3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 110°F/45°C)
1/4 cup olive oil
1/4 cup sun-dried tomatoes, chopped
1 tablespoon sugar
1 teaspoon salt
1 tablespoon mixed dried herbs (such as oregano, basil, and thyme)
Extra olive oil for brushing
Directions
In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for about 5-10 minutes, or until it’s frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
Punch down the dough, then knead in the sun-dried tomatoes and mixed herbs until evenly distributed.
Shape the dough into a loaf and place it in a greased rectangular metal baking pan. Cover and let it rise again for about 30 minutes, or until doubled.
Preheat your oven to 375°F (190°C).
Brush the top of the loaf with a little olive oil, then bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Slice and enjoy!
Variations & Tips
For a twist, try adding some grated Parmesan cheese to the dough for a cheesy flavor. If you have picky eaters, consider replacing the sun-dried tomatoes with olives or caramelized onions for a different taste. You can also experiment with different herbs, like rosemary or dill, to suit your family’s preferences. This bread is versatile and can be adapted to include your favorite toppings and flavors.
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