![['Close-up of a crusty Rosemary Olive Sourdough Bread with visible herbs and olives.', 'Side view of freshly baked Rosemary Olive Sourdough Bread showcasing its golden crust.', 'Juicy Rosemary Olive Sourdough Bread highlighting sliced olives and rosemary sprigs.', 'Detailed view of artisan Rosemary Olive Sourdough Bread emphasizing its texture and ingredients.']](https://snacknova.com/wp-content/uploads/2026/06/u6426281249_close_up_photo_side_view_from_reddit._taken_with__fe5c2e55-cc72-407c-8d01-609c4d20729b_0.webp)
Rosemary-Olive Sourdough Bread
A flavorful and aromatic sourdough bread infused with fresh rosemary and olives, perfect for sharing.
Ingredients
Dough
- 375 g room temperature water
- 12 g salt (see notes above)
- 100 g bubbly, active starter (see notes above)
- 500 g bread flour
- 15 ml extra-virgin olive oil (for drizzling)
- 142 g pitted olives (any variety, sliced)
- 2 tablespoons fresh rosemary
Instructions
- Mix water, salt, starter, and flour until a sticky dough forms; rest for 30 minutes.
- Perform 8-10 stretch and fold cycles, then rest for 1 hour.
- Shape dough, spread olives and rosemary, fold envelope-style, and rest for 1 hour.
- Gently shape into a ball, proof until volume increases by 50-75%, then rest for 30-60 minutes.
- Transfer to a floured banneton, refrigerate for 24-48 hours.
- Preheat oven with Dutch oven to 450°F, score the dough, bake covered for 30 minutes, then uncovered for 10-15 minutes. Cool before slicing.
Notes
This loaf stays fresh for up to 3 days in an airtight container and freezes well.