Tama's Sun-dried Tomato, Olive, Onion and Rosemary Bread

Soft, fragrant bread laced with sun-dried tomato, olive, onion and rosemary is wonderful warm with melted Brie and a glass of fruit forward red wine.

Servings: 1 small 8 loaf

Pair With: Melted Brie and a glass of fruit forward red wine.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

1 + 1/2 teaspoon active dry yeast
1/3 cup + 2/3 cup warm milk
1 tablespoon sugar
2 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon salt
2 tablespoons oil from the jar of sun-dried tomatoes
3 tablespoons olive oil
1/3 cup onion, finely chopped
1/2 cup sun-dried tomatoes, finely chopped
2 tablespoons pitted and minced cured olives--salty ones, like Greek olives
1/8 teaspoon minced fresh rosemary

DIRECTIONS

In a medium bowl or measuring cup, mix 1/3 cup warm milk, sugar and 1 teaspoon yeast, stir well. If yeast proofs--activates by starting to grow, continue.

In a large bowl, whisk the flours and salt together. Make a well in the center.

To the milk/yeast mixture, add the remaining 3/4 cup warm milk and oils. Pour into the center of the flour and mix together. As the dough comes together, use your hands to work it into a dough ball. Then, turn out onto a lightly floured board and knead for at least 10 minutes, until the dough passes the "window pane" test.*

Lightly spray the bowl with olive oil, round the dough and put it inside, cover the top with a moist towel and set in a warm place for 2 hours until doubled in size.

Punch the dough down, add the sun-dried tomatoes, onion, olives, rosemary and 1/2 teaspoon yeast.. Knead until they are well incorporated into the dough. Let rise for about 45 minutes.

In the meantime, place your oiled Dutch oven on the middle rack and preheat to 375 degrees. This will give you the best crust--slightly chewy and beautiful looking.  You can bake the bread on a baking sheet lined with parchment--the crust will be smooth and dry, but the interior as soft and tasty as the other method.

Carefully lift the heated Dutch oven off the rack, gently drop the dough ball into it, cover immediately and put back into the oven. Bake for 40-45 minutes until the bread sounds hollow when tapped. Let the bread sit for at least 10 minutes before slicing.

*Makes a small 8" loaf, this recipe is easy to double--just double all ingredients for two small loaves.

 

 

 

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Chef's Notes:

Chef note:

Baking the bread in a Dutch oven will give you the best crust--slightly chewy and beautiful looking--and more oven rise (see right loaf in photo).  You can bake the bread on a baking sheet lined with parchment--the crust will be smooth and dry, but the interior as soft and tasty as the other method.

sundried tomato bread