- 1/4 cup sun-dried tomatoes
- 3 cups bread flour
- 1/2 teaspoon salt
- 2 teaspoons rapid rise yeast
- 6 tablespoons olive oil
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons olive oil
- 1 tablespoon sea salt
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh thyme
- Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside.
- In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes.
- Roll dough into a rectangle approximately 7×11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.