Sunfire Loaf

“Mama mia! The golden crust, the bubble-filled belly of the dough, that divine crack! when you first slice through a fresh loaf - ooh! It sings to you! Then comes the scent. Fresh olive oil, rosemary, thyme… that’s not just bread, that’s a blessing from the oven gods themselves! One bite, and even the most stone-hearted witch weeps like a babe!”

— Chef Gruzzo

Bread means family

From the hearths of ancient elven homesteads to the crowded street ovens of human cities, the golden oil bread known today as the Sunfire Loaf is more than mere food: it is memory, tradition, and kinship, baked into every bite. First kneaded by the early elves of Keraian, the recipe endured conquest and collapse, whispered through kitchens even as borders shifted and empires rose and fell. With nothing but flour, oil, herbs, and fire, it graced the tables of the poor, who made meals from little more than scraps. Yet it also found a revered place among the noble, becoming a canvas for culinary artistry and indulgence.

Sunfire Bread by Imagica

There are as many recipes for Sunfire Loaf as there are cooks in the world, each one a reflection of place, history, and heart. Today, this bread is never absent from any table. Whether torn and dipped by calloused fingers or served in delicate slices beside polished silver, it remains a shared language across Kena’an. Sunfire Loaf is food for all walks of life: a humble meal for the hardworking and a refined delicacy for the elite. In every home, regardless of wealth or station, breaking Sunfire Loaf together is a reminder of shared roots. And in every city, village, and wandering caravan, the scent of rosemary and thyme carried on warm air means one thing above all else: this is the scent of home.

The Crusting Festival

Though the Sunfire Loaf is a daily comfort, its true glory is celebrated during Crusting Festival: a week-long celebration devoted to bread, fire, and the bonds of community. Held in towns and cities across Kena’an, Crusting Festival fills the air with song, smoke, and the mouthwatering scent of crackling crusts.

Nowhere is the festival more renowned than in Vandoria, the diplomatic heart of Keraian. There, the stone-paved Harmonia Plaza transforms into a living oven, with dozens of hearths burning around the clock and hundreds of bakers - from back-alley street cooks to palace chefs - competing for glory. Each contestant crafts their most unique take on the Sunfire Loaf: some infuse it with sun-dried fruits and marbled oils; others press in wildflowers, rare salts, or ribbons of cheese.

Countless stalls line the plaza, offering sandwiches made with fresh Sunfire slices and ingredients gathered from all seven grand regions of Kena’an. Spiced lamb from the dwarven lands, pickled skyfish from the coastal isles, cloudberry preserves from the northern groves; every flavor finds its home between golden crusts. During this week, Vandoria opens its gates to all, setting politics aside to honor the bonds forged through shared meals and inherited traditions.

For the past four years, one name has quietly risen above the rest. Each time the crowd gathers and the judges take their first bite, a familiar murmur ripples through Harmonia Plaza:

Will Gruzzo do it again?

Execution

1. First, mix the yeast with the lukewarm water (not too hot, eh! like a gentle hug) and a spoon of honey. This wakes the yeast up; like a morning espresso for the dough.
2. Pour this magic potion you created before into your flour and olive oil. Be gentle, capisce? The dough will be sticky, but don't worry: that’s exactly what we want. Don’t fight it, love it.
3. Add the salt last and mix it in. Now, let the dough rest for at least 30 minutes. At halfway through, put some olive oil on your hands, stretch the dough a little, roll it over, show it some love.
4. If you can, let it rest for a full hour (or even two). By now, it should have doubled in size. If not… eh, maybe you scared the yeast off (unfortunately, this means your dough is dead and will not make for a good bread).
5. Drizzle olive oil in your pan, then spread the dough out. Now, here’s a trick: in a bowl mix olive oil and your herbs. Wash your hands (always!), dip your fingers in the herb oil, and lightly poke the dough all over. You’ll see glorious bubbles start to rise, that’s the dough dancing baby!
6. Let it rest again for another 30 minutes to an hour while you preheat your oven to 200°C in the fan mode.
7. Before baking, sprinkle flaky salt over the top. Then slide it into the oven. Bake for 15 to 20 minutes, until the crust is golden and crusty.

"And there you have it! Your own Sunfire Loaf, fresh from the oven and full of heart! Now, go enjoy it with good company and maybe a little vino!

— Chef Gruzzo