|500 g g||Flour Flour|
|7 g g||Dry yeast Dry yeast|
|350 ml ml||Water Water|
|285 g g||Dried Tomatoes Dried Tomato|
|1 boresco jar, drained and roughly chopped|
|1 tsp tsp||Sea Salt Sea Salt|
|2 sprigs sprig||Thyme Thyme|
Sun Dried Tomato And Thyme No Knead Bread
Cooks notes: you can pimp this up with whatever you have left in your fridge, basil and goat’scheese or feta would work great here too.
Cook time: 45 minutes
Equipment: mixing bowl, ovenproof casserole dish with lid
Makes: 1 large loaf
1. Combine the ingredients in a large bowl, cover and leave for at least 4 hours orovernight.
2. Preheat the oven to 220°C/400°F/Gas Mark 6.
3. Place the ovenproof pot in the oven to heat for 10 minutes.
4. Dust the base of the pot with flour and then tip in the mixture. Pop on the lidand then place it in the oven for 35-40 minutes until risen and golden. Removeand allow to cool before slicing.