Ever smell toasted sourdough and suddenly feel like you’re in a tiny kitchen in Italy with the windows wide open? This sun-dried tomato sourdough bread does that. It’s spicy, tangy, packed with bold capers—and yep, totally blowing up right now on Pinterest. I’ve baked it more than once (okay, five times). Easy prep, just a little patience, crusty payoff. Think warm tomato breeze and that chewy, golden bottom you can’t resist.

It’s a savory sourdough loaf that feels like a mini escape. Tangy sun-dried tomatoes, briny capers, and a cozy sourdough base. Just pantry stuff: flour, salt, guts. Like your grandma’s bread—but with a salty kick. Full details in the blog!

This recipe came out of one of those Saturday kitchen marathons with my girls—flour on cheeks, music too loud, oven running overtime. Took a few fails (and some burnt bottoms), but we found the magic. No gadgets, just guts and a sourdough starter. I tested it. You’ll love the twist.

Why You’ll Love This Bread

If you’ve ever bitten into a slice of sourdough and thought, “This could use a little oomph,” this recipe is the answer. Tangy sun-dried tomatoes bring a burst of robust flavor, while briny capers add just the right amount of salty intrigue. It’s like a Mediterranean vacation baked into a loaf.

This bread became a Saturday night staple in my kitchen—perfect for charcuterie boards or simply slathering with butter. Bonus? The aroma while it bakes is pure magic, filling your house with warmth and nostalgia.

Ingredients & Tools That Make a Difference

Sun-dried tomatoes: Choose jar-packed ones (in oil, if possible). They’re soft, flavorful, and blend seamlessly into the dough.

Sun-Dried Tomato Sourdough Bread on white napkin with water glass beside it.

Capers: Dry them well after chopping; too much moisture can mess with the dough consistency. They bring salty, tangy pops of flavor in every bite.

Sourdough starter: Bring it to peak activity—bubbly and ready to work its magic. And don’t forget a proofing basket (or bowl with a clean towel) to shape and support your dough during its rise.

Step-by-Step Process with Real Tips

Start by mixing your levain the night before: a quick stir of water, sourdough starter, and bread flour. Let it sit, covered, overnight—by morning, it’s your bubbly ticket to perfect sourdough.

During your dough’s first mix, hold back about 20 grams of water unless your dough is too dry. After the initial mixing, fold in the sun-dried tomatoes, capers, oregano, and red pepper flakes. Pro Tip: Gently knead to evenly distribute without tearing the dough.

Let the dough bulk ferment in a warm spot, folding it about every 30 minutes for the first two hours. Once it’s airy, shape it into a round, pop it into your proofing basket, and refrigerate overnight for a slow, flavorful rise.

Creative Variations I’ve Tried

Want to switch it up? Swap capers for chopped kalamata olives for a richer, earthy taste, or sprinkle fresh rosemary into the mix for a fragrant twist. Pro Tip: Oil-packed sun-dried tomatoes can add an extra layer of richness—just reduce the water slightly in your dough.

If you’re feeling bold, sprinkle sesame or poppy seeds on top before baking for a beautiful, crunchy crust. Pairings? This bread loves a thick layer of ricotta or a good olive tapenade.

Variation	Adjustment
Kalamata Olives	Replace capers; chop finely
Oil-packed Tomatoes	Use 56g and reduce water by 5-10g
Fresh Rosemary	Add 1 tbsp chopped to dough

Storage, Leftovers, and Serving Tips

Store your loaf in a paper bag or loosely wrapped in a kitchen towel for 2-3 days. For longer storage, slice and freeze it in a zip-top bag—just toast slices straight from frozen when you’re ready. Pro Tip: A quick steam in the oven (pop a dish of water in there) before reheating gives it that fresh-baked texture.

This bread shines on cheeseboards but is just as stunning with a simple bowl of olive oil and balsamic for dipping. Instant cozy vibes guaranteed!

Expert Insight: Crafting the Perfect Sun-Dried Tomato Sourdough Bread

Incorporating sun-dried tomatoes into sourdough not only enhances its flavor complexity but also adds natural umami and moisture, which can improve crumb texture. The natural fermentation process further develops these rich flavors, creating a bread that is both satisfying and nuanced.

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Perfecting Sun-Dried Tomato Sourdough Bread with Capers

This sun-dried tomato sourdough bread with capers took many afternoons and a few charred crusts before it felt just right. I remember the smell filling the kitchen, a warm reminder of family gatherings, and each attempt deepened my love for the craft. Today’s recipe is truly the result of patient, flavorful experience.

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 fresh, store it in a paper bag at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze it. When ready to enjoy, thaw it at room temperature and refresh the crust in the oven for a few minutes.

Can I use regular tomatoes instead of sun-dried tomatoes?

Fresh tomatoes don’t have the same concentrated flavor or texture as sun-dried tomatoes, so they aren’t the best substitute here. If you want that tangy, rich punch, it’s best to stick with sun-dried tomatoes. However, you could try slow-roasting fresh tomatoes for a similar effect, though it might take a bit more prep time.

What do capers add to the flavor of the bread?

Capers bring a wonderful briny and slightly tangy flavor that balances the richness of the sun-dried tomatoes perfectly. They add a little pop of saltiness and complexity, making each bite more exciting. It’s like a Mediterranean twist that takes this sourdough to the next level!

How long does it take to make this sourdough bread?

Because this is a sourdough recipe, expect a good part of the day devoted to rising and fermenting—usually around 6 to 8 hours total. Active prep time is about 30 minutes, but patience pays off with that rich flavor and perfect texture. It’s a great weekend baking project!

Can I make this recipe with gluten-free flour?

Sourdough bread relies on gluten to develop its signature chew and rise, so making it gluten-free can be tricky. While there are gluten-free sourdough starters and flours available, the texture and flavor will vary quite a bit. If you need gluten-free, consider using a dedicated gluten-free baking recipe for best results.

Wrapping Up Your Sun-Dried Tomato Sourdough Bread

Your sun-dried tomato sourdough bread comes together with ease, yielding a golden crust and tangy, savory crumb that’s pure comfort. A few hours’ patience, simple pantry ingredients, and a cozy kitchen set the stage for something truly special—you’ll wanna make it again and again.

Feel free to swap capers for kalamata olives or sneak in fresh herbs for a little twist. Store leftovers wrapped in a towel or freeze slices for busy mornings. A quick oven steam revives that fresh-baked charm—a tip I picked up from longtime home bakers.

I’d love to see how your loaf turns out! Did this recipe remind you of any cherished family breads? Share your photos or stories—let’s keep the joy of baking alive, one warm slice at a time.

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Sun-Dried Tomato Sourdough Bread with Capers: Bold Flavor Boost