I love sourdough pizza and this Sourdough Pizza Dough Focaccia is an easy and great way to use the extra dough from my artisan pizza recipe. Flavored with rosemary, olives, and dried tomatoes–or simply with sea salt, it’s so delicious.
I love to include condiments when I serve a charcuterie board or cheese plate and this Roasted Red Pepper Tapenade is so delicious paired with cheese, meats, and crackers.
Here’s an easy recipe for homemade French Bread with Dipping Oil. It’s delicious alone or if you’re going for a more elegant dining experience, try making the dipping oil.
Our family loves this bread and dipping it in spiced oils. Buttery tender bread with a golden crust. And it makes two loaves, so there is plenty for everyone or to take to a potluck dinner.
Ingredients Needed for French Bread with Dipping Oil
all-purpose flour
sugar
instant yeast
salt
whole milk
water
butter
For the Dipping Spice and Oil
dried minced onion
rosemary
oregano
parsley
basil
red pepper flakes
kosher salt
freshly ground black pepper
extra virgin olive oil
Balsamic Vinegar
Making the French Bread
In a large mixing bowl, stir together 3 cups of all-purpose flour, sugar, instant yeast, and salt.
In a small saucepan or microwavable bowl, combine milk, water, and butter. Heat until butter starts to melt (between 110-115 degrees).
Add liquids to the flour mixture. With a kneading hook, beat until smooth. Stir in enough remaining flour to form a firm dough.
Hand Kneading will Make a More Tender Dough
Knead on a floured surface until smooth and elastic, about 4-6 minutes. Or if you’d prefer, continue kneading with a mixer and kneading hook. For this bread, I prefer hand kneading, as it seems to make a more tender dough. But it’s your choice.
Place the dough in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes.
At the end of the rising period, gently punch down dough. Turn onto a lightly floured surface. Divide dough in half.
With a rolling pin, shape each into a 10 x 12″ rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, placing sealed edges down.
Using a sharp knife or bread lame, score each loaf with 3-4 diagonal cuts in each. Allow to rise for 20-30 minutes. Bake in a preheated 400 degree oven for 20 minutes, or until crust is golden brown.
Serve warm. This recipe will make two loaves. You may freeze the extra loaf if desired, by wrapping the cooled loaf in plastic wrap and then storing it in a 2 gallon freezer bag.
To Make the Dipping Spices and Oil:
In a small bowl, combine dried minced onion, crushed rosemary, oregano, parsley, basil, red pepper flakes, kosher salt, and freshly ground black pepper. Store in airtight container to use as needed. This will make more than 1/4 cup.
For dipping, combine a high quality Extra Virgin Olive Oil, 2 teaspoon dipping spice, and a good balsamic vinegar in a small serving dish. Sometimes I will also add 1 tablespoon of minced garlic to the oil.
Serve with warm French bread. Your family will love you and think that you’ve slaved all day in your kitchen!
Here's a delicious recipe for homemade French Bread to serve with any meal. Delicious with the dipping oil and perfect for your next French or Italian Dinner.
In large mixing bowl, mix together 3 cups flour, sugar, instant yeast, and salt.
In small saucepan or microwavable bowl, combine milk, water, and butter. Heat until butter starts to melt (between 110-115 degrees).
Add liquids to the flour mixture. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Knead on floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease the top. Cover and allow to rise for 50-60 minutes.
At the end of the rising time, gently punch down dough. Turn onto lightly floured surface. Divide dough in half. With a rolling pin, shape each into a 10 x 12" rectangle. Roll up jelly roll style, pinching edges and ends to seal. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, placing sealed edges down. With a sharp knife or bread lame, score each loaf with 3-4 diagonal cuts. Allow to rise for 20-30 minutes.
Bake in a preheated 400 degree oven for 20 minutes, or until crust is golden brown. Serve warm. This recipe makes 2 large loaves.
To Make the Dipping Spice and Oil
In a small bowl, combine dried onion, crushed rosemary, oregano, parsley, basil, red pepper flakes, salt, and black pepper. Store in airtight container to use as needed. This will make 1/4 cup of spice mix.
For dipping, combine extra virgin olive oil, 2 teaspoons spice mix, and balsamic vinegar in a small serving dish. I will sometimes also add in minced garlic. Serve with warm French bread.
Notes
*You may freeze the extra loaf if desired by wrapping it tightly in plastic wrap, and then storing in a 2 gallon freezer bag.**Unless otherwise indicated, all butter on this recipe site uses salted butter.
We absolutely love this Rosemary-Garlic Sourdough Flatbread recipe. Crispy, yet chewy and flavored with rosemary, garlic, and olive oil. I could eat this stuff every day and then some. It’s the perfect companion to a light dinner salad or with Quiche, or just by itself.
Ingredients for Spinach Salad with Vinegar Dressing
For the Dressing:
extra-virgin olive oil
sugar
red wine vinegar
celery seed
dried minced onion
kosher salt
dry mustard
paprika
For the Salad:
baby spinach
button mushrooms
bacon
boiled eggs
carrot
croutons
Instructions for this Dressing and Salad
In a glass measuring cup, mix together olive oil, sugar, red wine vinegar, celery seed, minced onion, dried mustard, paprika, and salt. Pour into a medium cruet with a tight fitting lid. Set aside until ready to use. Shake well before using.
To prepare the spinach salad, cook bacon and boil eggs. To slice the egg and mushrooms you may opt to use an egg slicer instead of a knife. I find the little gadgets most handy, but you decide.
To julienne the carrots, you will want to use a sharp knife. I like using my Santoku knife for this job.
In a large bowl, combine spinach, mushrooms, carrots, bacon, boiled eggs, and croutons. Toss well. Right before serving, drizzle dressing over salad. Toss to coat. Sprinkle with freshly ground black pepper as desired. Makes 6-8 servings.
Be sure to use a vinaigrette bottle or cruet for the dressing. Or even a small creamer works well and will give your table that added special touch.
In a glass measuring cup, mix together olive oil, sugar, red wine vinegar, celery seed, minced onion, dried mustard, paprika, and salt. Pour into a medium cruet with a tight fitting lid. Set aside until ready to use. Shake well before using.
To prepare the spinach salad, cook bacon and boil eggs. Slice eggs, mushrooms, and carrots as directed.
In a large bowl, combine spinach, mushrooms, carrots, bacon, boiled eggs, and croutons. Toss well. Right before serving, drizzle dressing over salad. Toss to coat. Sprinkle with freshly ground black pepper as desired. Makes 6-8 servings.