- 1 large sourdough boule (about 12 oz)
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary
Preheat oven to 350°F.
Cut boule into 10 slices, each 1 inch thick, stopping halfway down and keeping boule intact.
Drizzle olive oil and sprinkle rosemary and salt down between the slices and on top of the bread.
Wrap boule in foil.
Place on a baking sheet and bake for 20 minutes or until warm and crunchy.
Serve with olive, cheese, dips or just good olive oil and balsamic vinegar in a dish for dipping.
This recipe works with frozen bread or to freshen up day-old bread