How to Make a Delicious Olive-Oil Rosemary Sourdough Loaf

This Rosemary Olive Oil Sourdough Loaf is a delightful fusion of fragrant rosemary and rich olive oil, resulting in a crusty bread with a tender, aromatic crumb. Perfect for sandwiches, toasts, or just enjoying with a pat of butter, this loaf brings a touch of Mediterranean flair to your kitchen.

You can make your own sourdough starter by following my simple process. Or, there’s nothing wrong with getting started in the world of sourdough by buying a well-established starter from a reputable seller.

In addition to some of the benefits of sourdough starter over commercial yeast (such as improved flavor, digestibility/nutrient absorption, and shelf life), the no-knead method featured in this recipe can also boost your final results.

Items Needed:

• Small pan (for toasting spices, if using dried rosemary)
• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (recommended for accurate measurements)
• Damp cloth
• Spray bottle (suggested: for misting between stretch & folds)
• Bench scraper
• Parchment paper
• 9″ banneton (proofing basket)
• Bread lame, sharp knife, or razor blade (for scoring)
• Dutch oven or heavy cast iron pot with lid
• Digital baking thermometer
• Wire rack

Ingredients:

• 135g levain (from 50g starter, 80g water, and 65g flour)
• 325g water
• 1 TBSP extra-virgin olive oil (plus more for brushing, if desired)
• 450g bread flour
• 14g salt (plus large grain sea salt for sprinkling)
• 1 TBSP diastatic malt powder (optional)
• 2 TBSP fresh, minced rosemary (or 1 to 1.5 TBSP dried rosemary), plus extra for sprinkling (optional)

Instructions:

1. Preparing the Starter/Levain:

• Around 6 hours before you plan to mix your dough, feed your starter equal parts bread flour and water (at least 100g of each) to use 135g later.
• Alternatively (my preferred method): Take 50g out of the starter and combine it in a separate container with 80g water and 65g bread flour. Cover and keep at room temperature. Note: Although the starter plus the water and flour equals 195g, some of it will stick to the container, so it will yield the target of 135g.
• The levain or starter should roughly double in size and be bubbly and active when used to make bread.

2. Mixing the Dough:

• In a large bowl, combine the water, levain, and olive oil. Stir until well mixed.
• Add the bread flour, salt, and optional diastatic malt powder. Mix until all ingredients are combined. The dough will be shaggy and sticky.
• Cover the bowl with a damp cloth to prevent surface drying.

3. First Stretch and Folds:

• Let the dough rest for about 30 minutes.
• Perform the first set of stretch and folds:
  1. Wet your hands to prevent sticking.
  2. Grab a portion of the dough from the edge, stretch it up, and fold it towards the center.
  3. Rotate the bowl 90 degrees and repeat the process. Do this 4-6 times, rotating the bowl after each fold.
  4. Keep the dough covered with a damp cloth during the rest periods between folds.

4. Adding Rosemary Gradually:

• Sprinkle a quarter of the minced fresh rosemary (or dried rosemary) over the dough during each of the next four stretch and folds. This gradual addition helps ensure better distribution of the rosemary throughout the dough.

5. Additional Stretch and Folds with Coil Folds:

• Repeat the stretch and folds every 30 minutes for a total of 4 sets (approximately 2 hours).
• After each set, incorporate coil folds by gently lifting the dough from the center, allowing it to fold under itself, forming a coil shape underneath.

6. Primary Fermentation:

• After the final set of folds, keep the bowl covered with a damp towel.
• Let the dough rise until it has nearly doubled in size, approximately 3-4 more hours, depending on the ambient temperature (70-78°F works well).

7. Shaping and Secondary Fermentation:

• Flour your work surface and gently turn the dough out onto it. Let it rest for 10 minutes.

• Shape the dough into a boule (round shape) by pulling it towards yourself in a circular motion, creating surface tension.
• Liberally flour the 9″ banneton, using either regular flour or rice flour for a cleaner release.
• Place the shaped dough seam-side up in the well-floured banneton. Cover with a dry towel.

• Choose one of the following options:
• Room Temperature: Let it rise for 2-4 hours, or until it passes the poke test (when gently poked, the dough springs back slowly).
• Refrigerator (recommended): Place the covered banneton in the refrigerator for slow fermentation. Allow the dough to cold ferment for 12-24 hours. This slow fermentation enhances the flavor and texture. Be careful not to overproof.

8. Preheating the Oven:

• About 1 hour before baking, preheat your oven to 485°F (250°C) with a Dutch oven or a heavy cast iron pot (with its lid) inside, in the lower third of the oven. You can also add a cast iron pan on a bottom rack, and add a couple cups of ice just prior to baking for steam. (You will remove the ice/pan at the midway point of cooking when the Dutch oven lid is removed.)

9. Baking:

• 30 minutes before baking, you may opt to place the dough-filled banneton in the freezer to help the dough keep its shape when poured out and to prevent over-proofing.
• When ready to bake, carefully turn the dough out of the banneton onto a piece of lightly floured parchment paper. Score the top with a sharp knife or razor blade.

10. Cooling:

• You can keep the bread in the Dutch oven inside the main oven, turned off with the door open, for 25 minutes. This helps to set the crust.
• After 25 minutes, transfer the bread to an elevated wire rack. Let it cool completely overnight or up to 24 hours to fully cure. This extended curing time allows the bread to develop its full flavor and makes it easier to slice without squishing.