I admit: I love bread, but I haven’t always got time (or energy) for the complicated recipes that ask for hours of kneading and babying. That’s exactly why this Effortless Tomato Basil Bread is one of my favorite go-to recipes: it’s rustic, flavorful, and works mostly by itself. The minute I take it from the oven, I’ve been met with the instant hug scent of roasted tomato and fresh basil. And the best part? You don’t have to be a master baker to ace it.

A Quick Peek at the Recipe

This is great for: Combining sun-dried sweetness into bright basil, cradled in a tender loaf so one may enjoy dipping with olive oil, serve it alongside soups, or simply eating it while hot with butter. It’s hearty without being oppressive; flavorful without hitting you upside the head.

Why This Bread Is Special

The flavor you get for such little effort is what makes this recipe excellent. There are no time-eating techniques and no stress- the bread simply makes you look like you spent hours in the kitchen when really, all you did was let the ingredients do the heavy lifting- the tomatoes add natural sweetness, the basil adds a refreshing touch, and together, they take an ordinary loaf of bread and transform something magical.

Why You’ll Love This Recipe

I know you’re going to love this bread because:

This bread is an easy one. It is not complicated at all-needing no difficult kneading. Just mix, let it rest, and bake.
It is full of flavor. Tomato and basil bring that Mediterranean vibe, and no one will miss the extra sauces or spreads.
It is very versatile. Serve it with pasta, soups, salads, or simply enjoy it with just some good salt.
It feels homemade. That nice cozy rustic loaf tastes better than anything you would buy from the store.
It’s freezer-friendly. Make it ahead and enjoy fresh bread anytime.

Tools You’ll Need

Don’t worry—no fancy equipment required. Here’s what you’ll need:

Large mixing bowl – For combining your dough. Go big so you have room to mix without flour flying everywhere.
Wooden spoon or spatula – Keeps things simple and saves your hands from sticky dough.
Measuring cups and spoons (or a kitchen scale) – Accuracy matters in baking, but I’ll give you both US and metric options.
Sharp knife – For chopping sun-dried tomatoes and basil.
Loaf pan (9×5 in / 23×13 cm) – Gives you that classic sandwich bread shape. You can also use a round Dutch oven for a rustic look.
Parchment paper – Prevents sticking and makes cleanup painless.

Ingredients

Here’s what goes into this loaf (makes 1 loaf, about 10 slices):

3 cups (360 g) all-purpose flour
2 tsp (10 g) salt
2 tsp (8 g) sugar
2 ¼ tsp (7 g) instant yeast (one packet)
1 cup (240 ml) warm water (about 110°F / 43°C)
2 tbsp (30 ml) olive oil
½ cup (60 g) sun-dried tomatoes, chopped
½ cup (12 g) fresh basil leaves, chopped
Optional: ½ cup (50 g) shredded mozzarella or Parmesan for a cheesy twist

Step-by-Step Instructions

If using active dry yeast, mix it in warm water with sugar and allow it to stand for 5 to 10 minutes until foamy. If you are using instant yeast, this step is not necessary.
Mix the dry ingredients in a bowl. Mix flour and salt in a bowl, giving it a quick stir to evenly distribute the salt.
Add the wet ingredients: Pour the yeast mixture (or warm water, if instant yeast is used) and olive oil into the bowl. The mixture should be stirred with a wooden spoon until a shaggy dough forms.
In go the flavor boosters: Throw in the tomatoes and basil. Fold them gently into the dough, which will look rather messy-don’t worry about this: it is supposed to do so.
Knead gently, just enough to incorporate enough air so it does not stick much to your hands. Lightly flour the worktop now and turn out your dough. Knead it for 5 to 7 minutes until smooth and elastic. Dust flour as necessary. Don’t put too much; otherwise, the loaf will get hard.
Put the dough into an oiled bowl, cover with a kitchen towel, and place it in a warm spot to rise for about 1-1.5 hours or until doubled in size. Rise two comes to shaping.
Put it to bed. Pump the dough down, shape the dough into a loaf, and set it in your greased loaf pan (or on parchment paper in a Dutch oven). Set the loaf for another 30-40 minutes until it is all puffy.
Baking. Turn on the oven to 375F. Bake for 30-35 minutes until golden brown, when it sounds hollow when tapped from the bottom. Resist slicing or harming yourself!
Leave on a rack for at least 20 minutes to cool; this will help set the texture.”

Related: Blueberry Butter Swim Biscuits

Serving Ideas

Dip in good olive oil sprinkled with sea salt.
Enjoy it with creamy tomato soup for comfort in eating at its best.
The combo of avocado toast or sandwiches
Make small crostinis with goat cheese for a party.

Variations & Customizations

Replace fresh basil with dried oregano or thyme.
Add roasted garlic; it’s a punch.
The way to go here is cheese shreds to make a gooey, cheesy loaf.
Whole wheat: For that well-nourishing texture and taste, use whole wheat flour.

Storage & Make-Ahead Tips

On the counter: In a plastic bread bag or an airtight container for 2 to 3 days.
Fridge: Not recommended—it dries out bread.
In the freezer: Closed firmly in plastic wrap and foil, for up to 2 months.”
Make-ahead: You can refrigerate the dough after the first rise overnight, then bake the next day.

Pro Tips & Mistakes to Avoid

Don’t use boiling water for yeast—it’ll kill it. Aim for “warm bath” temperature.
Resist adding too much flour while kneading. A slightly sticky dough makes softer bread.
Let it cool fully before slicing, or it’ll collapse and get gummy.
Chop sun-dried tomatoes finely so they don’t create wet spots in the bread.

Recipe Details

Yield: 1 loaf (about 10 slices)
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Cook time: 35 minutes
Total time: 2 hours 25 minutes

Nutrition (per slice, without cheese):

Calories: 175
Carbs: 30 g
Protein: 5 g
Fat: 4 g
Fiber: 2 g

A Warm Closing

This Effortless Tomato Basil Bread is one of those recipes that proves homemade doesn’t have to mean hard. I make it on weekends when I want something cozy but don’t feel like fussing, and it never disappoints. I think you’ll find it just as comforting and surprisingly simple. If you give it a try, let me know how it turns out—or better yet, share it with someone who could use a slice of fresh, homemade bread love.