Imagine pulling a golden, crusty loaf of bread from your oven, filled with the vibrant flavors of sun-dried tomatoes and fresh basil - without breaking a sweat or kneading for hours! This revolutionary No-Knead Tomato Basil Bread is about to transform your home baking game, delivering restaurant-quality results with minimal effort. Whether you're a novice baker or a seasoned pro, this recipe promises to create a show-stopping bread that will have your family and friends begging for more.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon yeast
- 1 teaspoon salt
- 1 1/2 cups water
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
Instructions
- In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt. Whisk the dry ingredients together to ensure even distribution.
- Chop the sun-dried tomatoes into small, uniform pieces and finely chop the fresh basil leaves. Set aside.
- Add the water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Fold in the chopped sun-dried tomatoes and fresh basil, gently incorporating them into the dough.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours. During this time, the dough will develop flavor and ferment slowly.
- After the long fermentation, dust a clean work surface with flour. Carefully turn out the risen dough onto the surface.
- Gently shape the dough into a round loaf, being careful not to deflate the air bubbles. Dust the top with a little additional flour.
- Preheat the oven to 450°F (230°C). Place a heavy Dutch oven with its lid inside the oven during preheating.
- Carefully remove the hot Dutch oven, transfer the shaped dough into it, and cover with the lid. This creates steam and helps develop a crispy crust.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the bread is golden brown and sounds hollow when tapped.
- Remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 1 hour before slicing.
Tips
- Use fresh, high-quality ingredients, especially for the basil and sun-dried tomatoes, to maximize flavor.
- Be patient during the long fermentation - this is where the magic happens and develops deep, complex tastes.
- Ensure your Dutch oven is scorching hot before adding the dough to achieve that crispy, professional bakery-style crust.
- Let the bread cool completely before slicing to allow the interior structure to set properly.
- For extra flavor variations, experiment with different herbs or add grated Parmesan cheese to the dough.
- Store your bread in a paper bag at room temperature to maintain its crisp crust, and consume within 2-3 days for best taste.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
