Italian Sunday: Pure Yum

I sure love Italian Sunday! And we haven't done it in SO LONG. We made an old favorite but I tried a new bread recipe. And it was absolutely fantastic! I'll share the recipe below. 

If you aren't roasting a whole head of garlic before 8 am what are you even doing?! 

Little appetizer before our meal. Try a drizzle of olive oil and fresh pepper over parmesan and be prepared to fall in love. 

Roasted Garlic

1-2 heads garlic

Extra virgin olive oil

Salt and pepper

Slice the garlic head(s) in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400º for 40 minutes. Let cool, remove cloves from their skins and set aside.

Bread

1 ½ cups warm water

1 teaspoon active dry yeast

1 tablespoon extra virgin olive oil

3 cups flour

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1/2 head roasted garlic (smashed)

2 teaspoons finely chopped rosemary (plus more to sprinkle across the top)

Instructions:

Add the yeast to the water and let sit for 10-15 minutes until the yeast starts to foam. While the yeast is proofing, stir together flour, salt and oregano in a large mixing bowl.

Add yeast mixture and all remaining ingredients to the bowl and mix together just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl. Cover the bowl with plastic wrap and let it sit somewhere warm for 8-24 hours.

When you're ready to bake your bread, preheat oven to 450° with the covered baking dish inside the oven. At this point your dough should be puffy and have risen to almost level (or higher) with the top of the bowl.

While the oven is preheating, transfer your dough to a floured surface. Adding more flour as needed, gently fold the dough into itself several times just until a flour-covered ball is formed. Transfer dough to parchment and let it sit until the oven is pre-heated (~20 minutes).

Remove baking dish from oven and transfer the dough, still on the parchment, into the dish. Cover and bake for 30 minutes, then remove cover and bake for 15-20 minutes more. Your bread will be done once the top is browned.

 

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