New Recipes Sourdough Rosemary Boule - ★Cooking Recipes★

Directions for: Sourdough Rosemary Boule

Ingredients

1 heads garlic

1 Tbsp olive oil (15 mL)

pinch each salt and pepper

1 large sourdough boule, 400g (1 lb)

cup olive oil (50 mL)

1 Tbsp chopped fresh rosemary (15 mL)

tsp kosher salt (2 mL)

tsp sea salt (1 mL)

Directions

1. Preheat oven to 375 degrees F (190 C).

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).

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.

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

5. Spread evenly on slices of bread.

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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