We took our basic Rustic Bread recipe and created this Sundried Tomato Feta Rustic Bread. It has just six ingredients and is packed full of flavor. We love the crustiness of this bread and the soft, chewy center. Sundried tomatoes and feta are such wonderful savory flavors that really bring this bread to life!
HANDS-OFF:
This recipe only takes about 5 minutes to throw together. After that, it rises overnight for 18-24 hours during which time the flavors meld together and the magic happens. You want the dough to develop long enough to get that wonderful flavor, but make sure not to let it over-proof or it may be more dense than you like. How fast it rises depends a lot on how warm your home is, elevation, etc.
DUTCH OVENS:
You will want a Dutch oven with a lid for baking this bread. Any oven-safe pot and lid will do as long as it can handle the heat of the 450-degree oven. We have two of these 3.5-quart enameled cast iron dutch ovens and they are the perfect size for this recipe. We generally make two loaves at a time because it disappears fast at our house!
6 ingredients for our Sundried Tomato Feta Rustic Bread:
- 3 cups all-purpose flour
- 1/2 tsp. active dry yeast, not instant
- 2 tsp. salt
- 1 1/2 cups water
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped sundried tomatoes, oil drained
That’s it! We love the punch of flavor that comes from the sundried tomatoes and feta cheese.
Time to make some simple delicious bread:
Start by adding the 3 cups of flour, salt, and yeast to a bowl and mix them together.
Add the water and mix until a shaggy dough forms.
Top with the sundried tomatoes and feta cheese, then gently fold them in.
Time for the magic: Overnight bread fermentation
Cover the dough and place it in a warm location where it won’t be bothered for 18-24 hours. The longer you let this dough sit and rise, the more flavorful bread you will have. Just remember not to let it over-proof. I have had readers mention that they used instant yeast and over-proofed their dough. If instant yeast is all you have, it will work but will rise more quickly.
PREHEAT:
When you are ready to bake your bread, preheat your oven to 450 degrees Fahrenheit WITH the Dutch ovens and lids inside. You want them to get nice and hot before placing the dough in them. Baking the bread in the Dutch oven keeps all the steam that is released inside the pot which creates that beautiful crusty outside and soft and chewy inside.
Next, add a handful of flour to the top of the dough and work it down the sides of the bowl to easily remove the dough from the bowl.
No-Knead Sundried Tomato Feta Rustic Bread:
Remember, this is a no-knead dough so you don’t need to do much with it. Just gently remove it from the bowl and shape it into a round loaf. Try not to fold in too much flour on the bottom of the loaf as you are shaping it. I have done that before and had a few small patches of flour in my final loaf when slicing it.
ANY WAY YOU SLICE IT:
Place the shaped loaf onto a piece of parchment paper. The parchment makes it easy to lift the dough into the hot Dutch oven and remove it after baking. It also means no sticking and no mess! Now take a sharp knife and slice an X across the top of the loaf.
TIME TO BAKE:
Allow the dough to rest for about 15 minutes. Remove the HOT Dutch oven from the oven and remove the lid. Carefully lift the dough using the parchment paper then place it in the pot and replace the HOT lid. Place the Dutch oven in the oven and bake at 450 degrees for 30 minutes. After 30 minutes, remove the lid and allow the bread to bake uncovered for an additional 10 minutes until golden brown. Once you remove the bread from the oven, also remove it from the Dutch oven onto a cooling rack.
PATIENCE:
Waiting for the bread to cool before slicing is the hardest part of making this bread! It is so deliciously crusty on the outside and chewy on the inside. I think this bread would make an amazing turkey sandwich. We love it by itself, slathered in butter, or dipped in soup. Just look at all that goodness!
This recipe is very versatile. Replace the sundried tomatoes and feta with cheddar and bacon, or jalapeno!
Make sure to check out our other delicious No-Knead Rustic Breads! Which one will you try first?
- No-Knead Rosemary Parmesan Rustic Bread
- No-Knead Artisan Rustic Bread
- Rustic No-Knead Cranberry Orange Bread
Definitely time to make some rustic bread!
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Sundried Tomato Feta Rustic Bread
Equipment
- dutch oven with lid Or pot and lid oven-safe to 450 degrees Fahrenheit
Ingredients
- 3 cups all purpose flour
- ½ tsp. active dry yeast
- 2 tsp. salt
- 1½ cups water
- 1/4 cup feta crumbled
- 1/4 cup sundried tomatoes chopped, oil drained
Instructions
- In a bowl mix the flour, yeast and salt.
- Add the water and stir until just mixed.
- Add the sundried tomatoes and feta and fold in gently.
- Cover tightly with plastic wrap and let sit in warm/room temp spot for 18-24 hours.
- When ready to bake the bread, put your crock and lid in the oven and preheat to 450 degrees.
- Uncover the dough and top it with some flour working it down the sides. Pick up the dough with well floured hands and shape into a ball. Pla
- Place the dough on a square of parchment paper and slice an X in the top with a sharp knife. Allow to rest for 10-15 minutes
- Carefully remove the crock from the oven and drop the dough inside and cover with the lid.
- Bake for 30 minutes, then uncover and continue to bake for an additional 10-15 minutes until golden brown.
- Remove from oven and set on a cooling rack until cooled.
- Slice and enjoy.
