Sun-dried Tomato, Olive, Onion and Rosemary Bread

A little experiment: take two equal parts of a bread dough and bake them two ways. One was placed on a baking sheet lined with parchment and the other in a preheated Dutch oven.
The result: the loaf baked on a baking sheet had the same tender, chewy texture inside as the other, but the crust was markedly different. It was smooth and dry and very thin.
The loaf baked in the Dutch oven had a textured surface that had more chewiness and visual appeal. The loaf also had quite a bit more oven rise, resulting in a larger, fluffier loaf.

Tama's Sun-dried Tomato, Olive, Onion and Rosemary Bread
 

Ingredients:
1 + 1/2 teaspoon active dry yeast
1/3 cup + 2/3 cup warm milk
1 tablespoon sugar
2 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon salt
2 tablespoons oil from the jar of sundered tomatoes
3 tablespoons olive oil
1/3 cup onion, finely chopped
1/2 cup sun-dried tomatoes, finely chopped
2 tablespoons pitted and minced cured olives--salty ones, like Greek olives
1/8 teaspoon minced fresh rosemary

*Makes a small 8" loaf, this recipe is easy to double--just double all ingredients for two small loaves.

Directions:
In a medium bowl or measuring cup, mix 1/3 cup warm milk, sugar and yeast, stir well. If yeast proofs--activates by starting to grow, continue.

In a large bowl, whisk the sugar, flours and salt together. Make a well in the center.

To the milk/yeast mixture, add the remaining 3/4 cup warm milk and oils. Pour into the center of the flour and mix together. As the dough comes together, use your hands to work it into a dough ball. Then, turn out onto a lightly floured board and knead for at least 10 minutes, until the dough passes the "window pane" test.

Lightly spray the bowl with olive oil, round the dough and put it inside, cover the top with a moist towel and set in a warm place for 2 hours until doubled in size.

Punch the dough down, add the sun-dried tomatoes, onion, olives, rosemary and 1/2 teaspoon yeast. Knead until they are well incorporated into the dough. Let rise for about 45 minutes.

In the meantime, place your oiled Dutch oven on the middle rack and preheat to 375 degrees.
Carefully lift the heated Dutch oven off the rack, gently drop the dough ball into it, cover immediately and put back into the oven. Bake for 40-45 minutes until the bread sounds hollow when tapped. Let the bread sit for at least 10 minutes before slicing.

Serve warm with melted Brie and a fruit forward red, like the Jaffurs Syrah, for a wonderful treat.

*Windowpane test: if the dough can be stretched out so you can see light behind it without the dough tearing, then the dough passes the windowpane test.