Description
This aromatherapy bread combines the smokiness of roasted peppers with a topping of caramelized onions, olives, capers, and herbs, creating a fluffy, flavorful loaf with a tangy mustard finish.
Ingredients
Units
Scale
- 500 grams (3 1/2 cups) all-purpose flour
- 1 teaspoon sugar
- 1 1/2 tablespoons yeast
- 2 teaspoons salt
- 80 grams (3/4 stick) butter
- 2-3 tablespoons chopped roasted pepper
- 200-300 ml (1 to 1 1/4 cups) warm water
- 1 tablespoon mustard
- 1 large onion, caramelized
- 1/4 cup olives, chopped
- 2 tablespoons capers
- 1 tablespoon mixed herbs (such as thyme, rosemary, oregano)
Instructions
- Proof the yeast by mixing it with the sugar and 1 cup of warm water. Allow it to sit for about 5-10 minutes until it bubbles and foams.
- In a large bowl or food processor, combine the flour, salt, and butter. Mix until the butter is incorporated into the flour.
- Add the chopped roasted pepper and the proofed yeast mixture to the flour mixture. Gradually add the remaining warm water, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the topping by caramelizing the onion in a pan over medium heat until golden brown. Add the olives, capers, and mixed herbs, stirring to combine. Set aside.
- Once the dough has risen, punch it down and shape it into a loaf or desired shape. Place it on a baking sheet lined with parchment paper.
- Spread the mustard over the top of the loaf, then evenly distribute the onion and olive mixture on top.
- Preheat the oven to 375°F (190°C). Allow the loaf to rise for another 20 minutes.
- Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool slightly before slicing and serving.
Notes
For best results, ensure the water used to proof the yeast is warm but not hot. The bread can be stored in an airtight container for up to 3 days. Feel free to experiment with different herbs to suit your taste. This bread pairs well with soups and salads.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 15