Sun-Dried Tomato Bread | Olive Oil Sun-Dried Tomato Loaf

Drain the sun-dried tomatoes in a strainer for 5 minutes, then pat them dry with a paper towel; any oil left on them will make the dough slide and can make shaping impossible. Cut the tomatoes into 1-centimeter strips and mix them with the thyme.

During the first hour of the first rise, spread the dough on the counter, scatter half the tomatoes over it, and fold the edges over to enclose them. Return the dough to the bowl. Repeat with the remaining tomatoes during the second hour. Adding them in two rounds distributes the pieces evenly; adding them all at once will make them collect at one end.

Transfer the dough to a floured counter, fold the edges toward the center, and shape it into a long loaf. Place it on a parchment-lined baking sheet. Tuck any tomato pieces that have surfaced back into the dough; exposed pieces will darken and turn bitter in the oven. Cover and let rise for the final proof.

Preheat the oven to 230°C / 445°F and place a pan of water on the lower rack. Score the top of the loaf with three diagonal cuts using a razor blade, then bake for 45 minutes. It is done when the crust is dark golden and the loaf sounds hollow when tapped on the bottom. Let it cool completely on a wire rack.