Sun-Dried Tomato Bread

• servings: 12 servings
• active time: 15 minutes
• total time: 20 hours

Ingredients

3 cups (375 g) all-purpose flour

1 teaspoon kosher salt

1 teaspoon rapid-rise yeast

1 ½ cups water, (room temperature)

¼ cup sun-dried tomatoes, (softened in hot water according to package instructions, drained, chopped)

¼ cup (25 g) parmesan cheese, (grated)

¼ cup (25 g) asiago cheese, (grated)

1 teaspoon garlic, (minced)

Directions

Whisk together flour, salt, and yeast.

In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.

Add water and mix until combined.

Fold in sun-dried tomatoes, parmesan, asiago, and garlic. Cover and let rise overnight.

Fold in the drained and chopped sun-dried tomatoes, parmesan, asiago, and garlic. Pour the mixture into a clean, greased bowl and cover with plastic. Let the dough rise at room temperature for 18 hours. The dough should be doubled in size. (See notes for alternative rising times.)

Place dough on floured surface. Shape into a ball. Cover with plastic wrap and let rest.

When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.

Score the top of the bread.

Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x”.

Preheat oven and Dutch oven.

Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.

Transfer dough to hot Dutch oven. Cover and bake.

Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven. Cover and bake for 30 minutes.

Uncover and continue to bake for 15 minutes, or until golden brown on top.

Let bread cool before slicing and serving.

Carefully remove the loaf from the Dutch oven and allow to cool for 30 minutes before slicing and serving.

Nutrition

• Serving Size: 1 slice
• Calories: 127 kcal