Sun Dried Tomato and Thyme, Oven Baked Bread
Made the following recipe today and just had to share, delicious!
3 & 1/2 cups bread flour
1 teaspoon sea salt
3 tsp active dried yeast
1 teaspoon brown sugar
1 tablespoon fresh (or dried thyme), washed stripped and chopped
1 cup of tepid water
4 tablespoons olive oil
1 & 1/2 cups sun dried tomatoes
In a large bowl mix the flour, salt and the yeast.
Add the sugar, tomatoes and the thyme.
Pour in the warm water and the olive oil and combine well using your hands, mix until you form a ball of dough, turn out onto a lightly floured board and continue to knead for 5-10 minutes until you have a nice springy dough. You can add a little more water as you knead if required.
Brush the bowl with a little oil and put the dough back into the bowl, cover with a clean tea towel and leave in a warm place to rise or doubled in volume, approximately 1 & 1/2 hours.
Punch back down and divide in to two pieces, shape and place onto a baking sheet lined with parchment. Place back in a warm place under a tea towel and leave for a further 1 hour.
Place into a hot oven 200 C / 400 F /gas mark 6 and bake for 40 minutes.
You can see if the bread is ready by tapping the bottom of the loaf with your fingers, if it is ready it will sound hollow, if not place back in the oven for a further few minutes and check again.
When ready remove from heat and allow to cool on a rack.
When cool slice or rip into chunks and serve, we had ours with baked Camembert cheese, olives would have gone brilliantly.