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No Knead Bread with Sun Dried Tomato Pesto

No Knead Bread with Sun Dried Tomato Pesto

Prep time 15 minutes
Cook time 45 minutes
Ready in 1.5 days
Makes 8 servings




  • 3 cups of all purpose flour
  • 3/4-oz package of active dry yeast
  • 2 teaspoons of salt
  • non-stick spray
  • cornmeal for dusting and non-stick

Sun Dried Tomato Pesto

  • 16 oz of sun dried tomatoes drained
  • 1 cup grated parmesan cheese
  • 2 oz fresh basil
  • 1/4 cup parsley
  • 3 large garlic cloves (or more to taste)
  • 1/4 cup olive oil


1. Combine dry ingredients (flour, yeast, salt) and 1 2/3 cups of water in large mixing bowl. Mix with large spoon until well mixed sticky dough emerges.
2. Cover bowl with plastic and let rest for half a day
3. Reshape dough into a ball and let rest for two more hours
4. Pre-heat over to 450 and prepare a pot with a lid by spraying thoroughly with non-stick cooking spray and coating with cornmeal to prevent sticking.
5. Place dough in pot, cover with lid and bake in oven for 30 minutes.
6. Remove lid until bread has desired coloring. Usually about 15 minutes.

1. Place all ingredients in food processor and blend until pesto is evenly mixed.
2. Serve with fresh, hot crusty bread.
Recipe by Kelly Larkin of