1 tablespoon plus 1 teaspoon Roche Bros. olive oil plus additional for brushing
1 teaspoon instant dry yeast
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
2 cups all-purpose flour plus additional for dusting
4 slices deli-sliced sharp white Cheddar cheese
4 asparagus spears, cut into 1-inch pieces
4 garlic cloves, minced
2 green onions, cut into 1-inch pieces
1/2 cup crumbled feta cheese
2 Roche Bros. large eggs
1/2 cup walnut pieces
6 garlic cloves
1 red bell pepper, seeded and chopped
1 serrano or Fresno chili pepper, chopped
1 cup drained canned diced tomatoes
1 tablespoon Roche Bros. olive oil
1 tablespoon prepared horseradish
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon kosher salt
Prepare Egg Bread: In bowl of stand mixer with whisk attachment, mix oil, yeast, salt, sugar and ½ cup warm water on low speed 3 minutes or until dry ingredients are dissolved. Add flour; mix on medium speed 3 minutes or until smooth dough forms. Brush large bowl with oil; add dough, cover and let stand in warm place 1 hour or until doubled in size.
Preheat oven to 550°; brush 2 rimmed baking pans with oil. Lightly dust sheet of parchment paper with flour; divide dough into 2 equal-sized pieces. On prepared parchment paper, roll out 1 piece of dough into 10-inch circle; transfer to prepared pan. With hands, roll 2 opposite edges of circle toward center to form a boat shape, leaving about 4 x 6-inch oval-shaped opening in center; pinch 2 narrow ends of dough and twist to seal. Repeat with remaining piece of dough; let dough stand 15 minutes.
Brush dough with oil; fill centers with remaining Egg Bread ingredients, except eggs, and bake 15 minutes or until lightly browned. Working with 1 egg at a time, crack egg into cup; pour into center of each Egg Bread, being careful to keep yolk intact. Bake bread 3 minutes or until egg white is cooked through and yolk is soft.
Prepare Dip: In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In food processor, pulse walnuts on high 30 seconds or until coarse crumbs form; transfer to small bowl. In food processor, purée remaining Dip ingredients on high 1 minute or until slightly chunky; transfer to small saucepan and cook over medium heat 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in walnuts. Makes about 2 cups.