Margaret River Woodfired Bread

Santana is the baker behind Margaret River Woodfired Bread. If you haven’t tried the delicious sourdough – make sure you grab a loaf hot off the press at 3pm any day at their bakery on Boodjidup Road in Margaret River.

Tana and his business partner and wife, Cherie, took a break from baking loaves to let us in on a great recipe for leftover bread. Their two boys love it, and best of all, it’s easy!

Santana Margaret River Woodfired Bread

Mediterranean Bread Bake


  • 2-3 day old Sourdough
  • Olives
  • Cherry Tomatoes
  • Italian herbs
  • Salt and Pepper
  • Salami (optional)
  • Olive Oil


In a small baking tray break up an old loaf of bread (best to use Margaret River Woodfired).

Add olives, cherry tomatoes, a handful of fresh chopped Italian herbs, salt & pepper & a good drizzle of olive oil (meat lovers can add some slices of salami or omit if vegan/vegetarian).

Bake in oven 180 degrees for approximately half an hour until bread is crispy, giving a stir mid-way through to redistribute juices.

Serve with a yummy fresh side salad and pair with a glass of your favourite Margaret River wine.

Dinner. Done.