Country Sourdough With Olives & Sundried Tomatoes

I sliced it thin and toasted it for bruschetta—the olives stayed juicy in every bite while the sundried tomatoes gave it that rich, savory depth. It held up well for three days on the counter without going stale, which is rare for sourdough. Definitely worth grabbing if you want a bread that’s alrea

The olives are what make this loaf — briny and salty against the tang of the sourdough, and there's plenty of them in every slice, not just a sad few near the crust. Toasted it up and ate half the loaf plain before dinner even happened.

The sundried tomatoes are generously sized and stay soft rather than turning chewy, which makes every slice taste evenly balanced. I ordered it sliced thick for grilled cheese and the sourdough holds up without getting soggy.