This Tomato Basil No Knead Bread is the perfect partner for your winter soups and stews, and is half the cost of a store bought artisan loaf.
Chop the sun dried tomatoes into smaller pieces. In a large bowl, combine the flour, yeast, salt, dried basil, and chopped tomatoes. Stir until they are evenly combined. Stir the shredded mozzarella into the flour mixture.
Dissolve the tomato paste into the warm water. Pour the tomato and water mixture into the flour mixture, and stir until a sticky ball of dough forms. You may need to add slightly more or less water to achieve the correct consistency. The dough should be fairly wet and sticky, but not so wet that it's glossy or slimy. There should be no dry flour left on the bottom of the bowl.
Cover the bowl with the dough loosely, and let it rise for one hour, or until it is double in size.
Once risen, sprinkle the dough liberally with flour and scrape it off the sides of the bowl. Turn the dough out onto a well floured surface and fold it over on itself 5-6 times, or just until the dough looks smooth.
Place the dough on a piece of parchment paper and allow it to rise for another half hour. While the dough is rising, place your Dutch oven in the oven and set it to preheat to 425ºF.
After 30 minutes, very carefully remove the Dutch oven from your oven, and remove its lid. Lift your risen dough by picking up the parchment paper and then place it in the hot Dutch oven, paper and all. Place the lid back on the Dutch oven and return it to the hot oven.
Let the bread bake with the lid on the Dutch oven for 30 minutes, then carefully remove the lid and let it bake for another 15-20 minutes, without the lid, to allow the crust to brown.
Once baked, carefully remove the hot Dutch oven from the oven, lift the bread out using the parchment, and allow it to cool before slicing and serving.
*I suggest using dry packed sun dried tomatoes for this recipe instead of oil packed tomatoes.