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Sun-Dried Tomato Roasted Garlic No-Knead Bread

This Sun-Dried Tomato Roasted Garlic No-Knead Bread is crusty on the outside, soft on the inside, & filled with delicious savory flavors.

This Sun-Dried Tomato Roasted Garlic No-Knead Bread is crusty on the outside, soft on the inside, & filled with delicious savory flavors.

Scale

Ingredients

  • 1 Head of Garlic Cloves
  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 Cups All-Purpose Flour *(1), plus extra for dusting before baking if needed
  • 1 & 3/4 Teaspoons Salt
  • 1/2 Teaspoon Active Dry Yeast, slightly heaping
  • 3 Ounces Sun-Dried Tomatoes
  • 1 & 1/2 Cups Water, room temperature

Instructions

  1. First, preheat your oven to 425 degrees Fahrenheit.
  2. Next, slice the top off of the head of garlic to reveal the garlic cloves & place it on a large piece of tin foil.
  3. Drizzle 1 tablespoon of olive oil over the garlic cloves & fold the tin foil up & over to wrap the garlic.
  4. Roast the garlic for 45 minutes & then remove it from the oven & let it cool.
  5. Once cool, squeeze the garlic out of the skin & set to the side (if your garlic cloves are large you may wish to chop them up).
  6. In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, 1/2 teaspoon yeast, garlic cloves, & sun-dried tomatoes.
  7. Next, pour the 1 & 1/2 cups of water into the dry ingredients & mix until all of the ingredients are combined.
  8. Cover the bowl with plastic wrap & let it rest on your counter for 12-18 hours.
  9. Place your dutch oven in your oven & then preheat your oven to 450 degrees Fahrenheit.*(2)
  10. On a large piece of parchment paper dusted with flour*(3) shape your dough into a ball.
  11. Carefully remove your dutch oven from your preheated oven, remove the lid, place the parchment paper with the dough on it inside the bowl, & replace the lid on top.
  12. Bake for 30 minutes with the lid on & then remove the lid & bake for an additional 15-20 minutes until your bread is golden brown.
  13. Remove the parchment paper with the bread on it from the dutch oven & let it cool completely before slicing & enjoying. *(4)

Notes

  1. Make sure not to scoop right from the container, this will compact the flour & be too much. Scoop with a spoon into your measuring container for a more accurate measuring.
  2. You want your dutch oven to be hot before you add the bread dough to it. Once the oven is preheated I personally like to wait an additional 10 minutes to ensure the dutch oven is hot enough before moving on to the next step.
  3. I like to dust mine with a little bit of cornmeal to give it a nice crunch on the bottom.
  4. I like to make this recipe ahead of time & then once it’s cooled I wrap it up in foil to be reheated at a later time at 300 degrees Fahrenheit for 10 minutes right on the oven rack (no foil).
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