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Tomato and basil bread

Name: Tomato and basil bread
Yield: 1 loaf, about 16 slices
Cuisine: Italy
Ingredients: 500 g Strong white bread flour; 300 g Water At room temperature.; 50 g Olive oil; 10 g Fine salt; 7 g Instant dried yeast; 20 g Flour for shaping Use sparingly.; 100 g Soft oil-packed semi-dried tomatoes Weigh after draining; pat dry and chop into 5–8 mm pieces. Ready-to-eat, no added alcohol.; 15 g Fresh basil leaves Wash, dry and roughly chop.

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Baking time: 45–55 min
Cuisine / style: Italy

Bake 15 minutes at 210°C, then 30–40 minutes at 190°C.

Italy · White bread

Tomato and basil bread

One loosely knotted olive-oil loaf with soft semi-dried tomatoes and fresh basil folded through the crumb. Tuck exposed pieces into the dough before baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Soft oil-packed semi-dried tomatoes	100 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. Ready-to-eat, no added alcohol.
Inclusions	Fresh basil leaves	15 g	Wash, dry and roughly chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
One 40×35 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Clean work surface at least 80 cm long for the rope	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 210°C conventional for 15 min, then 190°C conventional
Baking time: 45–55 min

Bake 15 minutes at 210°C, then 30–40 minutes at 190°C.

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Plan for: 375 min total; 65 min active

Method

01 · Mix and knead the dough
12–15 min
Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast
Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Ready when: The dough is soft, cohesive and elastic with no dry flour.
01 Tomato and basil breadMix and knead the olive-oil dough.
02 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.
Ready when: The dough is aerated and roughly doubled.
02 Tomato and basil breadLet the dough rise.
03 · Prepare and hold the measured additions
10–15 min
Use: Soft oil-packed semi-dried tomatoes; Fresh basil leaves
Drain and pat the tomatoes dry, weigh the stated amount and chop into 5–8 mm pieces. Wash, dry and chop the basil.
Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.
03 Tomato and basil breadPrepare the tomatoes and basil.
04 · Fold the additions into the risen dough
5–8 min
Use: Soft oil-packed semi-dried tomatoes; Fresh basil leaves
Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.
Ready when: The dough holds together and the additions are spread through it without a wet pocket.
04 Tomato and basil breadFold in the prepared additions.
05 · Shape one broad knot
15–20 min
Use: Flour for shaping
Line one 40×35 cm tray with baking paper. Use the shaping flour sparingly. Roll the dough into a rope about 70 cm long, working from the middle out. If it resists, cover and rest for 10 minutes before finishing. Tie one loose overhand knot, leaving room at the centre, and tuck the ends just underneath. Gently ease the crossing outward so the starting loaf is about 24–25 cm across and no more than 6 cm tall; do not pull it into a tight high ball. Tuck exposed tomatoes and basil into the surface.
Ready when: One broad loose knot sits on the tray without torn dough or a dense high crossing.
05 Tomato and basil breadShape a broad, loose knot.
06 · Proof and heat the oven
60–90 min
Use:
Cover loosely and leave at 22–24°C for 60–90 minutes. Heat the oven to 210°C conventional during the final 20 minutes.
Ready when: The knot is puffy and a light fingertip dent returns slowly; the crossing is not taut.
06 Tomato and basil breadProof until puffy.
07 · Score and bake
45–55 min
Use:
Bake on the lower-middle rack at 210°C conventional for 15 minutes. Reduce to 190°C and bake for 30–40 minutes more. Cover loosely with foil if exposed tomatoes or basil darken early. Check the base and probe the thickest bread at the crossing from the side, avoiding a tomato piece.
Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
07 Tomato and basil breadBake until the centre is set.
08 · Cool before slicing
90 min
Use:
Transfer to a rack and cool for at least 90 minutes before slicing.
Ready when: The crumb is set and slices do not squash into a wet line.
08 Tomato and basil breadCool before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the dough	The dough is soft, cohesive and elastic with no dry flour.
Let the dough rise	The dough is aerated and roughly doubled.
Prepare and hold the measured additions	The additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen dough	The dough holds together and the additions are spread through it without a wet pocket.
Shape one broad knot	One broad loose knot sits on the tray without torn dough or a dense high crossing.
Proof and heat the oven	The knot is puffy and a light fingertip dent returns slowly; the crossing is not taut.
Score and bake	The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicing	The crumb is set and slices do not squash into a wet line.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper.	Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues.	Use the stated shape and measure bread away from melted cheese or wet inclusions.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.; Contains: wheat, sulphites if present in tomatoes.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices beside a partly cut knot show small tomato pieces and basil through the set crumb. — Tomato and basil bread.

Recipe

Tomato and basil bread

One loosely knotted olive-oil loaf with soft semi-dried tomatoes and fresh basil folded through the crumb. Tuck exposed pieces into the dough before baking.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Olive oil	50 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Handling	Flour for shaping	20 g	Use sparingly.
Inclusions	Soft oil-packed semi-dried tomatoes	100 g	Weigh after draining; pat dry and chop into 5–8 mm pieces. Ready-to-eat, no added alcohol.
Inclusions	Fresh basil leaves	15 g	Wash, dry and roughly chop.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
One 40×35 cm baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Clean work surface at least 80 cm long for the rope	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Allow: 375 min total; 65 min active

How do I make it?

Mix and knead the dough
12–15 min
Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Mix and knead the olive-oil dough.
Ready when: The dough is soft, cohesive and elastic with no dry flour.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.
Let the dough rise.
Ready when: The dough is aerated and roughly doubled.
Prepare and hold the measured additions
10–15 min
Drain and pat the tomatoes dry, weigh the stated amount and chop into 5–8 mm pieces. Wash, dry and chop the basil.
Prepare the tomatoes and basil.
Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen dough
5–8 min
Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.
Fold in the prepared additions.
Ready when: The dough holds together and the additions are spread through it without a wet pocket.
Shape one broad knot
15–20 min
Line one 40×35 cm tray with baking paper. Use the shaping flour sparingly. Roll the dough into a rope about 70 cm long, working from the middle out. If it resists, cover and rest for 10 minutes before finishing. Tie one loose overhand knot, leaving room at the centre, and tuck the ends just underneath. Gently ease the crossing outward so the starting loaf is about 24–25 cm across and no more than 6 cm tall; do not pull it into a tight high ball. Tuck exposed tomatoes and basil into the surface.
Shape a broad, loose knot.
Ready when: One broad loose knot sits on the tray without torn dough or a dense high crossing.
Proof and heat the oven
60–90 min
Cover loosely and leave at 22–24°C for 60–90 minutes. Heat the oven to 210°C conventional during the final 20 minutes.
Proof until puffy.
Ready when: The knot is puffy and a light fingertip dent returns slowly; the crossing is not taut.
Score and bake
45–55 min
Bake on the lower-middle rack at 210°C conventional for 15 minutes. Reduce to 190°C and bake for 30–40 minutes more. Cover loosely with foil if exposed tomatoes or basil darken early. Check the base and probe the thickest bread at the crossing from the side, avoiding a tomato piece.
Bake until the centre is set.
Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicing
90 min
Transfer to a rack and cool for at least 90 minutes before slicing.
Cool before slicing.
Ready when: The crumb is set and slices do not squash into a wet line.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The inclusions tear the dough during shaping.	The dough is tight or the pieces are too large.	Cover and rest for 5 minutes, then shape gently with a scraper. Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.	Dark inclusions or topping colour faster than the thick bread.	Cover loosely with foil and keep baking until the bread centre and base meet the stated cues. Use the stated shape and measure bread away from melted cheese or wet inclusions.

Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.

Contains: wheat, sulphites if present in tomatoes.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Tomato and basil bread at a glance

Makes: 1 loaf, about 16 slices
Heat: 210°C conventional for 15 min, then 190°C conventional
Baking time: 45–55 min
Cuisine / style: Italy
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Olive oil	50 g	10%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%

Method

01 · Mix and knead the dough

02 · Let the dough rise

03 · Prepare and hold the measured additions

04 · Fold the additions into the risen dough

05 · Shape one broad knot

06 · Proof and heat the oven

07 · Score and bake

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Mix and knead the dough

Let the dough rise

Prepare and hold the measured additions

Fold the additions into the risen dough

Shape one broad knot

Proof and heat the oven

Score and bake

Cool before slicing

What can go wrong, and how can I fix it?

Tomato and basil bread at a glance