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Sundried Tomato Feta Rustic Bread

Simple, no-knead, overnight recipe. This bread is packed with flavor! The outside is perfectly crusty, and the inside is nice and chewy.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 18 hours
Course Bread
Cuisine American

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.
Keyword bread, feta cheese, rustic bread, sundried tomato