Rosemary Olive Oil Sourdough 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

Course Appetizer, Breakfast, Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Rest Time 7

Total Time 7 55

Servings

Calories 191kcal

Author Tereza Taus

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

Nutrition