Margaret River Woodfired Bread

Local Recipes: Leftover Sourdough

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!

Santana Margaret River Woodfired Bread

Mediterranean Bread Bake

Ingredients

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

Method

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.