{No Knead} Sun Dried Tomato and Parmesan Bread

Ingredients

Basic Dough
• 1 1/2 cups lukewarm water
• 2 1/4 teaspoons kosher salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 3 1/4 cups all-purpose flour (unsifted, and preferably unbleached)
For the Filling
• olive oil for brushing, about 2 tablespoons
• 1 cup oil packed sun dried tomatoes, roughly chopped
• 2 cups freshly grated parmesan cheese (the real stuff)
• Cornmeal for the board

Instructions

For the Basic Dough
1. In a large 5qt or larger bowl, mix together the water, salt, and yeast. Add in the flour, and using a wooden spoon mix together well. If it becomes to difficult mix with the spoon, wet your hands with warm water and mix the dough with your hands without kneading, until it is combined. (The way I find easiest is to squeeze the dough.) The resulting dough will be loose and wet, avoid the temptation to add more flour, this is what you want.
2. Lightly cover the bowl with plastic wrap (not airtight), and let rise in a warm draft-free area, until the dough has doubled in size, and the top has flattened, about 1 1/2 to 2 hours.
3. At this point you can use the dough immediately, or refrigerate it to use at a later point. It can be used up to 4 days later.
For the Parmesan Bread
4. Dust the top of the dough with flour, and cut off about a 1 pound piece of dough, about the size of a grapefruit. Lightly dust the dough with flour and shape it into a ball by stretching the surface of the dough, and tucking into the bottom of the dough on four sides, turning the dough a quarter turn each time.
5. Lightly flour your work surface, and roll out the dough into a 1/4-inch thick rectangle. Lightly brush the dough with olive oil, spread the chopped sun-dried tomatoes evenly over the surface of the dough, and sprinkle the grated cheese over the tomatoes.
6. Starting from the short end of the dough, roll the dough into a log, then gently tuck the ends under the log to create an oval loaf. Very gently transfer the loaf to a cornmeal covered pizza peel. For my breads I always use a piece of parchment paper with cornmeal because I can never get it off the pizza peel, and it saves me a lot of frustration, so feel free to do the same.
7. Let the loaf rest and rise for 1 hour on the pizza peel (or about 40 minutes for fresh dough, if you have not refrigerated it).
8. 20 minutes before baking, place a baking stone on the middle rack of your oven, and an empty broiler tray on another shelf, off to one side. Preheat the oven to 450 degrees F.
9. Just before baking, brush the top of the loaf with olive oil, and using a serrated knife, slash a few parallel cuts gently into the loaf.
10. Slide the loaf directly onto the hot stone, quickly pour 1 cup of hot tap water into the broiler tray, and quickly shut the oven door. Let the bread bake for about 35 to 40 minutes, or until golden brown and firm.
11. Allow the bread to cool before slicing or eating. I understand the appeal of eating warm bread, however, I promise the bread is much better when cool, or almost completely cool.