Name: Rosemary Olive Sourdough Bread Recipe
Prep time: PT-497826H52M41S
Cook time: 45 min
Total time: PT-497826H52M41S
Cuisine: Italian-inspired
Ingredients: 375 g (about 1 1/2 cups) room temperature water; 12 g (2.5 teaspoons) salt; 100 g (1/2 cup) bubbly, active sourdough starter; 500 g (4 cups plus 2 tbsp) bread flour; Extra-virgin olive oil, for drizzling and oiling surfaces; 5 ounces pitted olives (mix of Castelvetrano and Kalamata), sliced; 2 tablespoons fresh rosemary

Jump to Recipe· 4.3 from 10 reviews

I absolutely adore making and sharing this Rosemary Olive Sourdough Bread Recipe because it captures everything I love about homemade bread: the earthy aroma of fresh rosemary, the briny pop of olives, and the deep, tangy flavor that only a slow-fermented sourdough can deliver. Every time I bake this bread, my kitchen fills with such an inviting scent that it feels like a warm hug waiting to happen. It’s one of those recipes I reach for when I want to impress friends or enjoy a cozy weekend loaf that pairs perfectly with just about anything.

Why You’ll Love This Rosemary Olive Sourdough Bread Recipe

What really excites me about this Rosemary Olive Sourdough Bread Recipe is the incredible balance of flavors. The rosemary infuses the dough with its piney, fragrant notes, while the olives bring a delightful salty complexity that makes each bite uniquely satisfying. The sourdough base adds that classic tang and chewy crumb that I crave, making it an all-around crowd-pleaser for bread lovers like myself.

Another reason this recipe stands out for me is how approachable it is. Yes, sourdough takes time, but the hands-on parts are straightforward and even enjoyable—I love the stretch-and-fold steps that let me feel the dough’s transformation right in my hands. Plus, it’s a fantastic recipe for all sorts of occasions: from casual breakfasts with butter and jam to elegant dinner parties where the bread is the star alongside cheese boards and hearty stews. This loaf truly shines wherever it’s served.

Ingredients You’ll Need

The image shows four containers on a wooden table. In the center, there is a small glass jar filled with bubbly, thick starter dough that looks creamy beige. Behind the jar, on the upper side, there is a large glass bowl full of white flour with a grainy texture. To the right, there is a clear glass measuring cup with water, showing a smooth and clear liquid. On the left side, there is a small glass bowl with a white powder, likely salt, with a fine texture. The items are arranged neatly on the wooden surface, with soft natural light illuminating the scene. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role in shaping the bread’s texture, flavor, and aroma. From the bubbly sourdough starter that gives the bread its signature tang, to the aromatic fresh rosemary and luscious olives that elevate the loaf’s character, these ingredients come together simply yet powerfully.

375 g room temperature water: Hydrates the dough to create that soft and open crumb I love.
12 g salt: Enhances flavor while strengthening the dough’s gluten for a better texture.
100 g bubbly, active sourdough starter: The heart of the recipe, bringing life and a subtle tangy depth.
500 g bread flour: Provides the structure and chewiness essential to great sourdough.
Extra-virgin olive oil: Used for drizzling and laminating, it adds moisture and a rich mouthfeel.
5 ounces pitted olives (mixed Castelvetrano and Kalamata): Adds bursts of juicy, salty flavor and beautiful visual contrast.
2 tablespoons fresh rosemary: Infuses the dough with a fragrant herbal essence that complements the olives wonderfully.

Directions

Step 1: In a large bowl, pour in the room temperature water. Stir in the salt until dissolved, then add your active sourdough starter. I gently incorporate it with a spatula—it’s okay if it doesn’t fully mix in yet. Next, add the bread flour all at once and stir until a sticky dough ball forms. Cover the bowl and let it rest for 30 minutes to hydrate fully.

Step 2: Now it’s time for the first stretch and fold. Wet your hand to prevent sticking, grab one corner of the dough, and pull it up before folding it into the center. Repeat this motion 8 to 10 times. This is my favorite part because I can feel the dough gradually becoming smooth and elastic. Cover the bowl again and rest for one hour.

Step 3: Lightly oil a large surface for the laminating step. Drizzle olive oil around the edge of your dough, then transfer it onto the oiled surface using a bench scraper or your hands. Spread it gently into a large rectangle about 15 by 20 inches. Sprinkle half of your sliced olives evenly over the dough, followed by 1.5 tablespoons of rosemary. Press them in gently, then fold the dough envelope-style twice—first fold covering two-thirds from the right, then again from the left, and repeat similarly with the remaining olives and rosemary from top to bottom. Place the folded dough back into the bowl, cover, and let it rest for another hour.

Step 4: Perform one last stretch and fold using two wet hands: gently lift the dough from the center and stretch it, allowing the edges to fold underneath. Fold the dough in half once or twice more to form a rough ball shape. This final fold helps develop that perfect crumb.

Step 5: Transfer your dough to a straight-sided vessel for bulk fermentation. Cover and let it rise at room temperature until it’s puffed up by about 50% to 75%, with bubbles visible on the surface and a slight jiggle when shaken—this takes anywhere from 5 to 10 hours, depending on temperature. Watch the dough, not the clock.

Step 6: Carefully shape the dough on a clean surface—no flour needed if you can avoid it, but use a little if it sticks. I gently fold the dough edges into the center repeatedly, turning it to build tension into a tight round. Let it rest seam side up for 30 to 60 minutes for a final short proof.

Step 7: Line a 10-inch banneton with a flour sack towel, lightly dusted with flour or rice flour if you’re worried about sticking. Reshape your dough gently into a round, place it seam side up in the banneton, pinch the seam closed as much as possible, then cover with the towel. Slip the whole thing into a large airtight bag and refrigerate for at least 24 hours, up to 48, to develop flavor and strengthen the dough.

Step 8: When ready to bake, preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes. Cut a piece of parchment to fit your baking pot. Remove your dough from the fridge, unwrap it, and flip it out onto the parchment paper. Score your loaf with a small sharp blade or knife for that classic look, then use the parchment to transfer it carefully into the hot Dutch oven.

Step 9: Cover and bake for 30 minutes. Then remove the lid, reduce the heat to 400°F, and bake an additional 10 to 15 minutes, until the crust is a deep golden brown. Cool on a wire rack for 30 minutes before slicing—this step is key to keep the crumb from turning gummy.

Step 10: Store your loaf in an airtight container or plastic bag at room temperature to keep it fresh, or freeze for longer storage (see storage tips below).

Servings and Timing

This recipe yields one generous loaf that comfortably serves 8 to 10 people, perfect for sharing at gatherings or enjoying throughout the week. The active prep time is about 45 minutes, but because this is a slow ferment sourdough, the bulk of the time is hands-off fermentation—roughly 24 to 48 hours due to the cold proof. Bake time is 40 to 45 minutes, and don’t forget to factor in 30 minutes of cooling before slicing. So, while this is not a fast bread to whip up last minute, the depth of flavor and texture is totally worth the patience.

How to Serve This Rosemary Olive Sourdough Bread Recipe

The image shows a loaf of bread cut in half and stacked on top of each other. The bread has two main layers: the outer crust is golden brown and slightly crispy, while the inside is light cream-colored with a soft, airy texture full of large holes. Dark olive pieces are scattered evenly throughout the soft bread, adding contrast and texture. The bread is placed on a wooden board with a white marbled texture visible in the background. The photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this rosemary olive sourdough, I love starting with simple accompaniments that highlight the bread’s complex flavors. For example, drizzling some good quality olive oil and a sprinkle of sea salt on a thick slice makes for an irresistibly easy snack. This bread is also incredible with soft cheeses like fresh ricotta or creamy goat cheese, which complement the tangy sourdough and punchy olives wonderfully.

If I’m planning a meal, I often slice this bread warm alongside Mediterranean dishes like roasted vegetables, hummus, or even a hearty lamb stew. The herbal notes of the rosemary and the depth from the olives elevate the entire plate. For presentation, I like to serve thick slices piled casually on a rustic wooden board, garnished with a few sprigs of fresh rosemary or a small dish of olive tapenade for dipping.

As for beverages, this bread is fantastic with both red and white wines—think a bright Sauvignon Blanc or a smooth, medium-bodied Pinot Noir. For a non-alcoholic option, a chilled herbal iced tea or sparkling water with lemon works beautifully. I find this bread shines during relaxed weekend brunches or festive holiday dinners where everyone can savor the fresh-baked aroma and rich flavors together at the table.

Variations

I love experimenting with variations on this Rosemary Olive Sourdough Bread Recipe to keep things interesting. If olives aren’t your favorite or you want a slightly different flavor profile, try swapping in roasted garlic cloves or caramelized onions for a sweet, mellow contrast to the rosemary. For a heartier bread, adding a handful of toasted walnuts or pine nuts adds crunch and depth.

If you’re looking for gluten-free options, while sourdough can be tricky, you can try a gluten-free sourdough starter combined with gluten-free flours like brown rice or sorghum flour, though the texture and rise will vary. For a vegan twist, just ensure your sourdough starter is maintained without dairy products and use olive oil as in the recipe—this bread is naturally vegan-friendly otherwise.

Finally, I sometimes change up the cooking method by baking on a preheated pizza stone instead of a Dutch oven for a crustier exterior, or even try shaping the dough into a batard instead of a round boule for loaf-style sandwiches. These tweaks let me tailor the loaf to different meal plans and preferences without losing that rustic charm I love so much.

Storage and Reheating

Storing Leftovers

To keep this Rosemary Olive Sourdough Bread fresh, I store leftover slices in an airtight plastic bag or container at room temperature. The bread stays enjoyable for up to three days this way. I avoid refrigeration because it tends to dry out the crumb and dull the flavor, which is too bad for such a beautifully crafted loaf.

Freezing

This bread freezes wonderfully, which is a godsend if you bake a full loaf and can’t eat it quickly. I slice the bread before freezing, then place the slices in a resealable freezer bag, pressing out as much air as possible. Frozen bread keeps well for up to three months. When I want to enjoy it, I simply take out the number of slices I need and let them thaw briefly at room temperature or go straight to reheating.

Reheating

To bring back that fresh-from-the-oven crust and soft crumb, I reheat slices in a preheated oven at 350°F for 5 to 10 minutes. You can wrap the bread in foil for softer crust or leave it exposed if you want to restore crispness. Avoid microwaving if possible, since it makes the bread chewy and rubbery. For a fast but tasty option, a toaster oven works great to warm slices without drying them out.

FAQs

How do I know if my sourdough starter is active enough for this recipe?

You want your starter to be bubbly and roughly doubled in size within 4 to 6 hours after feeding. It should have a pleasant tangy aroma and be easy to stir. If it passes the float test—dropping a small spoonful into water and it floats—then it’s ready to use for this bread.

Can I use different types of olives in this recipe?

Absolutely! I recommend pitted olives for ease, but you can mix varieties like Castelvetrano for their buttery sweetness and Kalamata for their tang and depth. Feel free to try others like green or black olives depending on your taste preferences.

What if I don’t have a Dutch oven for baking?

You can bake this bread on a preheated pizza stone or heavy baking sheet instead. To create steam and get a crusty loaf, place a shallow pan of water in the oven bottom or spritz the oven walls with water right after placing the dough inside.

Is the 24-48 hour fridge proof essential?

While you can shorten this step, I highly recommend the long cold proof because it develops deeper flavors and improves dough strength. Less time means less tang and complexity, but you’ll still get good bread if you’re short on time.

How should I score the dough if I’m new to it?

Start with a simple single slash about 3 to 4 inches long across the top of the loaf. Use a very sharp knife or a razor blade at a 30-degree angle. This helps the bread expand beautifully in the oven instead of cracking unpredictably.

Conclusion

I can’t encourage you enough to try this Rosemary Olive Sourdough Bread Recipe at home. There’s something magical about turning a few simple ingredients into a loaf bursting with fragrant rosemary and savory olives, all wrapped in that wonderfully chewy sourdough crumb. Whether you’re a seasoned baker or just starting your sourdough journey, this recipe is one I come back to again and again, and I know you’ll love it just as much as I do.