Rosemary Olive Sourdough Bread

A delightful twist on classic sourdough, infused with aromatic rosemary and briny olives, perfect for enhancing any meal with its unique flavor profile.

Prep time: 30 minutes
Cook time: 35 minutes
Serves: 12

Ingredients

3 cups all-purpose flour

1 1/2 cups water

1/4 cup sourdough starter

1 tsp salt

1 tbsp fresh rosemary, chopped

1/2 cup pitted olives, chopped

1 tbsp olive oil

Instructions

Step 1: In a large mixing bowl, combine flour and water. Let it rest for 30 minutes.

Step 2: Mix in the sourdough starter and salt. Knead the dough until smooth.

Step 3: Fold in the chopped rosemary and olives.

Step 4: Cover the bowl and let the dough rise at room temperature for 4-6 hours or until doubled in size.

Step 5: Preheat the oven to 450°F (232°C).

Step 6: Shape the dough into a round loaf and place it on a baking sheet or in a Dutch oven.

Step 7: Bake for 30-35 minutes until golden brown and hollow when tapped on the bottom.

Step 8: Allow to cool on a wire rack before slicing.

Storage

Store in a paper bag at room temperature for up to 3 days or freeze for longer storage.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.