This naturally leavened Sun-Dried Tomato & Basil Sourdough Loaf is slow-fermented for depth of flavor and baked until golden with a crisp, crackly crust and a soft, chewy interior.
Studded generously with sun-dried tomatoes and finished with fragrant basil, this loaf strikes the perfect balance between savory and comforting. The long sourdough fermentation enhances digestibility while bringing out subtle tang and richness in every slice.
Perfect for:
Toasted with butter or olive oil
Pairing with soups, stews, or salads
Building elevated sandwiches or paninis
Serving alongside cheese boards or farm dinners
Ingredients:
Flour, water, sourdough starter, sun-dried tomatoes, fresh basil, sea salt
Loaf Size:
Hand-shaped, rustic artisan loaf (approx. 1.5–2 lbs)
Storage:
Best enjoyed fresh. Store cut-side down at room temperature for 1–2 days or slice and freeze for longer storage.