Savory, bright, and absolutely gorgeous with ruby-red tomato pockets and green herb flecks throughout the crumb. This Italian-inspired sourdough is stunning sliced on its own, and it makes the most extraordinary grilled cheese you have ever tasted in your life. Bake it once and it'll be in your regular rotation, I promise you that.
Mix bread flour and semolina flour together. Add 345g water and the 2 tablespoons of oil from the tomato jar. Mix until no dry flour remains. Cover and rest 45–60 minutes.
Add starter and salt dissolved in remaining 25g water. Squeeze through fingers for 2–3 minutes until fully incorporated. Cover and rest 30 minutes.
During the second set of stretch and folds, add the sun-dried tomatoes, torn basil, minced garlic, and Parmesan. Fold gently to distribute throughout the dough.
Perform 2 more sets of stretch and folds, then bulk ferment at 75°F for 3–5 hours until dough has grown about 75% and is bubbly. The tomato oil will tint the dough a warm pinkish-gold.
Turn dough onto a floured surface. Pre-shape into a round. Rest 20 minutes uncovered.
Shape into a tight boule. Sprinkle 1 tablespoon grated Parmesan into the bottom of a well-floured banneton. Place dough seam-side up on top of the Parmesan — it will form a golden, savory crust on the top of the baked loaf. Cover and refrigerate 8–14 hours.
Preheat Dutch oven in a 500°F oven for at least 45–60 minutes.
Flip cold dough onto parchment — the Parmesan will now be face-up, gorgeous. Score with a cross or star pattern. Bake covered at 500°F for 20 minutes. Remove lid, reduce to 450°F, bake 22–25 minutes until deep golden brown with caramelized tomato bits on the crust. Cool fully — at least 1 hour — before slicing.
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