Sort ingredients
jhood1972
QR Code
Listen
PdfIn a large bowl, combine the warm water, yeast, and sugar. Let stand for 5–10 minutes, or until the yeast is frothy.
Stir in 2 cups of the flour, the salt, and the olive oil until blended. Gradually add the remaining flour until a soft, slightly sticky dough forms.
Cover the bowl with plastic wrap and refrigerate for 3 hours, or until the dough has doubled in size.
Dust a baking sheet with cornmeal. Punch the dough down to deflate it, then turn it out onto a lightly floured surface.
Knead the chopped sun-dried tomatoes and minced garlic into the dough by hand until they are evenly distributed. For extra flavor, knead in ½ cup of grated Parmesan cheese at this point.
Shape the dough into a loaf and place it on the prepared baking sheet. Loosely cover with a clean kitchen towel and let it rise in a warm spot for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Remove the bread from the oven and scatter the fresh arugula over the top immediately. The residual heat from the bread will cause the arugula to wilt slightly, releasing its peppery flavor.
Allow the bread to cool for 10–15 minutes on a wire rack before slicing and serving.