This week's recipe will make you think twice about the relationship between bread and flavour.

Patience is almost as critical to its success as the base ingredients, so take your time. The dough must be kneaded or knocked back, a vigorous massaging and stretching process that encourages the development of the flour's gluten. This allows a second fermentation to take place, adding further flavour and developing the texture and crust of the bread.

Sun-dried tomato bread

250g strong plain flour, plus 50g for dusting

1tsp salt

7.5g dried yeast

50g sun-dried tomatoes, kept in oil with 1tbsp oil reserved

110ml water at room temperature

Add the flour, salt and yeast to your food mixer. Using a dough hook, start the mixer on its lowest setting and mix for 2 minutes.

Add the water, followed by the tomatoes and the oil, and mix on a medium speed for 5 minutes. If the dough appears too dry add a little more water until it comes together and away from the edge of the mixing bowl.

Remove the mixing bowl, cover it with a clean, damp cloth and leave to prove the dough in a warm place for 25 minutes.

When the dough has doubled in volume remove it from the bowl, place it on a floured work surface and knock the dough back with the palm of your hand.

Place the dough back into the bowl and cover with the cloth. Repeat the process after a further 25 minutes.

After the second knock back, shape the dough into a round ball then place it on a floured baking tray and leave until it doubles in size.

Set the oven to 180C/gas mark 4 then sift a small amount of flour on to the dough before placing it in the oven.

Bake the bread for 35 minutes or until cooked. To check if the bread is cooked, tap the base of the bread with your fingers. A hollow sound means it's ready. Take the loaf out of the oven and leave it to cool on a wire rack before serving.