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 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
• 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.
• Preheat oven to 450 F. Place cast iron dutch oven with lid in preheated oven to get nice and hot, about 30 minutes.
• Carefully remove bread with parchment paper from Dutch oven and place on cooling rack. Let cool for 10-15 minutes before cutting.