Our love affair with artisan bread continues! With bread this flavorful, you don’t need any sauces, dips or condiments. We made sundried tomato parmesan bread with olive oil dough, and the loaf came out crisp on the outside, and super moist and savory on the inside.

sundried tomatoes in the bread!

After mixing the dough, we let it rise (covered) in the Kitchenaid bowl for two hours — it rose to about twice the original volume!

the dough rising in the Kitchenaid

We then rolled out the dough into a rectangle and brushed it with olive oil and topped it with chopped sundried tomatoes (in oil) and grated parmesan cheese.

sprinking dough with sundried tomatoes and parmesan

The dough then gets rolled up…

rolling up the dough

…and shaped into an oval loaf which we then brush with olive oil and slash on the top. Ready to go into the oven!

baking another loaf

Fresh out of the oven! The edges got a little burnt, but overall it came out nicely!

sundried tomato parmesan bread

The sundried tomatoes inside are the best part — they give the bread so much flavor, and tastes so good paired with the parmesan! 🙂 This is definitely my favorite so far out of the artisan breads we’ve made; we’ll be making more for sure.

closeup of sundried tomato

In addition, we made some blueberry buttermilk scones to eat for breakfast. They didn’t come out as sweet as the cranberry orange scones, but they were still pretty tasty.

blueberry buttermilk scones