Tomato Basil Sourdough Bread

This Tomato Basil Sourdough Bread is a savory sourdough loaf made with homemade tomato soup and parmesan cheese baked right into the dough. It’s packed with flavor and absolutely perfect for grilled cheese.

Course Bread

Cuisine American

Prep Time 1 7

Cook Time 1

Cool Time 2

Total Time 1 10

Servings slices

Calories 255kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Small saucepan
Immersion blender (optional)
Cheese grater
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

Ingredients

Tomato Basil Soup Base

2 tablespoons (28 grams) unsalted butter
½ small yellow onion finely diced
2 cloves garlic minced
1 teaspoon (3 grams) Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 15-ounce can crushed tomatoes
1 tablespoon granulated sugar
¼ cup whole milk

Sourdough Bread

½ cup (100 grams) active sourdough starter
4 ¾ cups (570 grams) bread flour
1 cup (75 grams) parmesan cheese
2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt reduce to 1 ½ teaspoons if using Morton's brand or table salt
Rice flour for proofing basket
2 ice cubes for steam

Instructions

Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
Melt the butter in a small saucepan over medium heat. Add the onion, garlic, and salt and sauté for 5–7 minutes, until softened. Stir in the dried basil and garlic powder and cook for 1 minute more. Add the crushed tomatoes and sugar, then cover and simmer on low for 20 minutes. Remove from the heat, stir in the milk, and blend until smooth with an immersion blender, if desired. Let cool to below 85°F before using.
2 tablespoons (28 grams) unsalted butter, ½ small yellow onion, 2 cloves garlic, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 tablespoon dried basil, 1 teaspoon garlic powder, 1 15-ounce can crushed tomatoes, 1 tablespoon granulated sugar, ¼ cup whole milk

You should have about 600 grams of tomato soup after cooling.

Transfer the cooled tomato soup to a large mixing bowl. Add the active sourdough starter and whisk until combined. Add the bread flour, parmesan cheese, and salt, mixing until no dry flour remains and a sticky dough forms. If needed, add flour or water 1 tablespoon at a time to adjust the dough consistency. Cover and let rest for 20 minutes.
½ cup (100 grams) active sourdough starter, 4 ¾ cups (570 grams) bread flour, 1 cup (75 grams) parmesan cheese, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
Lightly wet your hands. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat on all 4 sides. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this process 3 more times, for a total of 4 rounds, resting 15 minutes between each round.
Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength.

A straight-sided container makes it easier to track the rise.

Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Fold one short end toward the center, then fold the other short end over it like a letter. Fold the remaining two sides toward the center. Flip the dough seam-side down and shape it into a tight ball by gently pulling it toward you against the counter.
Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam-side up in the basket and pinch closed if needed. Cover and refrigerate overnight, or for 12–16 hours.
Rice flour
Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven heat for 30 minutes more.
Turn the dough onto parchment paper or a bread sling and score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and lower the dough inside. Cover and bake for 50 minutes. Remove the lid and bake for 5–10 minutes more, or until the crust reaches your desired color.
2 ice cubes
Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.