Roasted Garlic and Sun Dried Tomato Loaf
Indulge in the rich, savory flavors of this Roasted Garlic and Sun-Dried Tomato Loaf, a rustic bread infused with Mediterranean flair. This homemade loaf features a golden crust and soft, airy crumb, elevated by the deep sweetness of roasted garlic, the tangy intensity of sun-dried tomatoes, and the earthy aroma of fresh rosemary. A hint of optional Parmesan cheese adds a touch of nutty richness. Perfect for beginners and seasoned bakers alike, this recipe combines straightforward techniques like kneading and double-proofing for a satisfying baking experience. Enjoy this artisanal bread as a centerpiece for soups, pasta dishes, or charcuterie boards. Packed with comforting aromas and bold flavors, this loaf is an irresistible way to elevate your home-baking game.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 Garlic head
- 0.5 cups Sun-dried tomatoes (packed in oil, drained and finely chopped)
- 1 tablespoon Fresh rosemary (chopped)
- 0.25 cups Parmesan cheese (grated, optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut off the top of the garlic head to expose the cloves. Drizzle lightly with olive oil, wrap in foil, and roast in the oven for 30-35 minutes until soft and golden. Let cool, then squeeze the roasted garlic from the cloves into a small bowl and mash into a paste.
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
Add the warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
Add the mashed roasted garlic, chopped sun-dried tomatoes, rosemary, and Parmesan cheese (if using). Mix until evenly incorporated.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Place the dough into a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Once risen, punch down the dough and shape it into a loaf. Place the loaf on a parchment-lined baking sheet or in a greased loaf pan.
Cover the dough again and let it rise for another 30-45 minutes, or until puffed.
While the dough is rising, preheat your oven to 375°F (190°C).
Bake the loaf for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the loaf cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 417.2 g | 152% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 27.3 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 815 mg | 63% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
