Ingredients

• 3 cups all-purpose flour
• 2.25 teaspoons active dry yeast
• 1.5 teaspoons salt
• 1 teaspoon white sugar
• 1.25 cups warm water
• 1 tablespoon olive oil
• 1 tablespoon cornmeal , or more as needed
• 0.5 cups chopped dry-pack sun-dried tomatoes
• 1 tablespoon dried basil
• 2 cloves garlic , minced

Instructions

1. 1 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.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 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.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

Nutrition per serving