Name: Sourdough Rosemary Boule
Yield: 10 servings
Cuisine: French
Ingredients: 1 heads garlic; 1 Tbsp olive oil (15 mL); pinch each salt and pepper; 1 large sourdough boule, 400g (1 lb); ¼ cup olive oil (50 mL); 1 Tbsp chopped fresh rosemary (15 mL); ½ tsp kosher salt (2 mL); ¼ tsp sea salt (1 mL)

Yields

10 servings

ingredients

heads garlic

Tbsp olive oil (15 mL)

pinch each salt and pepper

large sourdough boule, 400g (1 lb)

cup olive oil (50 mL)

Tbsp chopped fresh rosemary (15 mL)

tsp kosher salt (2 mL)

tsp sea salt (1 mL)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F (190 C).

Step 2

Cut stem end off garlic. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Roast, on a baking sheet, wrapped in foil, for 35-45 minutes or until tender. Allow to cool. When cool squeeze roasted garlic out of skin, and reserve. Reduce oven to 350 degrees F (180 C).

Step 3

Cut boule into 10 slices, 1-inch thick through top of boule, stopping about 1-inch before the bottom, keeping slices attached at the bottom of the loaf.

Step 4

In a small bowl, mix together roasted garlic, olive oil, rosemary and salt.

Step 5

Spread evenly on slices of bread.

Step 6

Wrap entire boule in tin foil. Place on a baking sheet and bake, in preheated oven for 25 minutes. Open foil, and continue to cook for 5 minutes or until golden brown.

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Sourdough Rosemary Boule

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directions

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