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A close-up of a loaf of Tomato Basil Bread with Melted Mozzarella and Sun-Dried Tomatoes, showing the green swirl filling.

Artisan Tomato Basil Bread with Sun-Dried Tomato Swirl and Melted Mozzarella Topping

  • Author: Ahazzam
  • Total Time: 1 hour 58 min
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

Make a flavorful homemade bread featuring fresh basil, sun-dried tomatoes, and a layer of melted mozzarella cheese on top.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (about 105-115°F)
  • 2 tablespoons olive oil plus extra for greasing
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup shredded low-moisture mozzarella cheese
  • 1 tablespoon cornmeal for dusting

Instructions

  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Pour in the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough. Turn it out onto a lightly floured surface. Flatten the dough into a rough rectangle.
  6. Sprinkle the chopped fresh basil and chopped sun-dried tomatoes evenly over the dough surface. Gently roll the dough up tightly into a loaf shape. Pinch the seam closed.
  7. Dust a baking sheet or pizza stone with cornmeal. Place the loaf seam-side down on the prepared surface. Cover loosely and let it rest for 30 minutes.
  8. Preheat your oven to 400°F (200°C).
  9. Brush the top of the loaf lightly with a little extra olive oil. Score the top of the loaf with a sharp knife in a simple pattern.
  10. Bake for 20 minutes.
  11. Remove the loaf from the oven and sprinkle the shredded mozzarella cheese evenly over the top. Return to the oven and bake for another 5 to 8 minutes, or until the cheese is melted and lightly golden brown and the bread sounds hollow when tapped.
  12. Cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • If you prefer a softer crust, cover the loaf loosely with aluminum foil for the last 10 minutes of baking.
  • Use sun-dried tomatoes packed in oil for the best flavor and texture. Pat them dry slightly before chopping.
  • You can substitute fresh mozzarella, but use less as it releases more water during baking.
  • Prep Time: 20 min
  • Cook Time: 28 min
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 1
  • Sodium: 280
  • Fat: 6
  • Saturated Fat: 3
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 34
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 12

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Find it online: https://gourmetgusto.net/tomato-basil-bread-melted-mozzarella-sun-dried-tomatoes/