First in a stand mixer with dough hook (or if no mixer that's okay as well, in a bowl) add your yeast, warm water and sugar. Let yeast dissolve/grow for 3-5 minutes and then turn you mixer on low.
Gradually add your bread flour, 1 cup at a time, increasing speed on mixer until medium. Add your salt.
Continue to knead dough for about four minutes. Then cover bowl with a towel and place in a warm spot. Let dough rise for about 1 hour (until it doubles in size).
Punch dough down and knead a second time by hand on a well floured surface, gradually adding your sun dried tomato pieces, until dough forms a bowl and all tomato pieces are covered by dough.
Slice dough ball in half, score the top with a sharp knife, and let dough rise for another hour.
Preheat oven to 400 degrees.
Once dough has risen for a second time, place a pan of boiling water into oven on bottom rack beneath where dough will bake.
Place bread dough on an overturned baking sheet, light floured, into oven and bake for 30 minutes.
Remove bread from oven and let cool for at least 30 minutes before slicing into.
Suggested Serving
Serve with a bowl of olive oil, parmesan and salt & pepper for dipping. Great as an appetizer or perfect for dipping into any liquid.
Recipe by My Lavender Blues at https://mylavenderblues.com/sun-dried-tomato-stuffed-artisan-bread/