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Sourdough Rosemary Boule

Food Network Canada
YIELDS
10 servings
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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)
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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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