Rosemary Olive Oil Round Loaf
The round version of our Rosemary Olive Oil Loaf starts with our sourdough bread recipe, but we 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:
CONTAINS: WHEAT.
MADE IN A BAKERY THAT ALSO PROCESSES MILK, SOY AND TREE NUTS (PECANS AND WALNUTS).
Sysco - 3655685
PFG - 979439
DOT - 437802
US Foods APN - 230334
US Foods SPC - 3710603
Reinhart - C1508
Bake at 375° F
Bake Time from Frozen: 20-22 minutes
Bake Time from Thawed: 15-18 minutes
Cool Down Time: 15 minutes
