Caramelized Sweet Potato, Onion and Oregano Rustic Bread with a Chili, Garlic, Oregano and Parmesan Dipping Oil
Nothing like the aroma of fresh baked bread….Indulge your senses and taste buds with the delicious combination of sweet and savoury with this Caramelized Onion, Sweet Potato and Oregano Rustic Bread, accompanied by a flavourful chili, garlic, oregano and parmesan dipping oil.
This delightful ensemble not only promises a symphony of flavours but also offers a health-conscious approach by incorporating Maison Orphée Organic Unrefined Sunflower Oil.
The bread’s golden crust gives way to a soft, chewy interior, with the sweetness of caramelized onions and sweet potatoes perfectly complementing the earthiness of oregano. The touch of sunflower seeds on the crust, gives this rustic bread a visual textural element and taste.
I can’t recommend enough baking your bread in a cast iron dutch oven. This also adds an extra crispiness to the crust. I also love how beautiful the bread presents itself and one of my favourite dutch ovens is the Lagostina elegant enamelled white with the bronze stainless steal knob. A gorgeous piece in my kitchen and on my family table.
This beautiful bread’s delectable texture and the dipping oil’s rich buttery flavour lies in the use of Maison Orphée Unrefined Sunflower Oil. It’s cold-pressed in small batches and crafted from non-GMO, organic sunflower seeds that not only enhances the taste but also promotes health benefits. High in oleic acid, rich in Omega 9. vitamin E and low in saturated fats, it retains nutrients and antioxidants that contributes to a heart-healthy diet.
Complementing the rustic bread is a Chili, Garlic, and Fresh Oregano Dipping Oil, serving as the perfect partner for each bite. The Maison Orphée Unrefined Sunflower Oil takes centre stage in this flavourful concoction, providing a base that accentuates the infusion of spicy chili, aromatic garlic, and the earthiness of fresh oregano. The result is a dipping oil that not only excites the taste buds but preserves a higher concentration of the sunflower seeds’ natural flavour and nutrients.
Many people overlook how wonderful and versatile high-quality seed oils are. It’s important to choose unrefined as they keep their nutrients intact. Unrefined, organic cold-pressed seed oils taste like the seeds they’re made from and work extremely well for all your cooking needs.
As you all know, I am a big supporter of local but also am very choosy when it comes to the quality ingredients I serve on my family table. I admire Maison Orphée for its attention to more local and sustainable alternatives. They have been cold pressing seed oils in Québec, Canada for over 40 years mostly from Canadian fruits and seeds. I highly recommend their quality products and they have become a staple in my kitchen. They have many varieties of unrefined oils as their motto is “A well-stocked pantry should have an assortment of oils, allowing you to select the perfect one for each dish” Click here to learn more about all their premium quality unrefined seed oils, Organic Unrefined Canola, Organic Unrefined Sesame and The Perfect Oil™, where to purchase them and more recipes.
Caramelized Sweet Potato, Onion and Oregano Rustic Bread with a Chili, Garlic, Oregano and Parmesan Dipping Oil
Materials
- 1/4 cup Maison Orphée Organic Unrefined Sunflower Oil +1 tbsp
- 1 cup finely diced cooking onion
- 2 cups sweet potato 1/2 inch 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 cups hard wheat bread flour + extra for dusting
- 1/2 tsp sea salt
- 1 tbsp sunflower seeds
Dipping Oil
- 1/3 cup Maison Orphée Organic Unrefined Sunflower Oil
- 1/2 tsp dried chilies
- 1 large garlic clove finely minced
- 5 sprigs fresh oregano
- 1 tbsp fresh grated parmigiano reggiano
Instructions
- Heat oil in a cast iron skillet over medium heat. 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 slightly cool.
Dough
- 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 tea towel and place in a warm spot. Leave to rise until doubled, about 1 1/2- 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.
- Turn dough onto a well floured dry surface. 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 slit along one side on top of the dough. Brush dough with remaining 1 tbsp of sunflower oil and sprinkle with sunflower seeds. Cover with lid and bake in the 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.
Dipping Oil
- Heat oil in a small skillet over medium/ low heat just until warm, about 1 minute. Add chillies, garlic and oregano and sauté for an additional minute, until garlic is 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 wrap in unbleached parchment paper and place in a 350 F preheat oven until warm through approximately 6-8 to minutes.
