy croutons or toasted snacks. A little tip often shared by veteran bakers: a hot Dutch oven is the secret behind that dreamy crust.
Give this recipe a whirl and share your kitchen wins (or funny fails!) with me. Did this loaf remind you of a family classic, or inspire a new tradition? Pass it along to someone who loves homemade baking—you’ll be creating more than bread, you’ll be making memories.
A flavorful sourdough bread featuring sun-dried tomatoes and capers that add a bold, savory taste, perfect for artisanal sandwiches or as a delicious accompaniment to meals.
Ingredients
Scale
30 grams Sourdough Starter
30 grams Bread Flour
30 grams Water
340 grams Bread Flour
60 grams Whole Wheat Flour
317 grams Water divided
90 grams Levain or active sourdough starter
8 grams Sea Salt
56 grams Sun-Dried Tomatoes chopped
70 grams Capers strained patted dry and chopped
1 ½ tsp Dried Oregano or 1 TBS fresh
1 tsp Red Pepper Flakes
Instructions
Prepare the levain by mixing sourdough starter, bread flour, and water; let ferment overnight.
In a large bowl, combine bread flour, whole wheat flour, and water; autolyse for 40 minutes.
Add levain and salt; mix thoroughly.
Fold in sun-dried tomatoes, capers, oregano, and red pepper flakes.
Bulk ferment for 4 hours with folds every 30 minutes for the first 2 hours.
Shape the dough and proof in a banneton for 2 hours.
Preheat oven to 475°F with a baking stone and steam tray.
Score the dough and bake for 20 minutes covered, then remove cover and bake for 25 more minutes.
Cool completely before slicing.
Notes
For best flavor, soak sun-dried tomatoes in warm water before use
Use a lame to score the dough for better oven spring
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
