Rosemary Sourdough

A light sourdough with a creamy soft interior.


A light white sourdough base flavoured with fresh rosemary and extra virgin olive oil.


Large round loaf.

Serving suggestions

A great option for bread and dips, lightly toasted. Good base for a bruschetta. Would make a great toasted sandwich. Brush with olive oil, grill on the BBQ and use for a steak sandwich.  An excellent accompaniment to winter soups or torn up in panzanella salad.


NZ-grown wheat flour, vitamin (folic acid), wheatgerm, rosemary, extra virgin olive oil, water, salt.

Our flavoursome favourite

Andrew was inspired to make this bread by one of his favourite bakeries La Brea in Los Angeles. You can’t help but love flavours of fresh rosemary and olive oil. The addition of oil makes the texture of this dough less porous than some of the others, but also means it keeps well and grills even better.

With the addition of extra virgin olive oil, it has a softer texture making it a great choice for sandwiches. It’s also an ideal bread for the favourite Italian dish brushetta, where a grilled chunk of bread is smothered in your favourite toppings. This is the perfect way to use up day old bread as an appetiser whilst you warm up the BBQ.