This Sun-Dried Tomato Sourdough Bread is packed with savory inclusions like roasted garlic and parmesan cheese. Perfect for toast, charcuterie boards, and summer appetizers.

Slices of sun dried tomato sourdough bread on a cutting board.

I literally jumped up and down when I first tasted this sun-dried tomato sourdough bread. It was so savory, so cheesy, and so ridiculously good. I immediately ate three slices—no regrets.

I started off simply thinking, “sourdough bread with sun-dried tomatoes might be pretty delicious.” And as a sourdough blogger, I knew it was going to be a flavor combo I eventually wanted to share with you.

But it still felt like it needed something extra—so I roasted a few cloves of garlic, tossed in some parmesan, and suddenly I had created a loaf that’s honestly become one of my all-time favorites.

It’s perfect for summer. Toast it, slice it up for a charcuterie board, or top it with fresh tomato bruschetta for the easiest appetizer ever.

If you’re into savory sourdough loaves, this is one you’re definitely going to want to try.

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Active Sourdough Starter- Your starter should be bubbly and active before mixing your dough. If you have fresh sourdough discard (within a day or two), you can use it, but your dough may take longer to rise.
Sun-Dried Tomatoes- I like using the ones packed in oil because they’re super flavorful. Just drain and chop them before adding. If you have dry-packed tomatoes, soak and drain them first.
Garlic- Roasting the garlic in a bit of olive oil makes it nice and sweet. Then mash it up and mix it with the tomatoes before folding into the dough. Can be substituted with one teaspoon of garlic powder.
Parmesan Cheese- Freshly-grated parmesan adds the best flavor.
Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but your loaf may be slightly softer and flatter.
Water- Lukewarm or room temperature water encourages fermentation. You can adjust the amount depending on your preferred dough hydration and the humidity in your kitchen.
Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.

The ingredients to make sun dried tomato sourdough bread. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, salt, sun dried tomatoes, parmesan cheese, garlic, and oil.

Tips for Success

Start with an active, bubbly starter. A well-fed starter gives your dough the strength it needs to rise and develop that signature sourdough flavor.
Opt for quality ingredients. Good sun-dried tomatoes and real parmesan cheese will make this loaf shine.
Use a kitchen scale. Weighing your ingredients ensures consistency and helps you achieve the right dough texture.
Don’t rush the bulk rise. Wait until the dough looks puffy and nearly doubled—this step is key to developing flavor and a soft, airy crumb.
Build tension when shaping. Building tension on the surface of the dough helps it hold its shape and rise well in the oven.
Let it cool fully. As tempting as it is to slice in, cooling allows the crumb to finish setting and avoids a gummy interior.

How to Make Sun-Dried Tomato Sourdough Bread

Follow these step-by-step photos to see exactly how to make sourdough bread with sun-dried tomatoes and roasted garlic.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.

An active sourdough starter in a glass mason jar.

Step 2: Roast garlic. Roast unpeeled garlic cloves at 425°F for 30 minutes. Mash and mix with chopped sun-dried tomatoes.

Five cloves of garlic tossed with oil on a piece of aluminum foil.

Five cloves of roasted garlic in aluminum foil.

Step 3: Mix dough. Whisk warm water and active starter. Add bread flour and salt. Mix to form a shaggy dough. Rest 20 minutes.

Sourdough bread dough in a glass mixing bowl.

Step 4: Add inclusions. Add garlic-tomato mix and parmesan in stages while doing 4 rounds of stretch and folds, 20 minutes apart.

Sourdough bread dough topped with sun dried tomatoes, roasted garlic, and grated parmesan cheese in a bowl.

Hands stretching and folding the sun dried tomatoes into the sourdough bread.

Step 5: Bulk fermentation. Cover and let rise at room temp until doubled, jiggly, and bubbly (4–12 hours or more).

Sun dried tomato sourdough bread dough in a straight-sided proofing container before bulk fermenting.

Sun dried tomato sourdough bread dough in a straight-sided proofing container after bulk fermenting.

Step 6: Shape. Start wit a pre-shape and bench rest for 15 minutes. Then, shape into a boule or batard.

Sun dried tomato and roasted garlic sourdough bread dough stretched into a rectangle on a floured counter.

A sourdough sun dried tomato bread dough ball on a floured counter.

Step 7: Cold proof. Place seam-side up in a floured banneton. Cover and refrigerate overnight (12–16 hours).

Sun dried tomato sourdough bread dough proofing in an oval-shaped basket.

Step 8: Bake and cool. Score dough and bake in a preheat Dutch oven at 450°F with lid on for 40 mins. Remove lid and bake 5–10 more. Let cool completely on a wire rack (at least 2–4 hours) before slicing.

Scored sun dried tomato sourdough bread dough on a bread sling.

A baked loaf of sun dried tomato sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your sun-dried tomato sourdough bread:

8:00 PM (Night Before): Feed your starter.
8:00–8:30 AM: Roast the garlic and mix the dough.
8:30–9:30 AM: Add inclusions and complete stretch and folds.
9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
5:30–6:00 PM: Shape the dough.
6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
6:00–6:45 AM: Bake at 450°F.
6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your sourdough sun-dried tomato bread in a bread box or airtight container at room temperature for up to 3 days—sliced or whole.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When you're ready to enjoy, thaw at room temperature or warm in the toaster or oven.

Serving Suggestions

This bread is flavorful enough to enjoy on its own, but it’s also great toasted with butter, hummus, or even cottage cheese or mashed avocado.

Try it as the base for grilled cheese, a turkey sandwich, a BLT, or a breakfast sandwich.

It also makes a tasty bruschetta or can be cubed and toasted into croutons for salads and soups.

A piece of sun dried tomato sourdough bread topped with cottage cheese, fresh tomatoes, and basil.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

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