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Rosemary Olive Oil Sourdough Bread

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Calories 250
Enjoy a fragrant, crusty sourdough bread infused with fresh rosemary and olive oil, perfect for any meal.

Ingredients

Dough

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

Instructions 

  • Mix all ingredients, knead for 10–15 minutes, then let rise until doubled.
  • Shape into a loaf, place in a floured banneton, and refrigerate overnight or proof at room temp.
  • Preheat Dutch oven at 250°C (500°F). Transfer dough, score, and bake covered for 20 minutes, then uncovered for 15–20 minutes.
  • Cool on a wire rack for at least 1 hour before slicing.

Notes

For best flavor, let the bread cool completely before slicing.
Calories: 250kcal
Cost: $15
Course: Bread
Cuisine: French
Keyword: Olive Oil, Rosemary, Sourdough