rosemary sourdough bread

How to make Crusty Sourdough Bread, infused with rosemary, roasted garlic and olives that requires no kneading and rises overnight. Made with sourdough starter instead of yeast! Allow 10-14 hours rising time!

Rosemary Olive Sourdough Bread

flour

sea salt (12 grams)

sourdough starter (use after

water (385 grams)

kalamata olives

rosemary,

garlic

rice flour for dusting (or sub regular flour)

Read through and perfect

the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂

Mix the dough

At night, in a large bowl, mix flour and salt together. In a small bowl, mix starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If for some reason the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated. Cover with a damp kitchen cloth, wait 15 minutes and do 2 sets of stretch and folds, 15 minutes apart. See video.

RISE

Let rise overnight on the counter 10-14 hours.  65F-70F is ideal. In the morning, the dough should have swelled, but not quite doubled. Do the poke test.

Prepare your banneton dusting the banneton with rice flour and perhaps some olives and rosemary in the bottom ( which will end up being the top.) See notes for using a regular bowl.

SHAPE

Using a wet dough scraper, or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface. Treat the dough gently, flattening lightly with your fingertips into a rough rectangle about 1 1/2 inches thick. It need not be perfect. Sprinkle the olives, rosemary and garlic over the surface. Using the dough scraper, lift up one side, stretching just a bit up and over to the middle, then fold up the other side, like a tri-fold envelope. Turn the dough horizontally.  Let the dough rest for 1 minute. Then repeat. Gently flatten with fingertips (it needn&#8217;t be as flat as the first time), then tri-fold. Pinch the seams closed and lift into the prepared banneton, seam side up.

REST &amp; PREHEAT

Place dough in the fridge uncovered for 1 hour, while you preheat the oven to 500F (or 475F) with your lidded dutch oven inside.

SCORE

Pull the dough from the fridge and have your lame (or sharp knife or razor blade) ready to score. Place a piece of parchment over the banneton and flip the dough, setting down on the counter over the parchment. Score 3/4 -1 inch deep at a 45-degree angle- basically wherever you want the dough to puff up. One slash is fine, or create a design.

Pull the dutch oven from the oven, and close the oven door. Remove the lid,  place the scored dough into the dutch oven lifting it by the corners of the parchment. (See notes) Quickly cover and place back in the oven.

 BAKE

Place in the middle of the oven for 20 mins with convection on, 25 minutes w/no convection (or 28 minutes at 450F). Remove lid and it should be puffed and just lightly golden. Lower heat to 450 F, continue baking 10-15 minutes until deeply golden and internal temp reaches 202- 208F.  No pale loaves please, let them get golden!

COOL

 Remove from the dutch oven, let it cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it- be patient. This is the hardest part. 😉. Take a picture! Feel proud. You did it!

I've been making sourdough bread for a couple of years now but am always a bit shy when adding anything to it. I used two cups of all purpose flour and two cups of a 60/40 bread blend. It had a good rise and crumb with a little bit of whole wheat goodness.  I was worried that the rosemary might be a bit overpowering but it wasn't at all.  The bread had a savory mediterranean flavor.  I definitely will be making this one again.

I made this bread the other day and I think it was the best bread I've ever made! It was delicious and so beautiful. Thank you Sylvia for all of your amazing recipes. I love them all!

Best bread ever! Added some pecorino- so tasty!

I made two loaves using the basic recipe last weekend. It turned out wonderfully and was delicious. I followed the directions, mostly, but used a 1/3 - 2/3 ratio of all purpose Einkorn flour and Einkorn wheat flour. Used a round banneton basket for the second rise. After three hours or so I scored the top and put it in a preheated dutch oven for 30 minutes at 500 degrees, then took the lid off and baked it another 12 minutes at 450. Each loaf was a beautiful burnished brown color. The crust was just hard and flakey enough leaving the crumb soft, chewy and nutty in flavor. The only thing I would change is that I would chop the roasted garlic in half next time rather than using whole cloves. Still wonderfully delicious.

I tried making this bread. Mostly everything came out exactly as planned. The bread was delicious. One thing I'll do differently the next time is not put any garlic at the bottom of the banneton. Sylvia did actually do this, and I didn't realize it, and just used my rosemary + garlic + olive mix. All the garlic on the surface got burnt. I had a question. My rosemary + garlic + olive mix didn't mix well into the dough. It was visible in one layer in the bread. I followed the recipe exactly. Not sure what was wrong, but next time, during shaping, when I put olives in the middle of the rectangle shaped dough, I'll cover more to the edge.

This was spectacular. It was like 'statement bread'. It made me look like a genius, like a pro.

I made your no knead sourdough twice before I attempted this one. Delicious! I only added olives and rosemary though, no garlic. My only problem was the olive distribution. They all ended up just under the surface of the bread at the top of the loaf. I would like them to be more evenly spread about. Any suggestions? Could I mix them in the evening before, when doing all the stretching/ folding?

Excellent recipe and incredibly explained, every single detail. Can not thank you enough. ♥️♥️

Hey, I've been doing your basic dough recipy for ages now and comes up perfect every time (well if I look after my starter properly that is!) Thank you will try the olive bread today 😬

This bread is a winner and so gorgeous that I posted a photo on Instagram. Regarding adding the olives and rosemary during the tri-fold process:  I think the recipe means that you fold it twice with HALF of the olive/rosemary mixture each time. Otherwise I think it would come out with the olives all in one place (as others have commented). This dough was so beautiful to work with - loved every step. I forgot to press "start" on my oven for an hour before baking and had already scored my bread when I realized that. Yikes! I put the scored bread back in the refrigerator (on the parchment bread) and preheated the oven for an hour.  Whew, it still turned out great! This is an excellent recipe and I'll make this again. Thank you Sylvia!

I can’t wait to make this! May I ask why you call for a starter past it’s peak and not at it’s peak?

I've made this bread and it was excellent.  My question is whether I can make the same dough but substitute dried cherries or cranberries and walnuts for the olives and rosemary. I don't see why it wouldn't work but thought I'd ask!  

Also, I'm currently at a high altitude. Any changes I should make?

Love this bread. I sprinkled 1 tablespoon Herbe de provence and 125g chopped black olives over laid out dough. Followed instructions on folding and my olives were nicely layered in loaf.

It came out so beautiful. I wish I could upload a picture with my comment. I love everything about this recipe - it's not overly complicated - it doesn't require endless cycles of stretch and folds; it works well with my schedule (start at night, finish the next day but not too early in the day), and the bread turned out to be such a beauty. I followed all the instructions without having to alter anything. Thank you for this recipe!

https://content.jwplatform.com/videos/j5IPZwWE.mp4

A video on how to do the stretch and fold technique when making sourdough bread. 

Top 1 rosemary sourdough bread recipes from across the web

The most viewed rosemary sourdough bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rosemary Olive Sourdough Bread

Top 1 rosemary sourdough bread recipes from across the web

The most viewed rosemary sourdough bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rosemary Olive Sourdough Bread

The most viewed rosemary sourdough bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine