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 tablespoon 20g salt
- 20 g olive oil
- 450 g water
- 3 tablespoon 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.