The Way to a Man’s Heart (Seduction Bread)

 The following recipe is based very closely upon Josceline Dimbelby’s Tomato, Herb, Parmesan, and Garlic Bread with Olive Oil from her book Practically Vegetarian. I’ve made the recipe vegan by eliminating the Parmesan cheese. I also upped the quantity of herbs and tomatoes. It's basically a focaccia. 

This recipe contains three aphrodisiacs: basil, rosemary, and garlic. According to The Intercourses, by Martha Hopkins and Randall Lockridge, basil has been used to prevent infidelity. Historically, rosemary’s scent was used to attract men. As for garlic, it is forbidden to some Buddhist monks as it is too “stimulating.” 

As for me, a delicious meal can give me goosebumps, curl my toes, and drive me to distraction. This bread is excellent with red wine. I can't say whether or not this "works," as my intended recipient was too late to get a taste. However, everyone else seemed to like it, and many people in particular were extra-cuddly with me. Mission accomplished? Well, sort of. 

3 c. all-purpose flour (unbleached is better)

2 T. coarse sea salt (I used Sel de Bretagne)

3 sprigs of rosemary

15 basil leaves

15 sage leaves (more if they are large or bland)

15 sundried tomatoes, sliced thinly

3 large cloves of garlic, minced

about 1/3 c. olive oil

1 packet of yeast

water

Get your yummy stuff prepared and set it out.

Prepare the baking pan. A cookie sheet is fine, or you can use a pizza pan. The loaf will be about ten inches in diameter, so keep that in mind.  Grease it lightly with olive oil.

Measure the flour into a large mixing bowl. Add 1 T. and 1 t. of the salt and stir. If your salt is very coarse, you might want to add an extra pinch or two. Chop 2 of the sprigs of rosemary. Cut all of the basil and all but two or three leaves of sage into chiffonade and put it in with the flour. Add the tomato and the garlic. Stir well. 

Drizzle in 3 T. of olive oil, then add the yeast and stir well. Add enough water to form a soft dough (I used about 1 ¼ c., which wound up being a hair too much, so start with 1 c.). 

Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (Depending on your kneading style, this will take between 3 and 7 minutes.) 

Shape the dough into an imperfect circle about ten inches in diameter, and put it on the baking sheet. Use the handle of a wooden mixing spoon (or a wooden salad fork, if you have one) to poke holes all over the loaf. 

Put the loaf into a plastic bag and curl the edges of the bag under the pan. Let rise for about two hours, or until it has doubled. Drizzle on the rest of the olive oil, spreading it with your fingers. Sprinkle on the remaining salt, sage, and rosemary. (Pull the large sprig apart into smaller bits, but you don’t need to chop it or make individual “needles.”) Bake in a preheated oven at 425 for about 20 minutes, or until golden brown.