No-Knead Sun Dried Tomato Bread

This No-Knead Sun Dried Tomato Bread has a crunchy and crispy crust on the outside, an airy and fluffy crumb on the inside, and a ton of chewy sun dried tomatoes throughout. Vegan.

Course How To

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 40

Rest Time 12

Total Time 12 55

Servings servings

Calories 213kcal

Author Caitlin Shoemaker

Ingredients

3 cups all-purpose flour plus more for dusting
2 teaspoons salt-free Italian seasoning blend
2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast
1 1/2 cups + 2 tablespoons room temperature water divided
1/3 cup chopped sun-dried tomatoes in oil*
1/2 cup grated parmesan optional 30g

US Customary - Metric

Instructions

Prep: Add the flour to a large mixing bowl along with the Italian seasoning, garlic powder, salt, and yeast; whisk well. Form a well in the center of the dough, then pour in 1 1/2 cups of water and mix with a wooden spoon. Once the dough starts to thicken (there will still be some flour left), add in the tomatoes and parmesan (if using) and mix well, until all of the flour is absorbed. The dough should be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap (I like to use a rubber band to seal it tight) then set aside and let rest for 12 to 18 hours, until the dough looks loose and has doubled in size.
Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat for 30 minutes. Set a sheet of parchment paper aside.
Shape the Dough: Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven.
Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes to get a nice and crispy crust.
Serve: Remove from the oven and transfer to a cooling rack. Let cool before slicing. Store leftovers in an airtight container at room temperature for up to 5 days, or pre-slice your loaf and store in the freezer for up to 2 months.

Notes

Sun Dried Tomatoes: I prefer to use sun dried tomatoes packed in oil, but dehydrated tomatoes will work as well! Soak your tomatoes in hot water for 10 minutes, then drain well. Chop and use in the recipe according to the instructions!
I have not tested this recipe with any flour substitutions

Nutrition