ROSEMARY & OLIVE OIL SOURDOUGH

This loaf combines two classic pairings -  rosemary and olive oil.

Built on a blend of white, whole wheat, and whole rye flours, slowly fermented overnight to give all the flavors additional depth. The olive oil works its way through the dough, softening the crumb; the rosemary does the opposite - giving it a distinct, woodsy flavor.

Based on Maurizio Leo's recommendation, this loaf is wonderful for bruschetta -  a simple appetizer or lunch: toast thick slices, rub with a raw garlic clove, then pile on chopped tomatoes, basil, and a drizzle of olive oil.

Simple enough for an ordinary Tuesday and good enough for a dinner party.

Weight: 950g (2.2lb)