Ingredients
Scale
- 9 grams kosher salt (0.32 oz or 1 1/2 tsp)
- 48 grams basil pesto (1.7 oz or 3 tbsp)
- 42 grams parmesan cheese 1.5 oz (about 3/4–1 cup, lightly packed—volume varies widely, so use a scale for best accuracy)
- 35 grams oil-packed sun-dried tomatoes (1.2 oz or 1/4 cup)
- 1 tbsp honey (20 grams or 0.75 oz)
- 1 tsp granulated garlic or 1/2 tsp garlic powder
- 265 grams water (9.34 oz or 1 cup + 1 tbsp + 2 tsp)
- 250 grams bread flour (8.8 oz or 2 cups minus 1 tbsp)
- 200 grams all-purpose flour (7.1 oz or 1 1/2 cups)
- 1 ½ tsp instant yeast
- 1–2 tbsp olive oil for brushing the crust
Instructions
- Combine the kosher salt, basil pesto, Parmesan cheese, chopped sun-dried tomatoes, honey, granulated garlic, and water in a stand mixer bowl.
- Add the bread flour and all-purpose flour on top.
- Sprinkle the instant yeast over the flour, keeping the yeast separate from the salt initially.
- Using the dough hook, mix on low speed until combined, about 1-2 minutes.
- Increase speed to medium and knead for 12 minutes until the dough is shiny and smooth, pulling away from the bowl's sides.
- Oil your hands and gather the dough into a smooth ball, tucking the top underneath to create tension.
- Lightly oil the top of the dough, cover with a cloth, and let rise in a warm place until doubled in size, around 1.5 to 2 hours.
- Once risen, shape the dough by pressing it into a rectangle about 3/4 inch thick.
- Perform a letter fold by folding 1/3 of the dough towards the center, followed by the other 1/3 over that.
- Cover the dough and let it rest for 5-10 minutes.
- Preheat the oven to 350°F (177°C) with a rack in the lower third.
- Shape the dough into a rectangle roughly 7 inches wide and 12 inches long, then roll it up snugly and seal the seam.
- Place the shaped loaf seam-side down in an ungreased 9" x 5" loaf pan, oil the top, and let rise for 15 minutes.
- Allow to rise until it crests above the rim of the pan by 1 inch.
- Bake the loaf until golden brown and its internal temperature reaches 195°-200°F (91°-93°C), rotating the pan as necessary.
- Once done, brush the top with olive oil, remove from the pan, and cool completely on a rack.
- Slice into sandwich pieces and freeze for later use, or store covered for up to a day.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, allow the dough to rise slowly for better flavor.
You can use flavored olive oil for additional taste when brushing the loaf.
Store sliced remnants in a zip-top bag in the freezer to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 220 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 5mg