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Rosemary Olive Sourdough Bread Recipe

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4.3 from 10 reviews

This recipe guides you through making a flavorful and aromatic Rosemary Olive Sourdough Bread with a tender crumb and crisp crust. The process includes mixing a sticky dough, incorporating fresh rosemary and olives through lamination and stretch-and-fold techniques, followed by a slow bulk fermentation and extended cold proofing. Baked in a cast iron Dutch oven, this bread develops a beautiful golden crust and deep flavor, perfect for sandwiches or enjoying on its own.

  • Total Time: Approximately 48 hours and 45 minutes (including cold fermentation and proofing)
  • Yield: 1 large loaf (about 1 serving as per recipe standard)

Ingredients

Dough 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

Add-ins and Finishing

  • Extra-virgin olive oil, for drizzling and oiling surfaces
  • 5 ounces pitted olives (mix of Castelvetrano and Kalamata), sliced
  • 2 tablespoons fresh rosemary

Instructions

  1. Make the dough: Place water in a large bowl. Stir in the salt, then add the sourdough starter and incorporate gently with a spatula. Add flour and mix until a sticky dough ball forms. Cover and let rest for 30 minutes to hydrate.
  2. Stretch and fold: Using a wet hand, grab a corner of the dough and pull it into the center; repeat 8–10 times until the dough becomes smooth and elastic. Cover and rest for 1 hour.
  3. Laminate the dough: Oil a work surface. Drizzle olive oil around the dough edge, turn the dough out onto the surface. Spread dough into a 15×20 inch rectangle. Distribute half the olives and rosemary evenly, pressing gently into the dough. Fold the dough envelope-style from the right and left edges twice, then sprinkle remaining olives and rosemary and fold again from top and bottom edges. Return dough to bowl, cover, and rest 1 hour.
  4. Final stretch and fold: With two wet hands, gently lift and stretch the dough from the center, folding the edges underneath to form a rough ball. Fold in half 1–2 times more to tighten the shape.
  5. Bulk fermentation (first rise): Transfer dough to a straight-sided vessel and cover. Let rise at room temperature until volume increases by 50–75%, surface shows bubbles, and it jiggles when moved, typically 5–10 hours depending on kitchen temperature.
  6. Shape and rest: Transfer dough to a clean work surface, lightly flour if sticking. Shape into a round by folding edges to the center and turning repeatedly to build tension. Let rest seam side up for 30–60 minutes.
  7. Proof the dough: Line a 10-inch banneton with a flour sack towel dusted with flour or rice flour if desired. Shape dough again if needed, place in banneton seam side up, pinch seam closed, cover with towel, place into airtight bag, and refrigerate for 24–48 hours for cold proofing.
  8. Prepare the oven: About 45 minutes before baking, place a Dutch oven in the oven and preheat to 450°F. Cut parchment to fit your baking vessel.
  9. Score: Remove dough from fridge, unwrap towel, place parchment over dough, invert banneton onto countertop to release dough. Using a sharp knife or razor blade, score the dough with desired pattern. Use parchment to transfer dough to the preheated Dutch oven.
  10. Bake: Bake covered for 30 minutes at 450°F, then uncover, reduce temperature to 400°F, and bake another 10–15 minutes until crust is golden brown. Cool on wire rack for 30 minutes before slicing.
  11. Store the bread: Store the bread in an airtight container at room temperature for up to 3 days. It also freezes well when properly wrapped.

Notes

  • The salt amount is precise to balance flavor without inhibiting yeast activity.
  • Use an active, bubbly sourdough starter for best fermentation results.
  • Use a banneton lined with a flour sack towel for shaping and proofing to maintain dough shape and prevent sticking.
  • The dough is sticky; using lightly oiled hands and surfaces aids handling.
  • Cold proofing in the fridge for 24–48 hours develops flavor and crumb structure.
  • Use a Dutch oven for baking to simulate steam and achieve a crusty exterior.
  • If you do not have a bench scraper, use your hands carefully for folding and shaping.
  • Adjust proofing times depending on ambient temperature and starter strength.
  • Author: Daisy
  • Prep Time: 30 minutes active, plus multiple rest periods totaling about 3 hours
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-inspired, Artisan

Find it online: https://dishiary.com/rosemary-olive-sourdough-bread-recipe-2/