This bread used the basic strait dough method I previously described. The recipe diverges from the herb bread by first omitting the 2 tablespoons of herbs and adding about 4-6 table spoons of sun dried tomatoes diced very fine with about 1-2 tablespoons of olive oil (or in my case, I just threw those together in a food processor and pulsed until they were chopped enough). The baking time was very close to 40 minutes at 375 on a cast iron griddle pan.

Thanks to Nicole for the suggestion of drying all the extra grape tomatoes that were left over this season!