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Caramelized Sweet Potato, Onion and Oregano Rustic Bread with a Chili, Garlic, Oregano and Parmesan Dipping Oil

Total Time3 hours 30 minutes
Course: Main Course, Side Dish
Cuisine: Canadian, French
Keyword: bread, Sunflower Oil
Yield: 6 people

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.