Sun-Dried Tomato And Onion Bread - cooking recipe

Ingredients

4 cups bread flour
1 pinch salt
1 (1/4 ounce) package active dry yeast (about 1 tbsp)
1 teaspoon sugar
1 cup warm water (110F)
4 tablespoons extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
4 ounces sun-dried tomatoes packed in oil, drained
9 large basil leaves
fresh ground pepper, to taste
milk, to glaze
1 teaspoon coarse sea salt
basil leaves (to garnish)

Preparation

Sift flour and salt into a large bowl.
In a small bowl, dissolve yeast and sugar in warm water.
Let stand 5-10 minutes until frothy.
Stir 3 tbsp olive oil into yeast mixture.
Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
Put dough into an oiled medium-size bowl.
Cover and let rise in a warm place 35-40 minutes until doubled in size.
Oil a baking sheet.
Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
Cook 3 minutes until softened.
Remove skillet from heat and set aside.
turn out dough onto a lightly floured surface and cut in half.
Roll out to give 2 rectangles each about 12 x 9.
Transfer 1 piece to the baking sheet and prick surface with fork.
Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
Moisten edges of the dough with a little cold water and cover with second sheet of dough.
Crimp edges to seal.
Using a sharp knife make a lattice pattern on surface of dough.
Brush with a little milk to glaze and sprinkle with coarse sea salt.
Let rise 20 minutes.
Preheat oven to 450.
Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
Serve warm or cold.
Cut into pieces and garnish with basil.