Crisp, warm sourdough meets fragrant olive oil, thyme, and a scattering of sea salt. A classic Mediterranean snack or starter you can have on the table in minutes.

A loaf of good sourdough, still warm or gently reheated, needs little more than honest olive oil and a pinch of herbs. This is the sort of food served at late lunches in rural Crete—fresh, strong olive oil in a shallow dish, bread torn at the table, the sharp scent of thyme and the crunch of local sea salt. You can serve this as a proper starter, or as a simple meal with a salad and olives.

Ingredients

• 1 large sourdough loaf (about 500g)
• 60 ml extra virgin olive oil (preferably SPHERA)
• 2 tsp fresh thyme leaves, or 1 tsp dried thyme
• 1 tsp flaky sea salt
• Optional: 1 garlic clove, halved

Method

1. Preheat the oven to 180°C (160°C fan).
2. Cut the sourdough into thick slices or generous chunks.
3. Arrange the bread on a baking tray and warm in the oven for 8–10 minutes until heated through and the crust is crisp.
4. If you like, rub the cut side of each slice with the halved garlic clove while still hot.
5. Pour the olive oil into a shallow bowl or plate. Sprinkle the thyme and sea salt over the oil.
6. Serve the warm bread at once, for dipping or drizzling the olive oil mixture over the slices.