Parmesan Sun-Dried Tomato Bread
Nutty Parmesan cheese and flavorful sun-dried tomato chunks are studded in every bite of this rustic Parmesan sun-dried tomato bread that pairs well with any soup or sandwich.
Servings 10 servings
Calories 216kcal
Ingredients
- 1-1/2 cups (340g) warm water (110F)
- 1 tablespoon (12g) active dry yeast
- 1 tablespoon (12g) granulated sugar
- 2 teaspoons (15g) kosher salt
- 3-1/2 cups (480g) bread flour (spooned and leveled)
- 1 tablespoon (5g) minced fresh parsley or rosemary
- 1/2 cup (20g) grated Parmesan cheese plus more for topping
- 1/2 cup (70g) oil-packed sun-dried tomatoes, finely diced and oil blotted with paper towels
- 1 large egg white mixed with 1 tablespoon water
Instructions
- Pour water in the bowl of a stand mixer fitted with a dough hook or large bowl. Dissolve yeast in water and allow to sit 5 minutes until foamy.
- Mix in sugar, salt, and flour and mix on low speed or by hand with a wooden spoon until no streaks of flour remain. Increase machine speed to medium, add parsley or rosemary, Parmesan, sun-dried tomatoes and knead dough 4-6 minutes until stretchy and elastic OR if making dough by hand, turn onto a lightly floured surface, lightly grease your hands, and knead by hand for 8-10 minutes until dough is stretchy and elastic.
- Place dough in a greased bowl, turning once to grease top. Allow to rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size. Optional: once dough has doubled in size, transfer bowl to refrigerator and chill overnight for extra flavor.
- When ready to bake, adjust oven rack to the middle and preheat oven to 450F. Place a covered Dutch oven in oven to preheat.
- If you refrigerated the dough, allow to come to room temperature for 30 minutes. Punch dough down and turn onto a lightly-floured surface. Begin folding the dough into the center, turning the dough at 45 degree angles for each fold until you've folded the dough about 10 times. Pinch dough at the center, flip dough to opposite side and shape into a smooth ball. Transfer dough to a sheet of parchment paper, lightly cover dough with plastic wrap, and allow to rest for 10 minutes.
- Once dough has rested, use a sharp knife to score the dough loaf down the middle and brush well with egg white wash. Sprinkle additional grated Parmesan on top if desired.
- Remove preheated Dutch oven from oven. Carefully transfer loaf on the parchment paper into the Dutch oven, cover, and use oven mitts to transfer back to oven.
- Bake bread at 450F 30 minutes then remove lid and continue baking 10-15 minutes until bread is a deep golden brown and bread registers 190F. Allow bread to cool for 30 minutes before slicing. Enjoy!
Notes
Storing Instructions
Store bread sealed at room temperature up to 2 days. Bread may also be frozen up to 2 months but I recommend freezing on the day you baked it.
Nutrition
Serving: 1 slice bread | Calories: 216kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 629mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 1mg