Rustic Olive and Rosemary Sourdough Bread
Discover the artisanal delight of Rustic Olive and Rosemary Sourdough Bread, a Mediterranean twist on a classic favorite. Perfect for enhancing your homemade bread game, this recipe combines the earthy flavors of olives and aromatic rosemary to create a unique and flavorful loaf.
Prep time: 1 hourCook time: 45 minutesServes: 8
Ingredients
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 cups water
1 cup sourdough starter
1/2 cup pitted Kalamata olives, chopped
2 tbsp fresh rosemary, chopped
2 tsp salt
1 tsp olive oil
Instructions
1. Combine all-purpose and whole wheat flours in a large bowl.
2. Add water and the sourdough starter, mixing until a shaggy dough forms.
3. Cover and let rest for 30 minutes.
4. Add salt, olives, and rosemary; knead until fully incorporated.
5. Shape into a ball and place in an oiled bowl, covering with a damp cloth.
6. Let rise in a warm place for 4-5 hours, until doubled in size.
7. Preheat oven to 450°F and place a Dutch oven inside to heat.
8. Carefully transfer dough to the hot Dutch oven.
9. Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes until golden brown.
10. Cool on a wire rack before slicing.
Storage
Store in a paper bag at room temperature for up to 3 days.
Reheating
To reheat, wrap in foil and warm in a preheated 350°F oven for 10 minutes.
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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.
