Sun Dried Tomato and Parmesan Bread

Okay, I promise that after this I will try to take a little break with all the bread posts. I had some leftover boule dough in the fridge and I decided to make one of the other recipe variations in the "Artisan Bread in Five Minutes a Day" book. For this recipe you can literally use the boule dough that we made and just add the sun dried tomatoes and parmesan for a whole new bread! If you followed the initial recipe it had enough dough to make 4 loaves of bread and store the remaining dough in the refrigerator. All I had to do was pull some of the reserved dough out of the fridge and voila.....another wonderful bread! If you didn't see the previous blog post you can take a look at it here. This post will assume that you already have the reserved dough.

Sun Dried Tomato and Parmesan Bread

1 grapefruit sized piece of boule dough (1/4 of the initial batch)
1/2 cup olive oil packed sun dried tomatoes, roughly chopped
1/2 cup freshly grated parmesan cheese
olive oil

Lightly dust the dough with flour and pull from the bowl. Fold the dough under itself to form a ball.

Dust your work surface with a little flour and roll the dough out into a rectangle.


Brush the dough with a little olive oil


Scatter the sun dried tomatoes over the top


Sprinkle with the parmesan cheese


Starting at one of the short sides of the dough, roll the dough into a log. Press the seam on the bottom closed and the ends. Fold the ends under to form your loaf.


Place on a corn meal dusted pizza peel or cutting board. Allow the dough to rest for 1 hour.


When there is 20 minutes left before the dough will be ready, preheat the oven to 450 degrees with the baking stone on the center rack and a broiler pan on a lower rack. Dust the top of the loaf with a little flour and cut a few slits diagonally across the bread.


When the dough is ready slide the bread from the pizza peel into the oven. Pour 1 cup of hot water into the broiler pan and immediately close the door to trap the steam.


Bake for 30-35 minutes (mine only took 30)

Cool on a wire rack before slicing.



Enjoy!!

I promise real food tomorrow! he he