Rustic Bread Recipe:
1 teaspoon star active dry yeast
2 teaspoons of salt
3 cups of flour
1.5 cups of warm water
In a large bowl, whisk some flour, salt and yeast until well mixed. Pour in warm water (about 110 to 115 degrees F, or just slightly warmer than lukewarm) and use a wooden spoon to stir the mixture until it forms a wet, sticky and shaggy dough. That’s it! No kneading, no nothing. Just cover the bowl with plastic wrap and let the dough rise for at least 8 hours (but no more than around 18 hours)
Preheat covered Dutch oven in 450 degree oven. With floured hands remove dough from bowl turn under into a ball. I use parchment paper to line the cast iron and place my dough in for easy clean up. Bake for 30 minutes with the top on, remove top for 10-15 minutes until golden brown. Remove from pan and cool on the counter.
Artichoke Dip:
1 cup of mayonaise
1 cup of grated Parmesan cheese
1 can of artichoke hearts
1 teaspoon of minced g
Chop artichoke hearts and mix with mayonnaise, garlic and Parmesan cheese. Bake for 20 min at 375 degrees.
To Serve:
Slice the bread and drizzle olive oil on it. Place in a skillet on Medium heat and toast the bread, drizzling olive oil on each side. When toasted sprinkle lightly with sea-salt. Cut into wedges and serve with dip.
The bread and dip can be made the day before. Mix the dip and place in the refrigerator and heat when its time for the party. The bread can also be made the day before, then slice and grill just prior to serving.
