Sun-Dried Tomato Basil Dutch Oven Bread
This Sun-Dried Tomato Basil Dutch Oven Bread is a rustic and flavorful loaf that combines the rich, tangy flavor of sun-dried tomatoes with the aromatic, fresh essence of basil. Baked in a Dutch oven, this bread features a perfectly crispy crust and a soft, airy interior, making it the perfect addition to any meal or a delightful standalone snack. The recipe is simple yet yields an impressive result, and with a few basic ingredients, you can make a loaf that rivals artisanal breads from your favorite bakery.
Equipment
- 1 Dutch oven (5–6 quarts)
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Parchment paper
- 1 kitchen towel
- 1 Wire rack
Ingredients
- 3 ½ cups 420g All-purpose flour
- 1 ½ tsp Salt
- 1 tsp Instant yeast
- 1 ½ cups 360ml Warm water
- 2 tbsp Olive oil
- ½ cup 75g Sun-dried tomatoes, chopped (oil-packed or dry-packed, rehydrated)
- ½ cup Fresh basil chopped
- Optional: Olive oil for greasing the bowl
Instructions
Prepare the Dough
- In a large mixing bowl, combine the flour, salt, and yeast. In a separate bowl, mix the warm water and olive oil. Slowly pour the wet ingredients into the dry ingredients, stirring until the dough starts to come together. Continue mixing with a wooden spoon or spatula until the dough is shaggy and slightly sticky.
Knead the Dough
- Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. If the dough is too sticky, sprinkle lightly with flour, but be careful not to add too much. Shape the dough into a ball and place it in a greased bowl. =Cover the bowl with a kitchen towel and let it rise in a warm area for 1–1.5 hours, or until doubled in size.
Incorporate the Sun-Dried Tomatoes and Basil
- Once the dough has risen, punch it down gently and turn it out onto a floured surface. Sprinkle the chopped sun-dried tomatoes and basil over the dough. Fold the edges of the dough over the fillings and gently knead to incorporate. Shape the dough into a round or oval loaf.
Second Rise
- Place the dough onto a piece of parchment paper. Cover it with a towel and let it rise for an additional 30 minutes to 1 hour, until puffed up.
Preheat the Dutch Oven
- While the dough rises, preheat your oven to 450°F (232°C). Place your Dutch oven with its lid inside the oven while it preheats. This will ensure the pot is hot and ready for the dough.
Bake the Bread
- Once the oven is preheated, carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the hot Dutch oven. Cover the pot with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15–20 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Slice
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the flavors to settle and the texture to firm up.
Notes
Recipe Notes
- Substitutes: You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
- Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes, be sure to soak them in warm water for 15 minutes before adding them to the dough.
- Storage: Store leftover bread in a paper bag or wrapped in a clean towel for up to 2 days. For longer storage, freeze the bread wrapped tightly in plastic wrap. Thaw at room temperature when ready to eat.
- Flavor Variations: Add garlic, olives, or even a handful of grated Parmesan to the dough for extra flavor.