Caramelized Sweet Potato, Onion and Oregano Rustic Bread

Prep Time : 00h 20
Cooking Time : 00h 30
Servings Number : 6 people
Caramelized Sweet Potato, Onion and Oregano Rustic Bread
Ingredients
- 1/4 cup unrefined sunflower oil
- 1 cup finely diced cooking onion
- 2 cups sweet potato
- 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
Method
- 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.