Baked roast garlic and cheese sourdough with tomato relish

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Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4-6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sourdough

1 sourdough loaf, whole and unsliced
2 tsp thyme, chopped
100g/3½oz butter, softened
2 heads slow-roasted garlic
250g/9oz Parmesan, grated
200g/7oz pecorino cheese, grated
1 balls mozzarella, grated
sea salt and freshly ground black pepper
2 tbsp olive oil, for drizzling

For the tomato relish

100g/3½oz sun-dried tomatoes in oil
½ tsp dried chilli flakes
1 garlic clove, chopped
red wine vinegar, to taste
oil, for loosening

Method

To make the sourdough, preheat the oven to 200C/180C Fan/Gas 6. Cut the loaf lengthways and across three-quarters of the way through. Not all the way to the bottom.
Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf.
Pack with the cheeses, grind over plenty of black pepper and drizzle with the oil. Wrap in kitchen foil, place on a baking tray and bake for 20 minutes. Open up the foil and bake for another 5–10 minutes until crisp.
To make the tomato relish, blitz all of the ingredients to a purée in a food processor or blender and let down with a little oil.
Drizzle the tomato relish over the baked bread and serve.