Sun-Dried Tomato Dill Artisan Bread

This No-Knead Sun-Dried Tomato Dill Artisan Bread bakes up with a crackly golden crust and a soft, chewy interior studded with sun-dried tomatoes and fresh herb flavor. It is a beginner friendly, hands off recipe that delivers bakery quality results using just a dutch oven and a little patience.

Course Appetizer

Cuisine American

Keyword artisan bread, easy bread recipe, easy yeast bread recipe, sun dried tomato and dill bread, sun dried tomato bread, sun-dried tomato and dill

Prep Time 20

Cook Time 40

Rise Time 3 15

Total Time 4

Servings 10 slices

Calories 160kcal

Equipment

Large mixing bowl
Dutch oven with lid
Parchment paper
Bench scraper or clean, wet hands
Sharp knife or bread lame (for scoring)
Kitchen towel or plastic wrap

Ingredients

1 3/4 cup water
3 cups flour
1 teaspoon granulated sugar
1 teaspoon salt
1 packet active dry yeast 2 1/4 teaspoons
1/4 cup sun-dried tomatoes chopped
2 teaspoons dill
1 teaspoon garlic powder

Instructions

Bloom the Yeast

In a large mixing bowl, combine the sugar, warm water (around 110 degrees), and yeast packet. Let sit for 5 to 10 minutes until foamy.

Mix the Dough

Add the flour and salt to the bowl and mix until just combined. The dough will be shaggy and sticky.

First Rise

Cover the bowl and let the dough rise at room temperature for 1 hour, or until doubled in size.

Add the Mix-Ins

Sprinkle the sun-dried tomatoes, dill, and garlic powder over the dough. Fold each corner into the center using two forks or wet hands.

Second Rise and Stretch and Folds

Let the dough rise for another hour. Then perform 4 to 5 stretch and folds, wetting your hands as needed, until the mix-ins are distributed and the dough forms a ball. Let rest another 30 to 45 minutes.

Preheat the Dutch Oven

While the dough rests, preheat the oven to 450 degrees with the dutch oven inside, lid on, for at least 30 minutes.

Shape and Score

Do another set of 4 to 5 stretch and folds. Place the dough on floured parchment paper, sprinkle flour over the top, and score with a sharp knife or bread lame.

Bake

Using the parchment as a sling, lower the dough into the hot dutch oven. Cover and bake for 30 minutes. Remove the lid and bake 10 more minutes, until deep golden brown.

Cool

Let the bread cool on the counter for 15 to 20 minutes before slicing.

Notes

This is a high hydration dough, so stickiness is normal. Wet your hands instead of adding extra flour.
Use a bench scraper if the dough is hard to manage.
If the dough feels too sticky to shape, chill it in the refrigerator for 30 to 40 minutes to firm it up.
Flour your work surface generously rather than working extra flour into the dough.
Move with purpose during stretch and folds, since lingering can make sticky dough feel stickier.