Sun-Dried Tomato and Onion Bread

“I haven't tried this yet, but am putting it here so I don't lose it.”
36hrs 30mins
1 loaf

Ingredients Nutrition


  1. Sift flour and salt into a large bowl.
  2. In a small bowl, dissolve yeast and sugar in warm water.
  3. Let stand 5-10 minutes until frothy.
  4. Stir 3 tbsp olive oil into yeast mixture.
  5. Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
  6. Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
  7. Put dough into an oiled medium-size bowl.
  8. Cover and let rise in a warm place 35-40 minutes until doubled in size.
  9. Oil a baking sheet.
  10. Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
  11. Cook 3 minutes until softened.
  12. Remove skillet from heat and set aside.
  13. turn out dough onto a lightly floured surface and cut in half.
  14. Roll out to give 2 rectangles each about 12 x 9.
  15. Transfer 1 piece to the baking sheet and prick surface with fork.
  16. Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
  17. Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
  18. Moisten edges of the dough with a little cold water and cover with second sheet of dough.
  19. Crimp edges to seal.
  20. Using a sharp knife make a lattice pattern on surface of dough.
  21. Brush with a little milk to glaze and sprinkle with coarse sea salt.
  22. Let rise 20 minutes.
  23. Preheat oven to 450.
  24. Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
  25. Serve warm or cold.
  26. Cut into pieces and garnish with basil.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a