Rustic Olive and Rosemary Sourdough Bread

🕒 Prep: 1 hour
🔥 Cook: 45 min
🍽 Serves: 8
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This Rustic Olive and Rosemary Sourdough Bread is a crusty, flavorful loaf that's perfect for any occasion. Its hearty texture and aromatic ingredients make it a standout addition to your baking repertoire. Whether you're a seasoned sourdough enthusiast or a curious beginner, this recipe will add a touch of artisanal charm to your kitchen.

Ingredients for Rustic Olive and Rosemary Sourdough Bread

The backbone of this bread is a mix of all-purpose flour and whole wheat flour, giving it structure and a nutty depth. The sourdough starter not only helps the bread rise but also imparts a lovely tang. Water hydrates the dough, while salt enhances all the flavors. Pitted Kalamata olives add a savory, briny note, and fresh rosemary lends an aromatic, herbal touch. A small amount of olive oil helps keep the dough from sticking during the rise.

Tips & Tricks

  • Ensure your sourdough starter is active and bubbly for the best results.
  • For an extra crispy crust, spritz the dough with water just before baking.
  • Try using a bench scraper to handle the dough; it makes kneading and shaping easier.

Serving Suggestions

This bread pairs beautifully with a rich, creamy soup or a fresh, vibrant salad. Try serving it alongside a cheese platter for a delightful appetizer, or toast slices for a luxurious bruschetta topped with tomatoes and basil.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but reduce the amount to 1 tablespoon as dried herbs are more potent.
What if I don’t have a Dutch oven?
You can use any oven-safe pot with a lid. Just make sure it can withstand high temperatures.

Rustic Olive and Rosemary Sourdough Bread Recipe Walkthrough

To begin, grab a large bowl and mix together the all-purpose flour and whole wheat flour. Pour in the water and sourdough starter, stirring until it forms a rough, shaggy dough. Cover the bowl with a cloth and let it sit for 30 minutes. This rest period, known as autolyse, helps the flour absorb the water and kickstarts gluten development.

After the rest, sprinkle in the salt, and fold in the chopped olives and rosemary. Knead the dough gently on a floured surface until everything is well mixed. Shape it into a ball and place it in an oiled bowl, covering it with a damp cloth. Let it rise in a warm, draft-free spot for about 4 to 5 hours, or until it has doubled in size.

When the dough is ready, preheat your oven to 450°F, placing your Dutch oven inside to heat up as well. Carefully transfer the risen dough into the hot Dutch oven. Cover it with the lid and bake for 30 minutes. Then, remove the lid and continue baking for another 15 minutes until the crust is a deep golden brown. Once baked, let the bread cool on a wire rack before slicing into it.

Why You'll Love This Recipe

  • Infused with the earthy aroma of fresh rosemary and the briny punch of Kalamata olives.
  • Sourdough starter adds a delightful tang and depth of flavor.
  • Perfectly crusty exterior with a soft, chewy interior.
  • Simple, straightforward process ideal for home bakers.
  • No special equipment needed beyond basic kitchen tools and a Dutch oven.

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

Step-by-step 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.

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