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No-Knead Sun-dried Tomato Garlic Basil Bread
No-Knead Sun-dried Tomato Garlic Basil Bread
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
260 minutes
Delicious no-knead bread with sun-dried tomatoes, basil, and garlic - perfect for sandwiches or as a warm treat!
Ingredients:
  • 3 cups all-purpose flour
  • 2.25 teaspoons active dry yeast
  • 1.5 teaspoons salt
  • 1 teaspoon white sugar
  • 1.25 cups warm water
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal, or more as needed
  • 0.5 cup chopped dry-pack sun-dried tomatoes
  • 1 tablespoon dried basil
  • 2 cloves garlic, minced
Instructions:
  • In a big bowl, mix together 2 cups of flour, yeast, salt, and sugar. Pour in warm water and olive oil, then stir with a wooden spoon until fully combined. Gradually add the remaining 1 cup of flour until the dough comes together and is no longer sticky.
  • Allow the dough to rise beautifully by covering the bowl with plastic wrap and refrigerating until it doubles in size, approximately 3 hours.
  • Sprinkle cornmeal generously over a baking sheet.
  • Gently deflate dough and incorporate sun-dried tomatoes, basil, and garlic by hand. Shape dough into a loaf and place on baking sheet. Allow dough to proof in a cozy spot for 30 minutes.
  • Heat your oven to a toasty 350 degrees F (175 degrees C).
  • Bake until the loaf turns golden brown, approximately 30 minutes in the preheated oven.

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