January 31, 2015

This is not actually a new recipe. It’s just a flavored version of the ‘dutch oven bread’. The dried tomatoes give it a really nice Mediterranean touch. Great with antipasti or tapas! Super easy – give it a try!


  • 3 cups bread flour [hole wheat flour – white flour ratio is up to you]
  • ¼ teaspoon dry yeast
  • 1 teaspoon salt [more if you like it salty]
  • 1 ½ cups water [lukewarm]
  • ¼ cup sun dried tomatoes [in oil]

_ drain dried tomatoes [a little bit of oil is fine] and cut into small pieces

_ mix dry ingredients

_ add water and dried tomatoes

_ knead a smooth dough

_ cover [with a towel or cling foil] and keep in a warm spot for 12 to 20 hours

_ stretch dough and fold inward again [on a lightly floured surface]


_ stretch into the other direction and fold inward again [wet the surface a little if the dough doesn’t stick]

_ stretch two more times


_ turn over, dust with a little flour and loosely wrap [in a baking sheet or a towel]

_ keep in a warm spot for 2 hours

_ put the dutch oven into the oven and heat to 230°C [450°F]

_ once hot, put a little flour into the dutch oven and flip the dough over into it [remove excess flour]

_ sprinkle with seeds [top of the bread might need to be a little wet to stick]

_ cover and bake for 30 minutes

_ take off the lid and bake for another 15 minutes

_ take out the bread to cool down [should make lovely crackling sounds while cooling]


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  1. Note to self, you are not a real chef until you get a dutch oven! Haha I will be getting one just to make this sour dough!

  2. Holly Mc says:

    That looks like an awesome new way to bake bread. I love baking, but never have tried this method. Think I’ll give it a go this week.


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