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.
For the Dipping Spice and Oil
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.
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!
See more Yeast Breads Here. See more French Recipes Here.
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.
I love making homemade pasta, and this Fettuccine with Pesto dish is a summer favorite. Fresh, light, nutty, and so flavorful.
Here’s a delicious recipe for Spinach Salad with Vinegar Dressing that came from my Aunt Ruth.
I love this dressing. It has just the right amount sweetness and seasoning. And it goes perfectly with the spinach salad and toppings.
Bacon. Boiled Eggs. Mushrooms. and Carrots. Plus Croutons. Homemade, if possible. See my Homemade Sourdough Crouton Recipe Here.
For the Dressing:
For the 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.
Serve this salad with Honey-Glazed Grilled Chicken Thighs, Grilled Pork Chops, or Sirloin Steak.
For a wine to serve with this salad, I recommend Chateau Ste. Michele Riesling from Washington’s Colombia Valley.
See more Salad Recipes Here.
