Rosemary Garlic Asiago

Rosemary Garlic Asiago Sourdough
 
This is the loaf people bring to the table when they want the bread to carry its weight.
Garlic, rosemary, and asiago are baked directly into the dough, giving the bread a savory depth that feels intentional rather than flashy. The rosemary adds a clean, herbal note, the garlic rounds everything out, and the asiago gives the loaf a rich, slightly nutty backbone that holds the flavors together.
The crumb stays soft and tearable, while the crust bakes up golden with just enough structure. The cheese is worked throughout the loaf, so every slice—or torn piece—has flavor without being heavy or greasy.
It pairs naturally with eggs, soup, or a simple dinner, and it makes an excellent grilled cheese when you want something a little more grown-up. Like many of our savory loaves, it often gets eaten by hand before it ever sees a knife.
Savory, balanced, and dependable, this is a bread that fits easily into real meals and quietly elevates them.