Sun-Dried Tomato and Onion Bread

Recipe by pines506
READY IN: 36hrs 30mins
YIELD: 1 loaf




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