Ingredients
Scale
For the bread:
• 1 cup warm water (about 110°F or 43°C)
• 2 1/4 teaspoons active dry yeast
• 1 cup all-purpose flour
• 2 cups bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
For the tuna confit:
- 1 tuna steak
- enough olive oil to cover the tuna steak in a small saucepan
- aromatics- peppercorns, smashed garlic, thyme, oregano
For the basil spread:
- 1 large handful of basil
- 1/3 cup olive oil
- 1/3 cup pine nuts
- salt & pepper
Instructions
For the bread:
- Prepare the sponge by mixing warm water, yeast, flour until frothy.
- Then, combine the sponge with bread flour, salt, and olive oil to form a sticky dough.
- Allow this dough to rise in a lightly oiled bowl, covered, until doubled in size approximately 2 hours.
- Afterward, divide the dough into 4-6 portions, shape them into rolls, and let them rise again for 30-45 minutes.
- Preheat your oven to 450°F (230°C) with a Dutch oven or lidded casserole inside.
- Dust the rolls with flour, slash the tops, and place them into the preheated Dutch oven or casserole. Cover with the lid and bake for 15 minutes.
- Then, remove the lid and continue baking for an additional 5-10 minutes until they turn golden brown.
For the tuna confit:
- Generously season tuna steak with salt.
- Meanwhile, in a saucepan heat enough olive oil to completely submerge steak with aromatics such as peppercorns, garlic, thyme, oregano, bay leaf, and lemon peel. Do not let the oil boil. Heat for 10 minutes or until fragrant.
- Place tuna steak in oil and cook for 7-10 minutes or until cooked through. Check at 6 minutes. *do not let oil boil*
For the basil spread:
- Blend all ingredients in blender or food processor, season with salt and pepper.