Sun-Dried Tomato Baguette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
There's something magical about a fresh baguette studded with sun dried tomatoes that makes your kitchen smell absolutely divine. This recipe has become my go to when I want to impress without spending hours in the kitchen, since it comes together in less than an hour from start to finish. The sun dried tomatoes aren't just delicious, they're packed with lycopene, a powerful antioxidant that supports heart health. Combined with fragrant garlic and rosemary, this bread transforms simple ingredients into something truly special. Best of all, it's surprisingly straightforward and won't strain your budget, making it perfect for any weeknight dinner or weekend gathering.
Ella x
Ingredients
- 500 gstrong bread flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsea salt
- 120 gsun-dried tomatoes(chopped into small pieces)
- 3garlic cloves(minced)
- 10 gfresh rosemary(finely chopped)
- 30 mlextra virgin olive oil
- 5 gblack pepper(freshly ground)
Detail level
Instructions
- 1
In a large mixing bowl, combine the warm water and instant yeast, then let it sit for 5 minutes until foamy. Add the flour and salt, mixing until a shaggy dough forms.
Tip: Room temperature water between 38-43°C activates the yeast best without killing it.
- 2
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 6 minutes.
Tip: The dough should feel slightly tacky but not sticky when properly kneaded.
- 3
Heat the olive oil in a small pan and sauté the minced garlic for 1 minute until fragrant. Remove from heat and allow to cool slightly.
Tip: Don't brown the garlic as it becomes bitter—just warm it through gently.
- 4
Flatten the dough into a rectangle on your work surface. Drizzle the cooled garlic oil over the top, then sprinkle the chopped sun-dried tomatoes, rosemary, and black pepper evenly across.
Tip: Reserve a small amount of the herbs to sprinkle on top after shaping for visual appeal.
- 5
Roll the dough tightly from one long side into a log shape, sealing the seams by pinching firmly. Place seam-side down on a baguette pan or baking tray lined with parchment paper.
Tip: A baguette pan with ridges helps create that traditional shaped loaf, but a regular tray works fine too.
- 6
Cover the shaped dough with a damp tea towel and let it rise in a warm place for 1.5-2 hours until it has visibly puffed up but is not quite doubled in size.
Tip: Proofing time varies with room temperature; warmer kitchens will require less time.
- 7
Preheat your oven to 220°C. Using a sharp knife, score the top of the baguette with 4-5 diagonal slashes about 1 cm deep.
Tip: Scoring helps the bread expand evenly and creates that classic baguette appearance.
- 8
Mist the oven with water using a spray bottle to create steam, then place the baguette inside. Bake for 32-35 minutes until golden brown with a crispy crust.
Tip: Steam during baking gives you a crispier, more rustic crust with better rise.
- 9
Remove the baguette from the oven and tap the bottom—it should sound hollow when fully cooked. Transfer to a wire rack to cool for at least 20 minutes before slicing.
Tip: Allowing it to cool completely before slicing prevents the interior from being gummy.
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