There’s something undeniably comforting about a warm, crusty loaf of bread straight from the oven. And when that bread is a vegan baguette filled with rich, tangy sun-dried tomatoes, it goes from comforting to completely crave-worthy. This recipe is a celebration of simplicity, yet it’s packed with bold Mediterranean flavor. Whether you’re slicing it up for a picnic, serving it with a hearty soup, or enjoying it as one of your new go-to healthy snacks, this sun-dried tomato vegan baguette is going to earn a permanent spot in your recipe rotation. It’s also a great way to branch out from your usual baguette sandwich recipes or ciabatta bread ideas and try something with a bit more personality.
Sun Dried Tomato Vegan Baguette
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Rising Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Appetizer, Lunch
Cuisine French
Mixing bowl For combining your ingredients.
Wooden spoon or dough hook mixer For mixing and kneading the dough.
Bench Scraper (optional) Helps manage sticky dough during shaping.
Baking sheet or baguette pan A traditional baguette pan helps hold the shape, but a standard sheet lined with parchment works well too.
Sharp knife or lame For scoring the dough to allow for a proper rise.
Cooling rack To keep the crust crispy after baking.
Dough
- 3 ½ cups bread flour plus extra for kneading
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 2 ¼ teaspoons instant dry yeast 1 standard packet
- 1 ½ cups warm water about 110°F
- 2 tablespoons olive oil
Add-ins
- ½ cup chopped sun-dried tomatoes packed in oil, drained and patted dry
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh cracked black pepper to taste
Optional Topping
- Extra virgin olive oil for brushing
- Sea salt flakes
- Crushed red pepper flakes or fresh rosemary
Activate the Yeast
In a large bowl, mix the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5–10 minutes until it becomes frothy. This is how you know your yeast is alive and ready to rise.
Make the Dough
Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a sticky dough forms. Knead for about 10 minutes by hand or 6 minutes in a stand mixer with the dough hook. The dough should be soft and elastic but not too sticky.
Add the Flavor
Knead in the chopped sun-dried tomatoes, garlic powder, oregano, and black pepper. It may get messy as the tomatoes integrate, but keep going—it's worth it.
First Rise
Form the dough into a ball, lightly oil your bowl, and place the dough back inside. Cover with a damp towel or plastic wrap and let rise for 1 hour in a warm, draft-free spot until doubled in size.
Shape the Baguettes
Punch down the dough and divide it into two equal pieces. Shape each into a traditional baguette: press the dough into a rectangle, then fold it like a letter and roll it into a long log. Place seam-side down on your prepared baking sheet or baguette pan.
Second Rise
Cover loosely with a towel and let the shaped loaves rise again for 30 minutes until puffy.
Score and Bake
Preheat your oven to 450°F. Use a sharp knife or lame to make a few diagonal slashes across the tops of the loaves. Brush with olive oil and sprinkle with sea salt and red pepper flakes if desired.
Bake for 25 minutes, or until the crust is golden brown and crisp. Tap the bottom of the loaf—if it sounds hollow, it’s done.
Cool and Serve
Transfer to a cooling rack and let cool at least 15 minutes before slicing. The cooling helps the interior set and keeps the crust crisp.
Pairings
This sun-dried tomato vegan baguette stands confidently on its own, but it shines even brighter with the right companions. Here are a few pairing ideas to create a full experience:
- Dips: Serve with a garlicky white bean dip or classic hummus for a Mediterranean twist. A vegan cashew cheese spread also makes an excellent partner.
- Soups: Tomato basil soup or roasted red pepper soup balance beautifully with the intense flavor of the sun-dried tomatoes.
- Salads: Pair it with a simple arugula and lemon vinaigrette salad or a chickpea cucumber salad for a light yet satisfying meal.
- Sandwich Fillings: Try slicing it for a baguette sandwich with grilled zucchini, roasted peppers, and vegan pesto.
- Drinks: A crisp white wine or chilled herbal tea (like mint or chamomile) complements the savory notes.
This dish could easily sit among stuffed baguette recipes if you add a vegan cheese spread before baking. Or you could use it as a creative base when you’re looking for baguette recipe ideas beyond the typical garlic or herb versions.
FAQs
1. Can I use gluten-free flour to make this?
Yes, you can make a version of this as vegan gluten free garlic bread by using a high-quality gluten-free flour blend. Just be aware that the texture will be a bit different—less chewy and more tender.
2. Are sun-dried tomatoes in oil better than the dry ones?
For this recipe, sun-dried tomatoes packed in oil are ideal because they're softer and integrate better into the dough. Be sure to pat them dry to avoid adding too much oil to the bread.
3. Can I make this ahead of time?
Absolutely. This bread stays fresh for up to two days at room temperature or can be frozen for up to a month. Just reheat it in the oven for that freshly baked feel.
4. What type of flour works best?
Bread flour gives the best results thanks to its high gluten content, which makes for a chewier interior. However, you can substitute with all-purpose flour in a pinch—it will just be slightly less structured.
5. Is this recipe adaptable for focaccia?
Yes! You can easily use the same dough base to make vegan focaccia bread instead. Press it into a pan, drizzle with olive oil, and dimple it with your fingers before baking.
