Caramelized Sweet Potato, Onion and
Oregano Rustic Bread
Serves: 6
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
INGREDIENTS
1/4 cup unrefined sunflower oil +1 tbsp
1 cup finely diced cooking onion
2 cups sweet potato, 1/2 cubed
1/4 cup fresh oregano leaves
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1 1/4 cup warm water
1/2 tsp sugar
1 tsp quick active dry yeast
3 1/2 cup hard wheat bread flour + extra for dusting
1/2 tsp sea salt
1 tbsp sunflower seeds
Dipping Oil:
1/3 cup unrefined sunflower oil
1/2 tsp dried chillies
1 large garlic clove, finely minced
5 sprigs fresh oregano
1 tbsp fresh grated parmigiano reggiano
Icing sugar (confectioner's sugar) for dusting
PREPARATION
Heat oil in a cast iron skillet. Add onions and sauté for 1 minute until soft and translucent. Add sweet potato and sauté for 8-10 minutes until slightly soft and caramelized.
Remove from heat, stir in oregano, season with salt and pepper. Set aside to slight cool.
Add sugar and yeast to warm water. Gently stir to mix. Set aside for 5 minutes until yeast has bloomed, has become foaming and bubbled.
In the bowl of a stand up mixer with a dough hook attachment, add flour, salt and yeast liquid.
Add in sweet potato mixture and knead on medium speed until dough comes together and is soft, approximately 5-6 minutes. Sprinkle 1 tbsp of flour in between the side of the bowl and the dough. Cover with plastic wrap and tea towel and place in a warm spot. Leave to rise for 2 hours.
Preheat oven to 450 F. Place cast iron dutch oven with lid in preheated oven to get nice and hot, about 30 minutes.
Shape dough into a round loaf and place in the centre of unbleached parchment paper. Remove Dutch oven from oven, remove lid and carefully place parchment paper with dough inside. With the tip of a sharp knife, cut a 1/4 inch deep slot along one side on top of the dough. Brush dough with remaining 1 tbsp of oil and sprinkle with sunflower seeds. Cover with lid and bake in oven for 30 minutes. Remove lid and continue to bake for 20-25 minutes until bread is golden and crispy on the outside.
Carefully remove bread with parchment paper from Dutch oven and place on cooling rack. Let cool for 10-15 minutes before cutting.
To make dipping oil, heat oil in cast iron pan over medium low heat. Add chillies, garlic and oregano and sauté for 2-3 minutes until garlic is light golden and fragrant. Remove from heat and pour on small dish. Garnish with cheese just before serving with bread.
Tip: This baked bread can be frozen in a freezer bag up to 3 months. Thaw out bread and bread and wrap in unbleached parchment paper and place in a 350 F preheat oven until warm through approximately 6-8 to minutes.
Recipe brought to you by Irene Matys
Irene Matys
Local Farm-to-Table Advocate
Instagram irene_matys
