Have you ever made your own dipping oils? I know you can buy the mixes, and just add oil, but it is also really simple to make your own. I'll show a couple of my favorites. Just remember, these are all variable. Definitely add your own spin.
But first, let's talk bread. It really should be a good quality. I will share a recipe I use below. I prefer to make my breadsticks with a dough that has had a cool rise. So, mix the dough, through it in a container or ziplock bag and get it in the fridge. It will be ready in 24 hours. This dough, which was so good had had about 72 hours in the fridge. It had developed the most beautiful flavor.
I cut it to size using a bench knife. I didn't want huge breadsticks, so I kept them fairly small. Just remember whatever size you start with, it will triple by the time it is done baking.
Roll them to the length you are looking for. Mine were about 10 inches. Place on a baking sheet. I like mine to be lined with parchment. Cover and let rise until doubled.
Brush with olive oil. I used a tuscan herb infused olive oil I got from a local shop I just discovered. It was so tasty! When their website is up, I'll share the link. They ship and it would be worth it.
I like to sprinkle mine with a touch of salt. This is totally optional.
Bake on 425 degrees convection, until they are golden. At this point, if you want, brush them with olive oil again. I didn't, but think it is delicious when I do.
I am such a visual person. I just think the breadsticks look so beautiful!
Okay, next up is the oils. I started with the same Tuscan EVOO. I'm telling you, it is such a great flavor. In each bowl I added about 2-3 tablespoons.
Sorry, I have to add in the pour shot.
I used fresh garlic in each sauce I made. I minced it finely. I also love roasted garlic, but didn't have time for that this setting. If you are using fresh like I did, just make sure and mince it really fine. You don't want big chunks.
The first oil was this spicy red pepper one. To the oil I added in about 1 teaspoon crushed red pepper, ¼ teaspoon ground cayenne pepper, ½ teaspoon thinly sliced basil. You could also have added in some fresh finely grated parm. I didn't, but it would have been awesome. I also added in about ½ teaspoon finely minced garlic. Again all these are variable, change according to your preferences.
Next up was an herb oil. Start with the Tuscan oil, if you have it. Add in about ½ teaspoon finely minced garlic, 1 teaspoon fresh basil thinly sliced, ½ teaspoon oregano, ¼ teaspoon thyme, pinch of ground black pepper.
Last was a garlic rosemary. Start with the Tuscan oil, if you have access to it. Add in ¾ teaspoon finely minced garlic, 1 teaspoon crushed rosemary (dried or fresh, mine was dried), pinch thyme.
Here's the oil I used. Mix oils well, and enjoy.
I've got basil coming out of ears right now!
Also, I got these little dipping bowls at The Milled Olive as well. Aren't they the cutest!?!
I should be embarrassed at how the hubby and I polished off the breadsticks. Thankfully I don't worry about things like that :).
I lost that shot a little. It wasn't quite as clear as I would have liked, but I am getting better! So, I highly recommend making some dipping oils as soon as possible. You don't need to make your own bread either. If you have a bakery close to you, see what they've got! It you buy the bread, this is such a quick recipe!
Dough for flat breads, pizza and french bread
- 4 cups cool water
- 8.5-10 cups all purpose flour This can also be subbed for a whole wheat or even partial if you prefer.
- 2 teaspoons salt
- 2 tablespoons olive oil
- 5 teaspoons instant yeast
- Mix all ingredients in mixer for 6-8 minutes. Dough should pull away from the side of the bowl, but still be slightly tacky. Put into prepared container or ziploc bag right away. Make sure and spray container or bag with pan spray. Otherwise, you will be fighting a dough stuck in the bag. Put into fridge.Let it set overnight at least, or up to 7 days. Pull from fridge, divide portions you are using and return the rest to the fridge for later. Form and cover.Let it rise until doubled. Bake at 425-450 degrees, on convection if you have it. Prepare as recipe calls for.