Enjoy all the delicious flavors of tomatoes, basil, and garlic in one amazing loaf! This copycat Panera tomato basil bread has a beautifully soft texture, thin crust, and a sweet glaze that complements the dough. Whether you're enjoying it fresh or toasted, this bread will definitely be an unforgettable treat alongside a bowl of soup.
You'll also love our copycat recipes for Panera black pepper focaccia and Panera cinnamon crunch bagels. Don't miss our collection of 8 Panera copycat dessert recipes, too!
Ingredients
Like most bread recipes, this one uses many basic pantry staples. However, some of the mix-ins you may not keep at home, so you might have to run to the grocery store or place an online order.
- Flour: use a good-quality bread flour (affiliate), not all-purpose, for this recipe.
- Yeast: I like to use fast-action yeast, which doesn't need to be bloomed before using.
- Salt: fine table salt is the usual choice for bread.
- Oil: classic olive oil is the best choice for flavor.
- Water: filtered water warmed to 115 F is ideal.
- Spices: dried basil and tomato powder (affiliate) add flavor. The tomato powder is optional, but it does enrich the color and provide an extra depth of flavor. However, you'll probably only be able to order it online.
- Mix-Ins: minced garlic, finely chopped sun dried tomatoes are what we're using. If you're not using the oil-packed tomatoes, make sure to soak them in boiling water for 10 minutes before chopping.
- Sweet Glaze: this takes standard baking staples, like brown sugar, honey, cinnamon, and olive oil.
See recipe card for full information on ingredients and quantities.
Recipe FAQs
Yes, you can! Right now, a loaf sells for $5.79, but the prices vary depending upon the location. It's probably cheaper to make your own!
Unfortunately, the Panera version isn't vegan, because the sweet glaze on top contains honey. This copycat version also uses honey in the glaze, but you can easily substitute agave nectar for it.
According to the Panera website, the average slice of their tomato basil bread is 130 calories, 330mg of sodium, 27g of carbs, and 1g of protein. If this copycat loaf is sliced into 16 equal slices, each piece contains 165 calories, 195mg of sodium, 26g of carbs, and 4g of protein. You can always reduce the calories per serving by slicing the bread thinner.
Yes, you definitely can! Almost every kind of bread can be frozen, and this is no exception. I like to pre-slice my bread before freezing it, then I seal it in a zip-top freezer bag. Be sure to eat it up within 3 months for the best taste.
How to Make Panera Tomato Basil Bread
Gather the ingredients for the bread.
Pan fry the minced garlic in oil until it is lightly browned. This will add additional flavor to the bread.
Sift the bread flour into a mixing bowl and add the salt and yeast on opposite sides, stirring each one in with your finger. Mix in the olive oil, sun dried tomatoes, garlic, basil, and tomato powder.
Gradually add the water and mix until a sticky dough forms.
Switch attachments to the dough hook and knead on medium-low speed until the dough passes the windowpane test, about 5-7 minutes. See the recipe card for a description of this technique.
Shape the dough into a ball, place in an oiled bowl, cover, and let it rise in a warm place until it's at least doubled in size, about 1 hour.
Punch down the dough and shape it into two logs. Place them side by side in a parchment-lined loaf pan, cover, and let the loaf rise until it's springy to the touch, about 45 minutes.
Bake at 400 F for 25 minutes. Meanwhile, combine the sweet glaze ingredients until blended. After the bread has cooked for 25 minutes, brush the topping on top and bake for another 5 minutes.
Let the bread cool for at least 1 hour before slicing and serving because the bread will continue to cook through to the center.
Expert Tips
- Avoid using all-purpose flour for this recipe, as it lacks the protein content necessary to create a high rising, chewy loaf.
- Ensure a thin, soft crust by sifting the flour.
- Don't know if the dough is kneaded enough? Make sure it passes the windowpane test. (See the recipe card to learn this technique.)
- Use steam to speed up the rise. Place the dough in a cold oven and put a pan of boiling water on a shelf beneath the dough. The steam will gently warm it up, encouraging the yeast to work faster.
- Use the dried tomato powder for additional flavor and color.
Other Panera Bread Copycat Recipes
Recipe
Panera Tomato Basil Bread
Ingredients
For the Dough
- 4 ⅛ cups bread flour
- 2 ¼ teaspoons fast-action yeast
- 1 ½ teaspoons salt
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 2 ½ teaspoons tomato powder
- 2 teaspoons dried basil leaves
- ⅓ cup sun dried tomatoes, drained and finely chopped
- 1 cup water, plus more if needed
For the Topping
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 ½ teaspoons all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon olive oil
- 1 ½ teaspoons honey
- 1 ½ teaspoons water
Instructions
- Heat two teaspoons of olive oil in a small frying pan until shimmering, then add the minced garlic and cook until golden brown. Set aside.
- Sift the bread flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring each one in with your finger.
- Add the olive oil, sauteed garlic, basil, tomato powder, and sun dried tomatoes and stir with the paddle attachment on low speed to combine. Gradually trickle in the water and mix to form a slightly sticky dough. Depending upon the brand of flour and humidity, you may need to add more than 1 cup of water.
- Switch attachments to the dough hook and knead for 5-7 minutes, or until it passes the windowpane test. This means that a piece of dough can be stretched until it's translucent in places without tearing.
- Shape the dough into a ball and place in a greased bowl. Cover and put in a warm place until it has at least doubled in size, about 1 hour.
- Punch down the dough and divide it into 2 equal pieces. Roll each piece into a log and place in a parchment-lined loaf pan.
- Cover and let the loaf rise until it is springy to the touch, about 45 minutes.
- Combine all the ingredients in a small bowl until it has the consistency of thick paint, then set aside.
- Bake the bread at 400°F for 25 minutes. Remove the loaf from the oven and quickly brush on the topping, then bake for another 5 minutes, or until the loaf has an internal temperature of 200°F on a meat thermometer.
- Transfer the loaf to a wire rack to cool completely (at least 1 hour) before slicing and serving.
Video
Notes
- Use bread flour, not all-purpose, for this recipe. All-purpose lacks the protein content necessary to create a high rising, chewy loaf.
- Sifting the flour helps the bread have a thin, soft crust.
- Don't skimp on the kneading; it's one of the most important steps in bread making. Be sure the dough passes the windowpane test before proceeding.
- If the dough is taking a long time to rise, place it in a cold oven and put a pan of boiling water on a shelf beneath the dough. The steam will gently warm it up, encouraging the yeast to work faster.
- Want this vegan? Substitute the honey in the glaze with agave nectar or maple syrup.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Shawna
My husband & I used to work @ the corporate level for Panera....this bread did not disappoint. Not exact but definitely delish! I substituted sourdough for the yeast. This is now in our regular baking rotation. Great recipe!!!
Emma Fajcz
We're so glad that you enjoyed it, Shawna! Thanks for your kind comment!
Emily
What would be the best way to store it?
Emma
Freezing the bread is the best way to store it. I'd recommend pre-slicing it, then placing it in a zip-top bag or airtight container and freezing for up to 1 month.
Ashleigh Johnson
How do you make it in a Dutch oven?
Emma Fajcz
Panera doesn't bake theirs in a Dutch oven--they use a traditional loaf pan. However, if you want to try the Dutch oven method, I recommend you use the techniques in this article: https://www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
Katie
Can this dough sit over night or does it need to be baked night of?
Emma
It can sit in the fridge overnight during the first rise, then shaped and baked the following day. Happy baking, Katie!
Marie
what would instruction look like to make in a bread machine?
Emma
I've never made this recipe in a bread machine, since I've never used one, so unfortunately I can't provide a lot of help. I'd recommend consulting your bread machine manual for help in adapting the recipe.
Leah
What would the measurements be if I wanted to swap the yeast for sourdough starter?
Emma
Replace every 5-7 grams of yeast with 100g of sourdough starter. I haven't tested this recipe with sourdough starter, though, so let me know how it turns out for you.
Arielle
Hi! Im going to make this soon and im confused about dividing the dough into two pieces, do i place the pieces on top of each other in the same pan? Thank you!
Emma
The two pieces go side by side in the loaf pan. Hope this helps, and best wishes on your bread!
Arielle
Thank you so much!
Becky
where's the best place to find tomato powder?
Emma
We can find it on Amazon here in the States. I have a link to it in the recipe card under ingredients if you want to check it out!
Charlene Bowman
I love it! It was amazing! Can these be made into rolls
Emma
Yes, these can definitely be made into rolls!
Marketa Roundtree
What can we sub for the tomato powder
Emma
You could add 1-2 tablespoons of tomato paste instead. Let us know how it goes!
Mary Lou
So delicious! Thank you
Emma
You're welcome, Mary Lou! We're so glad that you enjoyed the bread!
Kaelyn
SO. GOOD. Easy to make and tastes just like Panera.
Emma
That's wonderful to hear, Kaelyn! Thanks for making our recipe!
Jena
Definitely listen to the reviews and doubled the water. Otherwise you're kneading a rock. Other than that, excellent!
Emma
The exact amount of water can vary based on the brand of flour and humidity, so don't be afraid to add more water than the recipe calls for. Glad you enjoyed it, Jena!