Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs 20 mins
Servings:
6
Yield:
1 loaf
Ingredients
Directions
Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
Dust a baking sheet with cornmeal.
Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until loaf is golden brown, about 30 minutes.
Nutrition Facts (per serving)
| 272 | Calories |
| 3g | Fat |
| 53g | Carbs |
| 8g | Protein |
