This Sun-Dried Tomato Roasted Garlic No-Knead Bread is crusty on the outside, soft on the inside, & filled with delicious savory flavors.
I’m kind of obsessed with no-knead bread.
I love that you can whip it together in a few minutes, let time do its work, & then bake it up when you are ready for a fresh loaf of crusty bread.
For a while now I’ve been wanting to make a roasted garlic no-knead bread, but I wasn’t sure what other flavor addition I should add.
I finally decided upon sun-dried tomatoes & I’m glad I did because I love the pops of red throughout this Italian bread!
But before I get to this crazy easy bread recipe be sure to check out a couple of my other favorites like this Sea Salt Rosemary No-Knead Bread & this No-Knead Cranberry Nut Bread.
I hope you have fun creating this new recipe, that your home smells amazing while it bakes, & that your taste buds are delighted with this Sun-Dried Tomato Roasted Garlic No-Knead Bread!
Sun-Dried Tomato Roasted Garlic No-Knead Bread
This Sun-Dried Tomato Roasted Garlic No-Knead Bread is crusty on the outside, soft on the inside, & filled with delicious savory flavors.
Ingredients
- 1 Head of Garlic Cloves
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Cups All-Purpose Flour *(1), plus extra for dusting before baking if needed
- 1 & 3/4 Teaspoons Salt
- 1/2 Teaspoon Active Dry Yeast, slightly heaping
- 3 Ounces Sun-Dried Tomatoes
- 1 & 1/2 Cups Water, room temperature
Instructions
- First, preheat your oven to 425 degrees Fahrenheit.
- Next, slice the top off of the head of garlic to reveal the garlic cloves & place it on a large piece of tin foil.
- Drizzle 1 tablespoon of olive oil over the garlic cloves & fold the tin foil up & over to wrap the garlic.
- Roast the garlic for 45 minutes & then remove it from the oven & let it cool.
- Once cool, squeeze the garlic out of the skin & set to the side (if your garlic cloves are large you may wish to chop them up).
- In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, 1/2 teaspoon yeast, garlic cloves, & sun-dried tomatoes.
- Next, pour the 1 & 1/2 cups of water into the dry ingredients & mix until all of the ingredients are combined.
- Cover the bowl with plastic wrap & let it rest on your counter for 12-18 hours.
- Place your dutch oven in your oven & then preheat your oven to 450 degrees Fahrenheit.*(2)
- On a large piece of parchment paper dusted with flour*(3) shape your dough into a ball.
- Carefully remove your dutch oven from your preheated oven, remove the lid, place the parchment paper with the dough on it inside the bowl, & replace the lid on top.
- Bake for 30 minutes with the lid on & then remove the lid & bake for an additional 15-20 minutes until your bread is golden brown.
- Remove the parchment paper with the bread on it from the dutch oven & let it cool completely before slicing & enjoying. *(4)
Notes
- Make sure not to scoop right from the container, this will compact the flour & be too much. Scoop with a spoon into your measuring container for a more accurate measuring.
- You want your dutch oven to be hot before you add the bread dough to it. Once the oven is preheated I personally like to wait an additional 10 minutes to ensure the dutch oven is hot enough before moving on to the next step.
- I like to dust mine with a little bit of cornmeal to give it a nice crunch on the bottom.
- I like to make this recipe ahead of time & then once it’s cooled I wrap it up in foil to be reheated at a later time at 300 degrees Fahrenheit for 10 minutes right on the oven rack (no foil).
If you make this Sun-Dried Tomato Roasted Garlic No-Knead Bread be sure to share a picture & tag @DomesticallyBlissful on Instagram so that we can all see your flavorful savory bread!
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What is your favorite thing about this recipe, the sun-dried tomatoes or the roasted garlic?
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With love, Giusti
Are you using sun-dried tomatoes packed in oil? Or just dry?
Hi Barbara,
I am using dry sun-dried tomatoes.
I hope that helps & that you are able to try this delicious bread!
-Giusti