Savory Tomato-Basil Parmesan Bread

Quick Recipe Version (TL;DR)

• Yield: 1 rustic loaf (about 12 slices)
• Prep Time: 30 minutes
• Cook Time: 40–45 minutes
• Total Time: 3 hours 25 minutes

Quick Ingredients

• 420 g bread flour (3 1/3 cups)
• 80 g whole wheat flour (2/3 cup)
• 350 g warm water, 95°F/35°C (about 1 1/2 cups)
• 60 g sun-dried tomato paste (1/4 cup)
• 7 g instant yeast (2 1/4 tsp)
• 10 g fine sea salt (1 3/4 tsp)
• 5 g sugar (1 tsp)
• 2 tbsp extra-virgin olive oil
• 120 g Parmesan, cut in 1/2-inch cubes (4 oz)
• 15 g fresh basil, cut into ribbons (about 1/2–3/4 cup loosely packed)
• Cornmeal or flour for dusting; 2 tbsp grated Parmesan for topping

Do This

• 1. Whisk warm water, tomato paste, olive oil, and sugar. Add flours, yeast, and salt; mix to a shaggy dough.
• 2. Knead 8–10 minutes until smooth and elastic. Form a ball, place in oiled bowl, cover.
• 3. Rise 60–75 minutes at room temp until doubled.
• 4. Pat dough into a rectangle; scatter basil and Parmesan cubes; fold and gently knead to create pockets.
• 5. Shape into a tight boule; place seam-side up in a floured banneton/bowl. Proof 35–45 minutes.
• 6. Preheat Dutch oven to 450°F (232°C). Turn dough onto parchment, score, sprinkle grated Parmesan.
• 7. Bake 20 minutes covered, then 20–25 minutes uncovered to 205°F (96°C) internal. Cool 45 minutes before slicing.

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Why You’ll Love This Recipe

• Tomato-enriched dough bakes up a gorgeous terracotta crumb with gentle tang and savory depth.
• Fresh basil ribbons stay vibrant and aromatic by being folded in late—no bitterness or muddiness.
• Pockets of salty Parmesan turn into molten, golden nuggets throughout the loaf.
• Simple, reliable method with bakery-style results using a Dutch oven at home.

Grocery List

• Produce: Fresh basil (1 small bunch)
• Dairy: Parmesan cheese (about 5 oz total)
• Pantry: Bread flour, whole wheat flour, sun-dried tomato paste, instant yeast, fine sea salt, sugar, extra-virgin olive oil, cornmeal (optional)

Full Ingredients

Tomato-Basil Dough

• 420 g bread flour (3 1/3 cups)
• 80 g whole wheat flour (2/3 cup)
• 350 g warm water, 95°F/35°C (350 ml; about 1 1/2 cups)
• 60 g sun-dried tomato paste (1/4 cup; or blend oil-packed sun-dried tomatoes to a smooth paste)
• 7 g instant yeast (2 1/4 tsp; or 9 g active dry, see note)
• 10 g fine sea salt (1 3/4 tsp)
• 5 g sugar (1 tsp)
• 2 tbsp extra-virgin olive oil, plus a little for greasing

Mix-Ins & Finish

• 120 g Parmesan, cut into 1/2-inch (1.3 cm) cubes (4 oz)
• 15 g fresh basil leaves, cut into thin ribbons (chiffonade) (about 1/2–3/4 cup loosely packed)
• 2 tbsp finely grated Parmesan for topping
• Cornmeal or flour for dusting

Optional Flavor Tweaks

• 1/2 tsp crushed red pepper flakes
• 1 tsp dried Italian herbs

Step-by-Step Instructions

Step 1: Make the tomato dough base

In a large mixing bowl, whisk the warm water (95°F/35°C), sun-dried tomato paste, olive oil, and sugar until the paste dissolves. Add the bread flour, whole wheat flour, instant yeast, and salt. Stir with a sturdy spoon until a rough, shaggy dough forms and no dry flour remains.

Step 2: Knead until smooth and elastic

Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or use a stand mixer with a dough hook on medium-low for 6–8 minutes. The dough should be smooth, slightly tacky, and able to stretch into a thin “windowpane” without tearing. If too sticky, dust with 1–2 tsp flour; if stiff, knead in 1–2 tsp water.

Step 3: First rise (bulk fermentation)

Shape into a ball and place in a lightly oiled bowl. Cover and let rise at room temperature (72–75°F/22–24°C) until doubled in size, 60–75 minutes. Meanwhile, cube the Parmesan and briefly chill it (10 minutes in the freezer) so it holds its shape in the dough. Cut the basil into thin ribbons just before using.

Step 4: Fold in basil ribbons and Parmesan pockets

Gently turn the risen dough onto a lightly floured surface and pat into a 10×12-inch rectangle. Scatter the basil ribbons and Parmesan cubes evenly over the surface. Fold the dough like a letter (right over center, left over center), then rotate 90 degrees and fold again. Give 2–3 gentle kneads just to distribute—avoid overmixing so you keep distinct cheese pockets.

Step 5: Shape and final proof

Shape into a tight boule by tucking edges underneath and creating surface tension. Place seam-side up in a well-floured banneton or a medium bowl lined with a floured towel. Cover and proof until puffy and slightly wobbly to the touch, 35–45 minutes.

Step 6: Preheat, score, and top

While the loaf proofs, place a Dutch oven with lid in the oven and preheat to 450°F (232°C) for at least 30 minutes. Turn the loaf seam-side down onto a piece of parchment; dust off excess flour. Use a sharp lame or knife to score a 2–3 inch slash about 1/4 inch deep. Sprinkle 2 tbsp grated Parmesan over the top for a savory crust.

Step 7: Bake for a blistered crust

Carefully lower the dough on parchment into the preheated Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake another 20–25 minutes until deeply mahogany and the internal temperature reaches 205–208°F (96–98°C). Transfer to a rack and cool at least 45 minutes before slicing so the crumb sets and cheese pockets firm up.

Pro Tips

• Weigh ingredients for best consistency; the tomato paste slightly tightens the dough, so proper hydration matters.
• Chilling the Parmesan cubes for 10 minutes helps them stay in distinct, melty pockets rather than smearing.
• Fold in basil and cheese after the first rise to keep the basil bright and reduce tearing.
• Score confidently; a 1/4-inch deep slash controls expansion and keeps the loaf from bursting at the sides.
• Don’t slice too soon. Cooling sets the crumb and concentrates the basil-tomato aroma.

Variations

• No-Knead Overnight: Use 1/4 tsp instant yeast, mix all dough ingredients (no kneading), cover and rest 12–16 hours at cool room temp. Fold in basil and Parmesan the next day, shape, proof 45–60 minutes, then bake as directed.
• Olive & Chile Kick: Add 1/2 cup chopped oil-cured black olives and 1/2 tsp crushed red pepper with the basil and Parmesan.
• Skillet Loaf (no Dutch oven): Bake on a preheated cast-iron skillet or stone at 450°F (232°C). Add a pan with 1 cup boiling water to the bottom rack for steam during the first 15 minutes.

Storage & Make-Ahead

Store cooled bread at room temperature in a paper bag or wrapped in a clean towel for 2–3 days. For longer storage, slice and freeze in a zip-top bag up to 2 months; toast straight from frozen. Make-ahead: After the first 30 minutes of bulk rise, refrigerate the covered dough up to 18 hours. Bring to room temp (45–60 minutes), then fold in basil and Parmesan, shape, proof, and bake.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 230 calories; 8 g protein; 33 g carbs; 7 g fat; 1 g fiber; 2 g sugar; 480 mg sodium.