Tomato Basil Bread (Easy Artisan)
Knead sun-dried tomatoes and fresh basil into a yeasted bread dough, then bake into a savory loaf with Parmesan and olive oil.
Ingredients
- 1.5 cups warm water about 110°F (45°C) or 43°C
- 1 tablespoon granulated sugar
- 2.25 teaspoons instant yeast 1 packet
- 4 cups bread flour plus more for dusting (480g)
- 2 teaspoons salt
- 0.25 cup olive oil plus more for brushing (60ml)
- 0.5 cup sun-dried tomatoes in oil drained and chopped (55g)
- 0.5 cup fresh basil chopped (15g)
- 1 teaspoon garlic powder
- 0.5 cup grated Parmesan cheese 50g
Instructions
Activate Yeast Mixture:
In a large bowl, mix warm water, sugar, and yeast. Stir gently; let stand 5-10 minutes until frothy.Combine Wet and Dry:
Add olive oil to the yeast mixture. In another bowl, whisk flour, salt, garlic powder, and Parmesan. Combine wet with dry, then fold in sun-dried tomatoes and basil. Mix until a shaggy dough forms.Knead and First Rise:
Turn dough onto a floured surface; knead 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.Shape and Second Rise:
Punch down dough; shape into a round boule or oval loaf. Set on a parchment-lined baking sheet, cover loosely, and let rise another 30-45 minutes.Preheat Oven with Steam:
During the second rise, preheat oven to 400°F (205°C). Place a shallow pan of water on the bottom rack for steam.Score and Bake Loaf:
Score the loaf top with a sharp knife. Bake 30-35 minutes until deep golden brown and internal temp reaches 190-200°F (88-93°C).Cool Completely:
Cool completely on a wire rack before slicing to set the texture.