Fustini's Oils and Vinegars
Sundried Tomato and Cheese Bread

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Sundried Tomato and Cheese Bread


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Sundried Tomato and Cheese Bread

Submitted by Great Lakes Culinary Institute, Traverse City


  • 3 1/2 cups cold water
  • 9 cups bread flour
  • 1/2 cup Fustini's Medium SELECT olive oil
  • 1 tablespoon salt
  • 2 tablespoons instant dry yeast
  • 4 1/2 oz sundried tomatoes, soaked in warm water for 10 minutes, then diced
  • 3 tablespoons garlic, coarsely chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1/3 cup Asiago cheese, cut into small dice
  • 1/3 cup Parmigiano Reggiano, shredded


Step 1. 

Preheat oven to 420 degrees.  Pour cold water into a bowl of a stand mixer with the dough hook attachment.  Add flours, olive oil, salt and yeast on top of the water and mix at speed 1 for 4 minutes.  Then mix at speed 2. for 4 additional minutes.  When the dough is mixed, add and mix in tomatoes, garlic, rosemary and cheeses until thoroughly incorprated. It is normal for the dough to be sticky.

Step 2. 

Let the dough rise in an oiled bowl for 45 minutes or until doubled in bulk.  Punch down and fold in thirds, similar to a business letter.  Let rise another 30 minutes.  

Step 3. 

Divide dough into five pieces.  Shape into rounds and let rest 15 minutes.  Shape into oblong loaves, cover with a damp towel and let rise again for 45 minutes.  Score each loaf 3 times like a baguette and spray lightly with water.  Bake on a parchment-lined sheet pan 20-22 minutes.

Step 4. 

NOTE: Both the dough and the finished bread freeze well, so don't hesitate to make the whole quantity.  To freeze the dough, make a tight ball after the first rise and roll it flour.  Then put in an oiled Ziploc bag and squeeze out the air.  May be frozen for up to a month.  Baked bread can be placed in a Ziploc bag in the freezer for up to 3 months.

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