Sun-dried Tomato And Onion Bread

Total Time: 36 hrs 30 mins Preparation Time: 30 mins Cook Time: 36 hrs

Ingredients

• 4 cups bread flour
• 1 pinch salt
• 1 (1/4 ounce) package active dry yeast (about 1 tbsp)
• 1 teaspoon sugar
• 1 cup warm water (110f)
• 4 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 4 ounces sun-dried tomatoes packed in oil, drained
• 9 large basil leaves
• fresh ground pepper, to taste
• milk, to glaze
• 1 teaspoon coarse sea salt
• basil leaves (to garnish)

Recipe

• 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.