Our Favorite Artisan Bread Gets a Summer Garden Twist (with Tomatoes + Basil!)
Some recipes become part of your kitchen forever.
That’s how we feel about this 4-ingredient artisan bread recipe from @cookingwithshereen and we CANNOT live without it! It’s simple, no-fuss, and so good it practically begs for a permanent spot on your counter.
But once our summer garden starts overflowing with tomatoes and basil, you know we’re had to find a way to work them into everything—especially a warm, crusty loaf of homemade bread.
This version is our garden-inspired twist on the original. It’s marbled with a roasted tomato, garlic, onion, and basil puree that melts into the dough and perfumes the kitchen while it bakes. The result? A golden, crackly loaf with the flavor of summer in every bite.
Our Summer Tomato + Basil Artisan Bread
Ingredients (Base Dough)
3½ cups all-purpose flour
½ tsp active dry yeast
2 tsp salt
1¾ cups warm water (105–110°F)
Summer Add-In (Roasted Puree)
3–4 garden tomatoes, quartered
1 small yellow onion
1 head of garlic
1 handful of fresh basil
Instructions
Step 1: Make the Dough
In a large bowl or stand mixer, combine the flour, yeast, salt, and warm water.
Mix until the dough just comes together—wet, sticky, and shaggy is exactly what you want.
Cover the bowl with a towel and let the dough proof at room temperature for 5–8 hours (or until doubled in size and bubbly on top).
Step 2: Roast + Blend the Flavor
While your dough proofs, roast the tomatoes and onions at 400°F until softened and caramelized (about 30–40 minutes).
Let cool slightly and use an immersion blender (or regular blender - we use the immersion because it’s honestly less messy), and gently puree the mixture. Strain in a fine-mesh colander while the bread rises (this makes an INSANE dipping sauce). You will end up with a thick, spoonable puree.
This mixture will be swirled into the dough—think marbled, not mixed.
Step 3: Fold It In
Once the dough has proofed, gently fold in spoonfuls of the tomato-basil puree, being careful not to overmix. You want pockets and streaks of flavor—not an even color.
This step is messy and magical. Your dough (and your kitchen!) will smell like summer.
Step 4: Preheat the Dutch Oven
Preheat your oven to 425°F with your Dutch oven (lid on) inside. Let it heat for 30 minutes—this ensures a hot, steamy environment for that artisan crust.
Step 5: Final Bake
Transfer the dough onto a piece of parchment paper.Use a sharp knife to score a deep slit across the top—this helps it expand in the oven.
Trick for a perfect crust: Right before baking, toss 5–6 ice cubes into the Dutch oven around the bread (not on the dough). The steam makes the crust light and crackly.
Bake covered for 30 minutes, then uncover and bake an additional 5–10 minutes until the top is golden brown and crisp.
Let cool (at least a little... we know it’s hard), then slice and devour.
Why We Love It
This bread is one of our favorite ways to use summer produce. It’s rustic, SO flavorful, and incredibly satisfying. The roasted tomato and basil bring depth, the garlic adds warmth, and the onion gives it that sweet, slow-cooked edge. It tastes like something you’d get at a fancy bakery—but you made it, with what you grew.
Serve it with a smear of butter, dip it in olive oil, or make the world’s best grilled cheese (seriously, you’ll never look at grilled cheese the same way again)!
