Ingredients
Dry 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
Wet Ingredients
- 1 1/2 cups room temperature water (plus 2 tablespoons more if needed)
- 1/3 cup chopped sun-dried tomatoes in oil
Optional
- 1/2 cup grated parmesan (about 30g)
Instructions
- Prep: In a large mixing bowl, whisk together the flour, Italian seasoning, garlic powder, kosher salt, and instant yeast. Create a well in the center and pour in 1 1/2 cups water. Mix using a wooden spoon until dough begins to thicken but some flour remains. Add the chopped sun-dried tomatoes and parmesan if using, mixing well to incorporate until all the flour is absorbed. If the dough feels too dry, add the extra 2 tablespoons water. The dough should be thick and lumpy. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, until it has doubled in size and looks loose.
- Preheat: Preheat the oven to 450°F (232°C). Place a 6-quart coated Dutch oven or cast iron pot inside the oven to heat for 30 minutes. Prepare a sheet of parchment paper for later use.
- Shape the Dough: Lightly flour a surface and your hands. Transfer the dough onto the floured surface using a spatula. Gently pull the bottom edges of the dough ball toward the center’s top, pinching well to create a tight ball without kneading. Repeat the pinching several times to form a smooth, taut ball. Flip it so the pinched side is on the bottom and place it on the parchment paper. This shaping is best done immediately before removing the preheated pot from the oven.
- Bake: Carefully remove the heated Dutch oven from the oven. Place the parchment paper with the dough inside the pot and cover it with the lid. Bake covered for 30 minutes. Afterward, remove the lid and bake for an additional 18 to 20 minutes to develop a crisp, golden crust.
- Serve: Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely before slicing. Store leftover bread in an airtight container at room temperature for up to 5 days, or pre-slice and freeze for up to 2 months.
Notes
- Use a coated Dutch oven or cast iron pot to retain heat and moisture for optimal crust formation.
- If sun-dried tomatoes are packed in oil, drain and chop finely before adding.
- Parmesan cheese is optional but adds a savory richness.
- Do not knead the dough; the long fermentation time develops gluten and texture.
- Ensure the oven and pot are properly preheated to achieve a good crust with steam effect.
- Allow bread to cool completely before slicing to prevent gummy texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
