BBQ Shrimp with French Bread with Dipping Oil

Shape the Loaf and Second Rise (45-60 minutes)

• Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
• Divide the dough in half to make two baguettes. Gently press one half into a rough rectangle.
• Fold the top third down to the middle and press to seal. Fold the bottom third up and press to seal. Then, fold the dough in half lengthwise and pinch the seam tightly to close.
• Gently roll the log back and forth to elongate it to about 12-15 inches, tapering the ends slightly.
• Place the shaped loaf, seam-side down, on a baking sheet dusted with cornmeal. Repeat with the second half of the dough.
• Loosely cover the loaves with plastic wrap and let them rise for 45-60 minutes, until they look puffy.

Preheat Oven and Prepare for Baking (15 minutes)

• About 20 minutes before baking, arrange an oven rack in the middle position and place a shallow metal pan (like a broiler pan) on the bottom rack.
• Preheat the oven to 425°F (220°C).
• Once risen, use a very sharp knife or a bread lame to make 3-4 diagonal slashes, about 1/4-inch deep, across the top of each loaf.

Bake the Bread (25-30 minutes)

• Carefully place the baking sheet on the middle rack. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam. Quickly close the oven door.
• Bake for 25-30 minutes, until the crust is a deep golden-brown and the internal temperature reaches 200-210°F (93-99°C).
• Transfer the baked loaves to a wire rack to cool completely. This is crucial for the texture.

Prepare the Dipping Oil (5 minutes)

• While the bread is cooling, combine the extra virgin olive oil, minced garlic, dried oregano, dried basil, red chili flakes, black pepper, and sea salt in a small, shallow bowl.
• Stir well to combine. For best flavor, let it sit for at least 15-20 minutes to allow the flavors to meld.

Serve

• Once the bread has cooled for at least 30 minutes, slice it into 1-inch thick pieces.
• Serve the fresh bread alongside the bowl of herbed dipping oil.