Sun-Dried Tomato & Rosemary Artisan Bread Recipe

Ingredients

• 3 cups all-purpose flour
• 1 packet instant yeast (2 ¼ teaspoons)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110°F/45°C)
• 0.5 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons olive oil
• 0.25 cup grated Parmesan cheese (optional)

Instructions

1. In a large mixing bowl, combine the warm water and sugar. Sprinkle the instant yeast over the top and let it sit for about 5 minutes until frothy.
2. Add the olive oil, salt, and half of the flour to the yeast mixture. Stir well until incorporated.
3. Gradually add the remaining flour, one cup at a time, mixing until a sticky dough forms.
4. Fold in the chopped sun-dried tomatoes, fresh rosemary, and grated Parmesan cheese (if using).
5. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Once risen, punch down the dough to release any air bubbles and shape it into a round loaf.
8. Place the shaped loaf on a parchment-lined baking sheet and cover it again for 30 minutes to rise a second time.
9. Preheat the oven to 375°F (190°C).
10. If desired, lightly score the top of the loaf with a sharp knife for decoration.
11. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Allow the bread to cool on a wire rack before slicing.