Sourdough Sun-Dried Tomato & Basil Swirls

Sourdough Sun-Dried Tomato & Basil Swirls ingredients

• 100 g active sourdough starter (100% hydration)
• 150 ml warm water (90-95°F)
• 300 g bread flour
• 30 ml olive oil
• 1 tbsp granulated sugar
• 6 g fine sea salt
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 large egg (for egg wash), beaten
• 1/2 tsp flaky sea salt

Watch how to make Sourdough Sun-Dried Tomato & Basil Swirls

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Sun-Dried Tomato & Basil Swirls

1. In a large mixing bowl, combine the 100g active sourdough starter, 150ml warm water, 300g bread flour, 30ml olive oil, 1 tbsp granulated sugar, and 6g fine sea salt. Mix with a sturdy spoon or a stand mixer with a dough hook until all ingredients are combined and no dry flour remains.
2. Knead the dough for 8-10 minutes on medium-low speed in a stand mixer, or by hand on a lightly floured surface, until it becomes smooth, elastic, and passes the windowpane test (a small piece can be stretched thinly enough to see light through it without tearing).
3. Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap and let it bulk ferment at room temperature for 3-4 hours, performing 2-3 sets of stretch and folds at 45-minute intervals during this time. After this initial bulk, refrigerate for 8-12 hours (overnight).
4. The next day, remove the dough from the refrigerator and let it sit at room temperature for 30-60 minutes while preparing the filling.
5. To make the filling: In a small bowl, combine the 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, 2 cloves minced garlic, 1/4 cup grated Parmesan cheese, and 2 tbsp olive oil. Mix until thoroughly combined.
6. On a lightly floured surface, gently roll the dough into a large rectangle, approximately 12x18 inches. Spread the sun-dried tomato and basil filling evenly over the entire surface of the dough, leaving a small border along one long edge.
7. Starting from the long edge opposite the border, carefully roll the dough into a tight log. Once rolled, pinch the seam closed along the bottom.
8. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, each about 1.5 inches thick. Arrange the swirls cut-side up in a lightly greased 9x13 inch baking dish or round cake pan, leaving a little space between each one.
9. Cover the baking dish loosely with plastic wrap and let the swirls proof at room temperature for 1-2 hours, or until they look visibly puffy and have nearly doubled in size. They should be touching each other.
10. Preheat your oven to 375°F (190°C). Whisk the 1 large egg in a small bowl to create an egg wash. Gently brush the tops of the proofed swirls with the egg wash and sprinkle with 1/2 tsp flaky sea salt.
11. Bake for 25-30 minutes, or until the swirls are golden brown on top and cooked through. An internal temperature of 200°F (93°C) indicates doneness. If the tops are browning too quickly, you can loosely tent them with foil.
12. Remove from the oven and let cool in the pan for 5-10 minutes before serving. These swirls are delicious warm, perfect as a side for dinner or as a savory snack.

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