This rosemary sourdough bread is fragrant, flavorful, and baked with olive oil for the perfect Italian-inspired loaf to share with family or friends.

There’s something about rosemary and olive oil baked into bread that feels like comfort in its purest form. This rosemary sourdough bread has become one of my favorite twists on my classic sourdough recipe. I love baking it when friends are coming over, or when I want to share something special with my family after a long week. The fragrance of fresh rosemary and richness of olive oil give it that irresistible Italian flair—especially when paired with a hearty bowl of soup or a simple pasta dinner.

Why You’ll Love This Recipe

Fragrant Italian Flavor – This rosemary sourdough bread is infused with fresh rosemary and a splash of extra virgin olive oil, giving every bite a rustic, earthy aroma that instantly transports you to an Italian kitchen.
Rustic Artisan Texture – With its crisp, golden crust and soft, chewy crumb, this rosemary sourdough bread delivers that perfect artisan feel—like something you’d pick up at a bakery, but made right at home.
Simple Ingredients, Big Taste – The beauty of this rosemary sourdough bread is in its simplicity. Just starter, flour, water, olive oil, salt, and herbs come together to create a loaf that proves you don’t need a long ingredient list for incredible flavor.
Great for Pairings – Serve alongside hearty fall breads like my Cinnamon Raisin Sourdough Bread for a sweeter option, or try it as part of a spread with Pumpkin Spice Bread for a seasonal twist. And if you love foraging-inspired recipes, my Dandelion Flower Bread makes another unique loaf to add to your table.

What You’ll Need

Flour – I love organic spelt bread flour for this recipe, but all-purpose flour works just as well.
Sourdough Starter – Use an active, bubbly starter that’s been fed 4–6 hours prior. If you don’t have one yet, here’s my guide on how to make a sourdough starter.
Salt – Use unrefined sea salt for the cleanest flavor.
Water – Lukewarm, filtered water works best. Avoid hot tap water, which can harm your starter.
Olive Oil – Use a good-quality extra virgin olive oil for the richest flavor.
Rosemary – Fresh, finely chopped rosemary works beautifully. Dried rosemary is stronger, so use about half the amount.

Tools

Large Mixing Bowl
Measuring Cups & Spoons or Kitchen Scale
Wooden Spoon or Spatula
KitchenAid or Stand Mixer (optional)
Sandwich Loaf Pan (if you want a uniform shape)
Banneton Basket (for free-form loaves)
Bench Scraper
Proofing Box (or warm spot in your kitchen)
Bread Lame or Razor Blade

Instructions

Mix all ingredients in a stand mixer with a dough hook. Knead for 10–15 minutes, until the dough is soft, stretchy, and passes the windowpane test.
Form into a smooth ball and place in an oiled bowl. Cover and let rise at 27°C (80°F) for 5–7 hours, or until doubled.
Turn out onto a floured surface. Divide in two. Let one piece rest while you shape the first into a loaf. Fold and spin until tight.
Place seam-side up in a floured banneton. Cover and refrigerate overnight (or proof 1–2 hours at room temp for same-day baking).
Preheat your Dutch oven at 250°C (500°F) for 1 hour.
Turn the dough onto parchment, score with a bread lame, and carefully transfer into the Dutch oven.
Bake 20 minutes covered, then 15–20 minutes uncovered at 235°C (450°F).
Cool on a wire rack for at least 1 hour before slicing.

Baker’s Schedule

Overnight Rise

Day 1

8:00 AM – Mix dough
8:30 AM – 2:30 PM – Bulk rise (5–7 hrs)
2:30 PM – Shape, refrigerate overnight

Day 2

9:00 AM – Bake and cool

Same-Day Bake

6:30 AM – Mix dough
7:00 AM – 1:00 PM – Bulk rise (5–7 hrs)
1:00 PM – 3:00 PM – Shape and proof
4:00 PM – Bake, cool, and serve

FAQ

Yes! Bread flour gives a chewier loaf, while all-purpose is lighter. You may need to adjust hydration slightly, since spelt absorbs water differently.

It usually means your starter isn’t strong enough or your kitchen is too cool. Give it more time, or try placing it in a warmer spot like an oven with the light on.

Not strictly. You can bake the same day after a 1–2 hour proof, but the overnight cold rise gives better flavor and makes the dough easier to score.

Dense loaves come from under-kneading, under-proofing, or a sluggish starter. Make sure your dough is stretchy, bubbly, and well-risen before baking.

Yes, just reduce the amount since dried herbs are stronger. Crushing them slightly helps release the oils.

The crust should be golden-brown, sound hollow when tapped, and register 200–205°F internally with a thermometer.

Yes. Use a baking stone or sheet at 450°F with a pan of hot water on the bottom rack to create steam.

It may not have baked long enough uncovered. Remove the lid for the last 15–20 minutes to crisp it up.

Absolutely! Try thyme, oregano, olives, or even sun-dried tomatoes. Just keep mix-ins light (no more than ½ cup).

Yes—it’s naturally vegan since it uses olive oil and no dairy.

a close up of sliced rosemary sourdough bread

Tips

1. Starter Check:

Make sure your starter is active—do the float test before starting.

2. Kneading Matters:

Knead until stretchy and strong; this builds the gluten needed for a soft, chewy crumb.

3. Warm Rise:

Keep dough around 80°F (27°C). Too cool and it will take longer; too warm and it may over-ferment.

4. Even Rosemary Flavor:

Chop finely and mix well. If using dried rosemary, use less since it’s more concentrated.

5. Scoring for Success:

Don’t be shy with the lame! A deep slash helps your loaf expand beautifully.

6. Crispy Crust Trick:

Lightly spritz with water before baking for extra steam.

7. Cooling Patience:

Let bread cool fully so steam escapes—otherwise, the crumb may turn gummy.

Storage

Keep wrapped in a clean towel or bread bag for up to 3 days.

Store in an airtight bag for up to a week, though the crust may soften slightly.

Freeze for up to 3 months. Slice before freezing for easy grab-and-go pieces.

Warm slices in a 325°F (160°C) oven for 5–10 minutes. For a softer loaf, wrap in foil.

Rosemary Olive Oil Sourdough Bread

This rosemary sourdough bread is fragrant, flavorful, and baked with olive oil for the perfect Italian-inspired loaf to share with family or friends

Equipment

Large mixing bowl
Measuring cups/spoons or kitchen scale
Wooden spoon or spatula
KitchenAid or Stand Mixer (optional)
Sandwich Loaf Pan (if you want a uniform shape)
Banneton Basket (for free-form loaves)
Bench scraper
Proofing Box (or warm spot in your kitchen)
Bread Lame or Razor Blade

Ingredients

200 g active sourdough starter
950 g all-purpose spelt flour or bread flour
3 tbsp 20g salt
20 g olive oil
450 g water
3 tbsp chopped fresh rosemary

Instructions

Mix all ingredients in a stand mixer with a dough hook. Knead for 10–15 minutes, until the dough is soft, stretchy, and passes the windowpane test.
Form into a smooth ball and place in an oiled bowl. Cover and let rise at 27°C (80°F) for 5–7 hours, or until doubled.
Turn out onto a floured surface. Divide in two. Let one piece rest while you shape the first into a loaf. Fold and spin until tight.
Place seam-side up in a floured banneton. Cover and refrigerate overnight (or proof 1–2 hours at room temp for same-day baking).
Preheat your Dutch oven at 250°C (500°F) for 1 hour.
Turn the dough onto parchment, score with a bread lame, and carefully transfer into the Dutch oven.
Bake 20 minutes covered, then 15–20 minutes uncovered at 235°C (450°F).
Cool on a wire rack for at least 1 hour before slicing.

Notes

Tips

Starter Check: Make sure your starter is active—do the float test before starting.
Kneading Matters: Knead until stretchy and strong; this builds the gluten needed for a soft, chewy crumb.
Warm Rise: Keep dough around 80°F (27°C). Too cool and it will take longer; too warm and it may over-ferment.
Even Rosemary Flavor: Chop finely and mix well. If using dried rosemary, use less since it’s more concentrated.
Scoring for Success: Don’t be shy with the lame! A deep slash helps your loaf expand beautifully.
Crispy Crust Trick: Lightly spritz with water before baking for extra steam.
Cooling Patience: Let bread cool fully so steam escapes—otherwise, the crumb may turn gummy.

Storage

Room Temperature: Keep wrapped in a clean towel or bread bag for up to 3 days.
Refrigerator: Store in an airtight bag for up to a week, though the crust may soften slightly.
Freezer: Freeze for up to 3 months. Slice before freezing for easy grab-and-go pieces.
Reheating: Warm slices in a 325°F (160°C) oven for 5–10 minutes. For a softer loaf, wrap in foil.

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