Public Recipe
Sun-Dried Tomato and Feta Bread
Shared on 7/10/2025
Use oil-packed tomatoes for richer flavor. For crisp crust, add steam during first 10 minutes of baking. Serve with olive oil dip.
Prep Time
30 minutes
Bake Time
40 minutes
Difficulty
intermediate
Yield
1 loaf
yeast bread
Ingredients
- Bread Flour: 500g (4 cups)
- Water: 300ml (1 1/4 cups), warm
- Active Dry Yeast: 7g (2 1/4 tsp)
- Salt: 10g (2 tsp)
- Olive Oil: 30ml (2 tbsp)
- Sun-Dried Tomatoes: 100g (3/4 cup), chopped
- Feta Cheese: 150g (1 cup), crumbled
- Fresh Basil: 1/4 cup, chopped
Instructions
1
Soak tomatoes in hot water 10 minutes, drain.
2
Activate yeast in warm water.
3
Mix flour, salt, yeast mixture, and oil.
4
Knead 8 minutes until smooth.
5
Add tomatoes, feta, and basil during last minute of kneading.
6
Rise 1.5 hours until doubled.
7
Shape into boule or batard.
8
Proof 45 minutes.
9
Preheat oven to 425°F (220°C) with baking stone.
10
Score, bake 20 minutes.
11
Reduce to 375°F (190°C), bake 15-20 minutes more.
12
Cool before slicing.
Equipment
- baking stone
Baker's Notes
Use oil-packed tomatoes for richer flavor. For crisp crust, add steam during first 10 minutes of baking. Serve with olive oil dip.
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