Rosemary Olive Sourdough Bread

How to make Rosemary Olive Sourdough Bread with whole roasted garlic that requires no kneading and rises overnight. Video.

What you’ll need:

• Sourdough Starter -make sure your starter is active and bubbly and doubles within 6 hours of feeding!
• Bread flour
• Salt
• Kalamata Olives
• Rosemary
• Roasted Garlic
• A Dutch Oven

How to make Rosemary Olive Sourdough Bread (instructions)

Step 1. Mix the flour and salt in a bowl.  (See the recipe card for detailed measurements.)

Step 2. Mix the water and starter in another container.

Step 3: Pour the water/starter mixture into the flour bowl and mix to incorporate, until all the flour is combined. If your mixture is very dry, it is OK to add a little bit of water so all th flour is incorporated. Cover the bowl with a damp kitchen towel.

Step 4. Wait 15 minutes and then do two sets of “stretch and folds”, 15 minutes apart.  You already know how to do this, but here is a refresher.

Step 5. Cover with a damp towel and let the dough rise overnight on the counter.

In the morning, the dough will have swollen, and jiggle like a full belly.

Step 6. When you think the dough has risen sufficiently, scrape the sides with a dough scraper (or wet fingers) and gently pour onto a well-floured surface. Gently pat into a rectangle, roungly 9 x 13.

Step 7. Sprinkle in the ingredients you want to add. Here I’m using kalamata olives, roasted garlic and rosemary.

The roasted garlic adds so much flavor!

I really love this combo!

Step 8. Using a dough scraper lift one side up and over like a trifold letter. You can also simply roll up the loaf into a log if that feels easier.

Tip: If doing the trifold, lift the other side, being mindful to overlap, so the dough is in between the filling, so the filling gets spread out in the final baked bread. Let this rest 15 minutes.

Step 9: Then repeat, turning the dough horizontally, gently flattening it out again, just a little, and tri-folding it once more, in the opposite direction. (Alternatively if you have rolled the dough into a log, turn it seam side down and fold under the ends to match the size of the banneton.)

Step 10: Lift it into a well-floured banneton ( rice flour is best). You can sprinkle the banneton with more olives and herbs to decorate the top of the loaf. Be sure it is seam side up, pinching any seams closed. If you don’t have a banneton, use a parchment-lined bowl sprayed with a little olive oil.

Step 11. Refrigerate for one hour while you preheat the oven with your lidded Dutch oven inside.

Step 12: When ready to bake, here is an easy way to get the dough into the dutch oven. Cover the dough with parchment and flip it onto the counter.

Alternatively, if you are an experienced baker, feel free to flip the sourdough directly into the dutch oven, you actually don’t “need” the parchment, we only use it here to make the dough easier to center.

Step 13: Score using a razor or lame, then lift the dough and parchment into the dutch oven and bake!

Here I’m using a lame to score the bread. It makes it very easy. If you’ve been baking a while, and plan on doing it more. Now is the time to treat yourself to a lame. It makes scoring fun! Also, consider getting a Banneton.

Step 14: Bake the bread in a 500F oven, covered, for 20 minutes, remove the lid and check the bread temp -internal bread temp should be around 200F. Continue baking uncovered 5-10 more minutes until deeply golden and internal temp reaches 204-208F.

If when you remove the lid, and the dough is has not yet reached 200F, replace the lid for a few more minutes, to let it get up to 200F before uncovering.

Serving suggestion

Let the bread rest 1 hour before cutting into it. Enjoy! I love this bread toasted, and served with good olive oil and balsamic for dipping.

Storage

Wrap in a kitchen towel or paper bag, or use a large zip lock. Store on the counter for 4-5 days, or in the fridge for 10 days. Or slice and freeze.

 

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