This bread takes me back to Italy! Picture it, Sicily 1922…
Just kidding, this isn’t that kind of blog and we aren’t those people. Let’s get right to it. This recipe is super simple and works great in a bread machine or with good old manual labor.
All ingredients at room temperature
- 8-9 oz Water
- 3 Tbs Olive Oil (for dough)
- 1 tsp Salt
- 1-2 cloves garlic, crushed
- 1.5 tsp Dried rosemary
- 3 cups Bread flour
- 1.75 tsp Active dry yeast
- 1.5 Tbs Olive oil (for topping)
- 1/2 cup Sun dried tomatoes, reconstituted and chopped
- 1/2 cup Parmesan cheese, grated
Measure all ingredients into mixing bowl, except tomatoes and parmesan cheese, and mix thoroughly until you have a uniform sightly sticky dough. Set aside and allow to rise until doubled in size, about 45 minutes. Punch down and turn into an oiled baking pan and cover to rise for 30 minutes. With a wooden spoon or your fingers, make indentations in dough about an inch apart. Brush dough with olive oil, place the tomatoes (and any additional toppings) and sprinkle with parmesan cheese. Preheat oven to 400 degrees and bake for 15-20 minutes or until edges are golden brown and crispy. Let cool before cutting into squares to serve.
If you’re using a bread machine, dump the ingredients into the pan, again except for the tomatoes and parmesan, and start on setting 9 for dough, or the equivalent for your machine. At the end of the cycle pick up above where you turn out the dough into an oiled baking pan.
We really hope you enjoy this recipe! If you make it and do social media post a picture of how yours turned out and tag us! You can find all of our social media links on the home page.
Simple Solstice Farms 
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