Rosemary Olive Sourdough Bread

🕒 Prep: 30 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
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This Rosemary Olive Sourdough Bread is a delightful twist on classic sourdough, infused with the aromatic notes of fresh rosemary and the rich, briny flavor of olives. It’s perfect for anyone looking to elevate their bread-baking game with a touch of Mediterranean flair.

Ingredients for Rosemary Olive Sourdough Bread

The secret to this bread’s robust flavor begins with all-purpose flour, which provides the necessary structure and chewiness. The sourdough starter not only helps the bread rise but also imparts a signature tangy taste. Water is the key to hydrating the flour and activating the gluten. A pinch of salt enhances the overall flavor, while fresh rosemary adds an aromatic, herbal note. Pitted olives contribute a savory, briny burst in each bite. Finally, a touch of olive oil enriches the dough, giving it a soft crumb.

Tips & Tricks

  • If you like a stronger rosemary flavor, feel free to add an extra tablespoon of rosemary.
  • Ensure your olives are well-drained to prevent adding extra moisture to the dough.
  • For a crispier crust, bake in a preheated Dutch oven with the lid on for the first 20 minutes, then remove the lid for the remaining bake time.
  • Always use a sharp serrated knife for slicing to avoid squashing the bread.

Serving Suggestions

This bread pairs beautifully with a variety of dishes. Try it with a hearty minestrone soup or a fresh Caprese salad for a light meal. It also makes an excellent base for bruschetta, topped with tomatoes, basil, and a drizzle of balsamic glaze. For breakfast, consider toasting a slice and spreading it with a little butter and honey or your favorite jam.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary. Use about half the amount, as dried herbs are more potent than fresh.
How can I store this bread?
Store it in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap the loaf in plastic and freeze it.
What if I don't have a sourdough starter?
You can create a starter using flour and water, but it takes about a week. Alternatively, use a commercial yeast and adjust the flour and water ratios.

Rosemary Olive Sourdough Bread Recipe Walkthrough

Start by gathering your ingredients and a large mixing bowl. Combine the flour and water in the bowl, stirring until the mixture is well incorporated. Let it rest for 30 minutes to allow the flour to hydrate, a process known as autolyse, which will make the dough easier to work with.

After the rest, add the sourdough starter and salt to the bowl. Knead the mixture by hand or using a stand mixer with a dough hook until the dough is smooth and elastic. This should take about 10 minutes by hand or 5 minutes in a mixer.

Once the dough is smooth, gently fold in the chopped rosemary and olives. Make sure they are evenly distributed throughout the dough. This is where the bread starts to take on its unique flavor profile.

Cover the bowl with a damp cloth or plastic wrap, and let the dough rise at room temperature for 4 to 6 hours, or until it has doubled in size. The exact time will depend on the temperature of your kitchen and the activity level of your sourdough starter.

When the dough has risen, preheat your oven to 450°F (232°C). While the oven is heating, shape the dough into a round loaf. You can do this by gently pulling the sides of the dough towards the center and pinching them together to create surface tension.

Place the shaped dough on a baking sheet lined with parchment paper or in a preheated Dutch oven. This helps ensure an even bake and a nice crust.

Bake the bread for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. This is a good indicator that the bread is cooked through.

Once baked, transfer the bread to a wire rack to cool completely before slicing. This cooling period allows the moisture to redistribute within the loaf, making it easier to slice.

Why You'll Love This Recipe

  • The combination of rosemary and olives gives this bread a unique, savory flavor profile.
  • Using a sourdough starter adds a delightful tang and improves the bread's texture.
  • Homemade and free from preservatives – fresher and healthier than store-bought options.
  • Perfect for sandwiches, soups, or simply enjoying with a drizzle of olive oil.

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

Step-by-step 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.

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