No Knead Dutch Oven Sun-Dried Tomato Mozzarella Basil Bread aka Pizza Bread
No Knead Dutch Oven Sun-Dried Tomato Mozzarella Basil Bread is a mouthful to say. But when you eat a mouthful of this loaf, you get all the pizza flavors! Which is why I call this recipe Pizza Bread! Last year I started baking bread in my dutch oven and the Jalapeno Cheddar Loaf turned out amazing. I used the same wheat flour, water, cheese ratio to create this new Pizza Loaf! This tomato basil bread is perfect for avocado toast, garlic bread or even Pav Bhaji! While this is a lengthy process, the end result is worth it, and most of the 4 hours is inactive resting, baking, or cooling time.
One of the main ingredients in baking bread is yeast. Let the yeast sit in warm water for 5 minutes. If the water does not become bubbly, then the yeast will not help the bread rise. I usually use a packet of active dry yeast instead of a container of yeast.
This bread is also a no knead recipe. You simply let the yeast sit in the water. While that mixture is getting bubbly, mix the wheat flour with the other ingredients in a bowl. While it does take about 4 hours from prepping to once the bread is cooled, most of the time the dough is resting or baking. Preheating the dutch oven is crucial to forming the crusty outer layer of the bread. Once the bread is done baking, make sure it fully cools before cutting.
One of my favorite ways to eat this Pizza Bread is avocado toast. If you follow me on Instagram, you know I eat avocado toast all the time. My go to avocado toast recipe is bread toasted with cream cheese, Trader Joe’s Bomba sauce, avocado, onion salt, and EBTB seasoning.
Dutch Oven Sun-Dried Tomato Mozzarella Basil Bread
Equipment
- Dutch Oven
Ingredients
- 3 cups wheat flour plus more for dusting
- 2 cups shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes finely chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp kosher salt
- 2 cups warm water
- 1 packet active dry instant yeast
- olive oil spray
- 1 tbsp tomato paste
Instructions
- In a large bowl, combine the warm water and yeast and let it sit for 5 minutes.
- In another large bowl, combine wheat flour, 2 cups of mozzarella cheese, sun-dried tomatoes, basil, oregano, and salt.
- Pour the flour mixture on top of the water along with the tomato paste and use a silicone spatula to stir until the dough comes together.
- With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding 8 times.
- Cover the dough with a tea towel and let it rest in a warm place for 1 hour.
- Using the spatula, fold the dough toward the center again 8 more times.
- Cover with the towel and let rest for 30 minutes.
- While the dough is resting, place the dutch oven and lid in the oven at 450˚F for 30 minutes.
- Lightly flour a clean work surface and your hands. Carefully remove the dough from of the bowl and onto the floured surface. Flip over and carefully brush away excess flour.
- Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
- Use a sharp knife to score the bread with an “X”, and place the jalapeño rings on top of the cheese.
- Carefully remove the Dutch Oven from the oven and use the parchment to lift the bread into the Dutch Oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for 20 additional minutes, until the top is golden brown.
- Carefully remove the bread from the dutch oven and cool on a wire rack for at least 1 hour before slicing.
- Enjoy!
If you make the Pizza Bread (Dutch Oven Sun-Dried Tomato Basil Bread), be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!
