Marraqueta with Pebre Sauce

Ingredients

• 4 cups (500g) bread flour 4 cups (500g) bread flour
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 2 teaspoons (8g) sugar 2 teaspoons (8g) sugar
• 2 teaspoons (7g) active dry yeast 2 teaspoons (7g) active dry yeast
• 2 cups (470ml) warm water 2 cups (470ml) warm water
• 1 cup (240ml) olive oil 1 cup (240ml) olive oil
• 4 tomatoes, finely chopped 4 tomatoes, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 1/2 cup (15g) fresh cilantro, chopped 1/2 cup (15g) fresh cilantro, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15ml) red wine vinegar 1 tablespoon (15ml) red wine vinegar
• 1 teaspoon (5ml) lemon juice 1 teaspoon (5ml) lemon juice
• 1/2 teaspoon (2.5g) red pepper flakes 1/2 teaspoon (2.5g) red pepper flakes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 47g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the bread flour, salt, and sugar. Mix well.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F).
7. 7.
   Punch down the dough and divide it into 4 equal portions. Shape each portion into a long, thin loaf.
8. 8.
   Place the loaves on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9. 9.
   Brush the loaves with olive oil and bake them in the preheated oven for 20-25 minutes or until golden brown.
10. 10.
    While the bread is baking, prepare the Pebre Sauce. In a bowl, combine the tomatoes, onion, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Mix well.
11. 11.
    Once the bread is baked, remove it from the oven and let it cool slightly.
12. 12.
    Serve the Marraqueta with the Pebre Sauce on the side or spread the sauce on the bread slices for a more intense flavor.

Treat your ingredients with care...

• Bread flour — Using bread flour will give the Marraqueta its characteristic texture. If you don't have bread flour, you can use all-purpose flour, but the bread may be slightly less chewy.
• Red wine vinegar — The red wine vinegar adds a tangy flavor to the Pebre Sauce. If you don't have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar.

Tips & Tricks

• For a crispier crust, you can spray water on the loaves before baking.
• If you prefer a milder Pebre Sauce, remove the seeds from the tomatoes before chopping them.
• Marraqueta is best enjoyed fresh out of the oven, but you can also reheat it in a toaster or oven to regain its crustiness.
• Customize the Pebre Sauce by adding chopped chili peppers for extra heat.
• Leftover Marraqueta can be used to make delicious sandwiches the next day.

Serving advice

Serve the Marraqueta with Pebre Sauce as an appetizer or alongside a main course. It can also be enjoyed as a snack or breakfast. Slice the bread and serve it with a bowl of Pebre Sauce on the side for dipping or spread the sauce on the bread slices for a burst of flavor in every bite.

Presentation advice

Arrange the freshly baked Marraqueta on a rustic wooden board or a traditional Chilean bread basket. Place a small bowl of Pebre Sauce next to it, garnished with a sprig of fresh cilantro. The vibrant colors of the sauce and the golden crust of the bread will create an inviting and appetizing presentation.