Sun-Dried Tomato Baguette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
A rustic artisan baguette infused with tangy sun-dried tomatoes, fresh herbs, and garlic, perfect for slicing and serving alongside soups or salads. The crispy crust gives way to a tender, flavourful crumb studded with sweet tomato pieces.
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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