Chestnut, Shallot & Sage Bread With Evoo Sage Dip

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

INGREDIENTS

CHESTNUT, SHALLOT & SAGE BREAD

•500g (1 lb 2oz) bread flour, plus extra for dusting
•1 teaspoon (5g) salt
•30ml (1/4 fl oz) García de la Cruz Organic Extra Virgin Olive Oil
•20g (¾ oz) yeast
•300ml (½ pint) warm water (105 degrees)
•184g (6½ oz) steamed and peeled chestnuts, chopped
•75g (3oz) shallots, peeled and diced
•5 fresh sage leaves, finely chopped

EXTRA VIRGIN OLIVE OIL SAGE DIP

• 3 fresh sage leaves, finely chopped
• 1/4 teaspoon kosher salt
• freshly ground black pepper
• 1 pinch red pepper flakes
• 2 cloves fresh garlic, minced
• 1/4 cup García de la Cruz Organic Extra Virgin Olive Oil

DIRECTIONS

CHESTNUT, SHALLOT & SAGE BREAD

-Put the flour, salt, and yeast into a large bowl and mix together.
-Slowly add the warm water and García de la Cruz Organic Extra Virgin Olive Oil, folding it in with your hand until the dough becomes pliable.
-Place the dough onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl, cover and leave for 1 hour in a warm place.
-Line two baking trays. Work the chestnuts, shallots and sage leaves into the dough, cut in half. Shape each piece into a round shape, put on the baking tray. Sprinkle lightly with flour and mark a cross in each, then leave in a warm place for 1 hour.
-Preheat the oven to 425°F. Bake for 25-30 minutes until golden brown, then transfer to a wire rack to cool.

EXTRA VIRGIN OLIVE OIL SAGE DIP

•In a small bowl, mix all the ingredients together.
•Transfer mixture to a small dish.
•Serve with Chestnut Bread.