Rosemary Olive Oil Loaf
Our Rosemary Olive Oil Loaf starts with our sourdough bread recipe, but we then add fresh rosemary and fruity extra-virgin olive oil for a lovely tangy flavor with a distinctly sour finish, thanks to a long fermentation. Before hearth baking, it is scored on top, giving the loaf a rustic appeal. Crispy on the outside, but fragrant, tender, and inviting on the inside.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOUR CULTURE, EXTRA VIRGIN OLIVE OIL, CONTAINS 2% OR LESS OF: SALT, ROSEMARY, SEMOLINA, WHEAT GERM, YEAST.
*Contains:
WHEAT.
MADE IN A BAKERY THAT ALSO PROCESSES MILK, SOY AND TREE NUTS (PECANS AND WALNUTS).
Sysco - 9186131
Gordon Food Service - 453490
PFG - 868610
DOT - 460966
US Foods APN - 3300407
US Foods SPC - 503330
Reinhart - J3862
Bake at 375° F
Bake Time from Frozen: 20-22 minutes
Bake Time from Thawed: 15-18 minutes
Cool Down Time: 15 minutes
