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Rosemary-Olive Sourdough Bread

Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 8 slices
Calories 250
A flavorful homemade sourdough bread infused with rosemary and olives, perfect for sharing.

Ingredients

Dough

  • 375 g room temperature water
  • 12 g salt (see notes above)
  • 100 g bubbly, active starter (see notes above)
  • 500 g bread flour
  • ml extra-virgin olive oil (for drizzling)
  • 142 g pitted olives (sliced, about 5 ounces)
  • 2 tablespoons fresh rosemary

Instructions 

  • Mix water, salt, and starter; add flour to form a sticky dough. Rest for 30 minutes.
  • Perform 8-10 stretch and folds, then rest for 1 hour. Shape dough into a round, incorporate olives and rosemary, then fold envelope-style. Rest for 1 hour.
  • Gently stretch and fold the dough, then shape into a ball. Let rise until volume increases by 50-75%, about 5-10 hours.
  • Shape the dough, place in a floured banneton, cover, and refrigerate for 24-48 hours.
  • Preheat oven with Dutch oven to 450°F. Transfer dough onto parchment, score, and bake covered for 30 minutes, then uncovered for 10-15 minutes.

Notes

Use a banneton for shaping and ensure proper fermentation for best results.
Calories: 250kcal
Cost: $15
Course: Bread
Cuisine: American
Keyword: Olives, Rosemary, Sourdough