Sun-dried Tomato, Red Onion, and Gruyère Bread

For a ‘back to school’-themed lunch at work, I decided to put a twist on the classic cheese and pickle sandwich. Instead of making regular sandwiches, I incorporated the fillings into the bread itself, twisting them together to create a loaf packed with flavour. Every bite is different, making it perfect for lunch or a picnic. You can bake it in advance, slice it, and you’re good to go!

Sun-dried Tomato, Red Onion, and Gruyère Bread
Sun-dried Tomato, Red Onion, and Gruyère Bread

Makes 2 loaves

Hands-on Time 50 minutes

Proving Time +2 hours

Baking Time 30-35 minutes

Print friendly version

Ingredients

  • 500g strong white bread flour (plus extra for dusting)

  • 2 tsp fast-action yeast

  • 2½ tsp fine salt

  • 45g unsalted butter (softened, divided)

  • 325ml full-fat milk

  • Oil for greasing (e.g., sunflower or vegetable)

  • 2 red onions

  • ½ tsp caster sugar

  • 50ml red wine vinegar

  • 1 tsp Marmite

  • 100g sun-dried tomatoes

  • 1 tsp dried oregano

  • 200g Gruyère (grated)

Equipment

  • Large bowl

  • Clingfilm

  • Knife

  • Chopping board

  • Frying pan

  • Spatula

  • Tin foil

  • Mini-blender or coffee grinder

  • Rolling pin

  • Ruler or measuring tape

  • Spoon

  • Baking sheet

  • Baking parchment

  • Wire rack

Method

1. Make the dough

  • Mix the flour, yeast, 2 tsp salt, and 30g butter in a large bowl. Gradually add the milk, mixing until a soft, sticky dough forms.

  • Knead on a floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm, and let it prove for 1 hour or until doubled in size.

2. Prepare the fillings

  • Peel and finely slice the onions. Cook in 15g butter with ½ tsp salt for 5 minutes until softened. Add the sugar and vinegar, cover with foil, and sweat for 15 minutes. Stir in the Marmite and let cool.

  • Blend the sun-dried tomatoes and oregano into a thick paste.

3. Shape the loaves

  • Divide the dough in half. Roll each piece into a 30cm x 40cm rectangle.

  • Spread one rectangle with the onion mixture and half the cheese. Roll up tightly, seal the seam, and set aside.

  • Spread the second rectangle with the tomato paste and remaining cheese. Roll up tightly and seal the seam.

  • Slice both rolls in half lengthwise. Twist one onion half with one tomato half, pressing the ends together. Repeat with the remaining halves.

4. Prove and bake

  • Place the twisted loaves on a parchment-lined baking sheet. Cover loosely with oiled clingfilm and prove for 1 hour or until doubled in size.

  • Preheat the oven to 200°C/180°C (fan)/400°F/Gas Mark 6.

  • Bake for 30–35 minutes, covering with foil if the tops brown too quickly. The loaves are done when they sound hollow when tapped underneath.

  • Cool on a wire rack before serving.

Enjoy!