Rosemary Toast



  • 1 Large Turkish Bread
  • 10 sprigs Rosemary
  • Extra Virgin Olive Oil
  • Ground Salt (thick)


  1. Heat oven to 200°C.
  2. Cut Turkish bread in half or quarters, then slice through the soft centre to make double the number of slices.
  3. Coat the back with olive oil. Turn over and coat the soft front with olive oil and then place on oven trays.
  4. Dice the rosemary and sprinkle over the bread, then crack the salt over the bread.
  5. Cook in the oven for about 12 mins until it is crisping on edges and browning on top.
  6. Place on a breadboard, then slice into thin fingers with a heavy knife.
  7. Serves 4 or more.