Tana from Margaret River Woodfired Bread shares his tips on cooking with leftover sourdough.
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!
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.
