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a whole loaf of bread

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.