Caramelized Sweet Potato, Onion and Oregano Rustic Bread

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

www.irenematys.com