Rosemary Olive Sourdough Bread
This rosemary and olive sourdough bread is savory and delicious! It's perfect for dipping in olive oil and balsamic vinegar, or as the base for avocado toast!
Equipment
- Dutch Oven
- Mixing Bowl
- Kitchen scale or measuring cups and spoons
- Shaping Basket
- Large Proofing Bag or Plastic Grocery Bag
- Parchment Paper or Silicone Baking Mat
- Razor Blade, Bread Lame, or Sharp Knife for scoring
- Bowl Scraper (optional)
Ingredients
- ¼ cup (50 g) Active Sourdough Starter
- 1 1/3 cups + 2 Tbs. (350 g) Filtered Water
- 4 cups + 2 Tbs. (500 g) Bread Flour
- 1 ½ tsp. (10 g) Fine Sea Salt
- ¾ cup (135 g) Kalamata Olives drained and coarsely chopped
- 1 Tbs. (2 g) Fresh Rosemary coarsely chopped
Instructions
- Mix starter, water, flour, and salt in a large mixing bowl by hand until a shaggy dough forms. There should be no overly wet or dry spots in the dough.
- Cover and rest for 1 hour.
- Perform 1 set of stretch and folds (instructions below). Cover and rest for 30 minutes.
- Sprinkle olives and rosemary across the top of the bread dough. Perform second set of stretch and folds. Cover and rest for 30 minutes.
- Perform 4 more sets of stretch and folds with 30 minute rest between sets.
- After the 6th set of stretch and folds, rest the dough for 2-3 hours until it’s grown by ~ 75% (just shy of doubled).
- Scrape your dough onto a floured surface and shape into ball (instructions below). Cover and rest for 30 minutes.
- Turn dough over and shape one additional time following instructions from step 7.
- Move dough, seam side up into a well floured shaping basket. Cover basket with a plastic bag and place in the refrigerator for up to 36 hours.
- When ready to bake, preheat Dutch Oven in 500 F degree oven for 30 minutes.
- Remove olive rosemary sourdough from the refrigerator and turn out onto a piece of parchment paper or silicone baking mat. Use razor blade, bread lame, or sharp knife to score bread to your preference.
- Remove Dutch Oven from oven and reduce temperature to 450 F degrees. Place dough into Dutch oven with the lid on and bake in oven for 20 minutes. After 20 minutes, remove the lid and continue to bake for an additional 20 minutes until the bread has a nicely browned crust.
- Remove from Dutch Oven and cool for 1 hour before serving.
Notes
How to Stretch and Fold Your Dough:
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- Pick up one side of your dough and stretch it up about 10 inches. Next, bring the dough in your hand over to the opposite side of your dough, essentially folding your dough in half.
- Turn your bowl 90 degrees and repeat the stretching and folding process.
- Continue turning 90 degrees and repeating until all 4 sides have been stretched and folded over.
How to Shape Your Dough:
Here is a video showing how I shape my dough.-
- Lay dough out onto a floured surface and shape roughly into a flat circle.
- Imagine your dough as a clock. Pick up the edge of your dough at 12, and fold to the center of your circle.
- Next pick up the edge of your dough at 6 and bring to the center of the circle as well.
- Repeat with the edges of the dough at 3 and 9.
- Your dough will now have a square-like appearance. Pick up the top right corner of the dough and bring it to the center of the dough.
- Next bring the bottom left corner of the dough to the center, then the top left and bottom right to the center.
- Pick up your dough and flip it fold side down.
- Cup your hands around the dough using your non dominant hand to support the dough, and the dominant hand to move the dough in a circular motion tucking the side under as you go. This is the trickiest part to explain, so I strongly recommend watching the video above.
- Continue until you feel the dough become slightly more dense in your non dominant hand, and a smooth exterior starts to form on your dough.
Tried this recipe?Let us know how it was!