Do you have a dutch oven? If you do – did you know you could make the BEST no knead bread in it with minimal effort? Because you can! This tomato basil bread is a must try! Made with our tomato basil dipping oil and our Tuscan Herbs Sea Salt- it’s absolutely delicious!
3 cups all purpose flour
½ tsp instant yeast
1 tsp Sutter Buttes Tuscan Herb Sea Salt
1 cup water
¼ cup Sutter Buttes Tomato Basil Dipping Sauce, plus additional for serving
½ cup sun-dried tomatoes in oil, drained and chopped
In a bowl combine flour, yeast, and salt. Stir in water, olive oil and sun-dried tomatoes. The dough will be extremely sticky. Cover bowl with plastic wrap and allow it to rise for at least 12 hours. Once the dough has risen, set aside a sheet of parchment paper. Remove the dough from the bowl and place on a floured surface, gently shape into a round loaf. Set the loaf on the parchment paper. Cover with a damp towel and allow it to rest for at least an hour. Preheat oven to 450 degrees. Place your covered dutch oven in the oven and let it cook (empty) for 30 minutes. After 30 minutes, remove the dutch oven from the oven. Lift the bread with the parchment paper and gently lower into the dutch oven base (the parchment paper goes into the dutch oven to prevent it from sticking). Cover the dutch oven and return to the oven. Bake for 30 minutes. Remove cover and bake for an additional 30 minutes until the bread starts to brown.
Allow bread to cool on a rack, slice and enjoy! Serve with additional Tomato Basil Dipping Sauce.