By Mauro Pacella

Original recipe and photo from Graced with Food Cookbook

Ingredients

500g strong bread flour

260g water

10g sea salt

8g instant dry yeast

1 cup of sundried tomatoes in oil

extra virgin olive oil for drizzling

Method

In a large mixing bowl, combine all the ingredients, including the oil of the sundried tomatoes and mix very lightly with a fork or with damp hands to prevent sticking. Let the mixture rest for one hour to allow the flour to fully absorb the water. Keep a bowl or large cup of water nearby to wet your hands as needed. Using your hand like a spoon, fold the dough into itself, then turn the bowl 90 degrees and repeat this process three or four more times, allowing at least 20 minutes of resting between each set of folds.

Generously spray a large flat baking tin, Dutch oven, or ovenproof ceramic dish, and transfer the dough, ensuring it fills no more than two-thirds of the vessel, as it will rise and expand significantly.

Cover the dough with cling wrap or a clean cloth and let it proof for 2 more hours.

With wet hands, gently press the dough with your fingertips to create an irregular surface. Scatter the sundried tomatoes over the dough and press them in lightly. Bake at maximum temperature for 20 minutes. Then let it rest for at least 10 minutes before pulling apart or cutting and serving.

This bread is best enjoyed with a drizzle of extra virgin olive oil on top or a sharp cheese.