Rustic Rosemary Sourdough
Delight in the crisp crust and tangy bite of this homemade sourdough bread infused with aromatic rosemary, perfect for any meal.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
1 cup sourdough starter
2 cups warm water
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons fresh rosemary, chopped
1 tablespoon olive oil
Cornmeal for dusting
Instructions
1. In a large bowl, mix the sourdough starter and warm water until combined.
2. Add the flour and salt, and mix until a sticky dough forms.
3. Fold in the chopped rosemary evenly throughout the dough.
4. Cover the bowl with a damp cloth and let the dough rise at room temperature for 12-24 hours.
5. Preheat your oven to 450°F and place a Dutch oven inside to heat.
6. Turn the dough out onto a floured surface, shape it into a ball, and let it rest for 30 minutes.
7. Dust the bottom of the Dutch oven with cornmeal, place the dough inside, and cover with the lid.
8. Bake for 30 minutes covered, then remove the lid and bake for another 15 minutes until golden brown.
9. Let the bread cool on a wire rack before slicing.
Storage
Store the cooled bread in an airtight container or bread box at room temperature for up to 3 days.
Reheating
To reheat, wrap the bread in aluminum foil and place in a preheated 350°F oven for 10-15 minutes until warm.
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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.
