Sun-Dried Tomato Sourdough Bread with Capers

Name: Sun-Dried Tomato Sourdough Bread with Capers
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 30 grams Sourdough Starter; 30 grams Bread Flour; 30 grams Water; 340 grams Bread Flour; 60 grams Whole Wheat Flour; 317 grams Water (divided); 8 grams Sea Salt; 56 grams Sun-Dried Tomatoes (chopped); 70 grams Capers (strained, patted dry, and chopped); 1 ½ tsp Dried Oregano (or 1 tbsp fresh); 1 tsp Red Pepper Flakes

Posted on March 27, 2026

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This Sun-Dried Tomato Sourdough Bread with Capers comes together in about 90 minutes and is baked in a Dutch oven, making it a easy showstopper for any meal that your family will love!

Ingredient Breakdown

Here’s what you’ll need:

30 grams Sourdough Starter: This is your friendly neighborhood leavener! A little sourdough starter goes a long way in developing that incredible flavor and texture.
30 grams Bread Flour: This helps build the structure of your bread, contributing to that lovely chew we all want in a good loaf.
30 grams Water: Just a touch to get the leavening process rolling.
340 grams Bread Flour: More of this for the main dough, go for high-quality stuff for the best flavor!
60 grams Whole Wheat Flour: A bit of whole grain goodness adds depth and a nuttier taste.
317 grams Water (divided): This is your hydration, make sure it’s warm (not hot!) to help activate your starter.
Levain: You can use the 90 grams of active sourdough starter instead of making a levain if you’re in a pinch.
8 grams Sea Salt: Just a couple pinches of salt to bring out all the amazing flavors.
56 grams Sun-Dried Tomatoes (chopped): These flavorful little gems pack a punch of tangy goodness!
70 grams Capers (strained, patted dry, and chopped): They add that unexpected briny punch, seriously, don’t skip these!
1 ½ tsp Dried Oregano (or 1 tbsp fresh): Adds a lovely herby note that pairs beautifully with the tomatoes and capers.
1 tsp Red Pepper Flakes: For a hint of heat that elevates all the flavors, totally up to you if you like spice!

Let’s Get Cooking!

Step 1: Make the Levain

In a clean jar, mix together 30 grams of sourdough starter, 30 grams of bread flour, and 30 grams of water. Cover it up and stash it in a warm spot (ideally between 75-80ºF) for about 5 hours. It’s like magic watching it double in size and bubble away! But hey, if you’re short on time, just skip this levain step and use 90 grams of your active sourdough starter right away.

Step 2: Autolyse

Once your levain is bubbly and ready, grab a mixing bowl and stir together the 340 grams of bread flour, 60 grams of whole wheat flour, and 307 grams of warm water. Create a little well in the flour, pour in that glorious levain, and then softly mix it until it just comes together. Now, cover it and let it rest in that warm spot for about 30 minutes. It’s often called autolyse, and it’s basically the dough’s time to chill and let the gluten relax and develop!

Step 3: Add Levain, Salt, and Mix

Now, toss all that bubbly levain into the dough and dimple it in, think of it as a gentle massage for your dough! Stretch and fold it a few times just to incorporate everything. Cover it again for 30 minutes, then sprinkle that beautiful sea salt on top. Dimple the salt into the dough and stretch and fold for about 5 minutes until it’s all mixed well. If it feels too stiff, feel free to sneak in another 10 grams of water. Cover and let it rest for another 30 minutes, so easy, right?

Step 4: Bulk Fermentation, Lamination, & Folds

Now we enter the magical phase of bulk fermentation, where all the good stuff happens! At a cozy 78 degrees Fahrenheit, this usually takes about 5 hours. Every 30 minutes, give your dough a set of stretches and folds to build strength. Just a gentle lift and fold over itself goes a long way here!

Oh, and here comes the fun part! Dampen your work surface, then stretch the dough into a large sheet and sprinkle the chopped sun-dried tomatoes, capers, oregano, and red pepper flakes all over. It should look colorful and inviting. Fold it into a packet, a lovely little laminated dough, and let it rest for another 45 minutes, breathing in all those fragrant aromas! Throughout this time, come back every 45 minutes to perform a few additional stretches and folds, this will help develop that gluten structure.

By the end, you’ll see visible bubbles and it should jiggle a bit when shaken. Voilà!

Step 5: Shape

Now, lightly flour your counter and the top of the dough. Turn it out gently and start shaping! You can go for a batard (oval) or boule (round); it’s up to you! If there are any sun-dried tomatoes or capers peeking out, just tuck them back in so they don’t burn while baking. Transfer it into a floured banneton and let it rest, covered, for about 15 to 30 minutes.

Step 6: Cold Overnight Proof

Here’s where patience pays off! Pop that covered banneton into the refrigerator overnight (or up to 2 days). Just imagine how incredible the flavors will develop!

Step 7: Bake

The moment you’ve been waiting for! Preheat your oven to 500°F (260ºC) with the empty Dutch oven inside. Take it slow, this is important. Once it’s nice and hot (give it at least an hour), pull out the banneton. Flip the dough onto a piece of parchment paper and score it using a sharp bread lame, just about ¼ to ½ inch deep.

Carefully transfer it to your hot Dutch oven, covering it so it can steam. Bake for 20 minutes, covered. Then, remove the lid, lower the temperature to 450°F (232ºC), and bake for an additional 15 minutes or until it’s a lovely deep brown. You want it cool on a wire rack for at least an hour before slicing, trust me, you’ll thank me later!

Step 8: Enjoy!

When you slice that loaf, you’re going to see those gorgeous sun-dried tomatoes and capers nestled throughout. Drizzle it with good quality olive oil or pair it with some cheese. Either way, it’s a fruit of your labor that’s worth every minute!

If you loved this recipe, be sure to check out my Pumpkin Sourdough Bread, my Sourdough Discard Garlic Pull Apart Bread, or my Carrot Cake Sourdough Bread! Happy baking!

Sun-Dried Tomato Sourdough Bread Serving Suggestions

This bread pairs well with:

Cheese and Charcuterie: Any and all kinds, really. Go wild!
Soups and Stews: Grab a chunky bowl of your favorite soup, this bread is the perfect companion!
Salads: Toss one with some greens, nuts, and a zesty vinaigrette, then enjoy with a slice.

Storage & Reheating

How Long It Keeps: Store in a paper bag or wrapped in the fridge for up to about a week.
Reheating Instructions: Pop it in the oven at a low temperature for a few minutes to revive it.
Freezer Friendly: Yes! Slice the bread first, then wrap in plastic wrap and foil or store in a zip bag for up to 3 months. Thaw at room temperature or pop it in the toaster for immediate enjoyment.

Why This Recipe Works

Quick & Easy

Comes together in under 90 minutes, plus a little overnight time in the fridge! You can do this, friends!

Customizable

The secret to this bread? You can use whatever ingredients you have! Swap out the sun-dried tomatoes for roasted red peppers or the capers for olives, get creative!

Crowd-Pleaser

The whole family will love this bread! It’s perfect as a starter for dinner parties or as snacks during movie night.

This Sun-Dried Tomato Sourdough Bread is truly satisfying, comes together as a fantastic homemade gem, perfect for any busy weeknight or that cozy weekend brunch with your family.

So, what do you think? Give this Sun-Dried Tomato Sourdough Bread with Capers a try and let me know how it goes! Can’t wait to hear what you think and what variations you come up with!

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