Place the garlic bulbs in an ovenproof dish
and slow roast for 45 minutes until soft.
Allow to cool.
Follow the instructions for the Sourdough
Loaf in the previous recipe; after the fi rst
proving, roll the dough into a rectangle
approx. 1cm thick and evenly spread the
butter over the surface.
Squeeze the roasted garlic from the
cloves onto the sourdough, spread evenly.
Sprinkle over the thyme, salt and pepper.
Roll up the dough like a swiss roll then cut
lengthways down the middle. Twist the two
lengths over one another from one end to
the other. Shape into a loop, bringing the
ends together, and place on a baking tray.
Leave in a warm place to prove for
30-40 minutes until doubled in size.
Drizzle with olive oil then bake in a
preheated oven set at 200°C/400°F
for 25-30 minutes until golden.
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