The combination of a long rise and the high heat of the Dutch oven creates a bread with a perfect crust and a tender, airy ...

Pour in the warm water and olive oil and stir to combine ... Bake the olive bread in the covered Dutch oven or roasting pan (with a lid) for 40 minutes. Remove the lid and continue to bake ...

Begin making the focaccia by thoroughly combining the flour and water in a stand mixer. Next, pour the salt and yeast into the bowl and let the mixture sit for 15 minutes. Once the time is up, mix it ...

Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic.

The Le Creuset enabled cast-iron Dutch oven ... Extra virgin olive oil can also be used as an ingredient in homemade salad dressing as well as in a delicious oil dip to compliment bread.

For the friend who’s always baking fresh buns, boules, and baguettes, these baking gifts will ensure they feel just like the ...

In a large pot, heat grapeseed oil over medium heat. Add braciole and sear until browned, about 3 minutes per side. Remove braciole and place in a large Dutch oven or oven-safe pot. Add tomato ...

The smells and textures of those dishes on the same plate, in the same bite, are so deeply embedded in my head that the ...

Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 teaspoons kosher salt, 2 teaspoons ground cumin, 1 1/2 teaspoons ...

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add chopped onion, bell ...