This homemade Sourdough Rosemary Bread has a beautifully crisp golden crust, a soft and chewy center, and the fresh, earthy flavor of rosemary in every bite. It is made with an active sourdough starter and needs no commercial yeast. Although the dough takes time to ferment, the hands-on work is surprisingly simple.
Recipe Details
Prep Time: 30 minutes
Resting/Proofing Time: 12–22 hours
Bake Time: 40–45 minutes
Total Time: About 13–23 hours
Yield: 1 loaf
Servings: 10–12 slices
Ingredients
- 100 g active sourdough starter, bubbly and recently fed
- 350 g lukewarm water
- 500 g bread flour
- 10 g fine sea salt
- 1–2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- Extra rosemary for topping, optional
Optional Add-Ins
For a different version, try adding:
- Roasted garlic
- Parmesan cheese
- Asiago cheese
- Caramelized onions
- Black pepper
- Sun-dried tomatoes
- A little grated lemon zest
For a simple classic loaf, however, rosemary and olive oil are all you really need.
Equipment
- Large mixing bowl
- Dutch oven with lid
- Dough scraper
- Kitchen scale
- Parchment paper
- Banneton or proofing basket
- Sharp knife or bread lame
Instructions
1. Mix the Dough
First, add the active sourdough starter and lukewarm water to a large bowl. Stir until the starter is mostly dissolved.
Next, add the bread flour and mix with your hands or a dough whisk until no dry flour remains. The dough will look rough and sticky at this stage.
Cover the bowl and let the dough rest for about 30–45 minutes.
2. Add Salt, Rosemary and Olive Oil
After the initial rest, sprinkle the salt over the dough.
Then add the chopped rosemary and olive oil. Pinch and fold the dough several times until everything is evenly incorporated.
At first, the dough may feel sticky, but it should become smoother as you continue folding.
3. Stretch and Fold
Now begin the stretch-and-fold process.
With slightly wet hands, grab one side of the dough, stretch it upward gently, and fold it over the center. Turn the bowl and repeat on all four sides.
Complete 3–4 sets of stretch and folds, about 30 minutes apart.
As a result, the dough should gradually become stronger, smoother, and more elastic.
4. Bulk Fermentation
Cover the bowl and leave the dough at room temperature until it becomes noticeably puffy and increases in volume by roughly 50–75%.
Depending on your starter and room temperature, this can take approximately 4–7 hours.
Do not rely only on the clock. Instead, look for bubbles along the sides of the dough and a soft, airy appearance.
5. Shape the Bread
Lightly flour your work surface and gently transfer the dough onto it.
Shape the dough into a round by folding the edges toward the center. Then turn it over and gently drag it toward you to create surface tension.
Place the shaped dough seam-side up into a well-floured banneton or bowl lined with a floured kitchen towel.
6. Cold Proof
Cover the dough and place it in the refrigerator.
Let it proof overnight for approximately 8–16 hours.
The long, cool fermentation develops a deeper sourdough flavor and makes the dough easier to score.
7. Preheat the Oven
The next day, place your Dutch oven inside the oven.
Preheat the oven to 475°F (245°C) for at least 30–45 minutes.
Meanwhile, keep the dough refrigerated until you’re ready to bake.
8. Score the Dough
Place a piece of parchment paper on your counter and carefully turn the dough onto it.
Dust off excess flour if necessary.
Using a bread lame or very sharp knife, make one deep slash across the top. You can also add a few smaller decorative cuts and sprinkle a little extra rosemary over the surface.
9. Bake
Carefully transfer the dough into the hot Dutch oven.
Cover with the lid and bake at 475°F (245°C) for 20 minutes.
Then remove the lid, reduce the temperature to 450°F (230°C), and bake for another 20–25 minutes, or until the crust is deeply golden brown.
For an extra-crisp crust, you can leave the bread in the turned-off oven for another 5 minutes with the door slightly open.
10. Cool Completely
Finally, transfer the bread to a wire rack.
Allow it to cool for at least 1–2 hours before slicing.
Although it may be tempting to cut into it immediately, cooling allows the crumb to finish setting and prevents the inside from becoming gummy.
Nutrition Facts
Approximate per slice, assuming 12 slices:
- Calories: 185
- Carbohydrates: 35 g
- Protein: 6 g
- Fat: 2 g
- Fiber: 1 g
- Sodium: 325 mg
Nutrition values are estimates and can vary depending on the flour, starter, olive oil, and slice size used.
Tips for Perfect Rosemary Sourdough Bread
- Use an active starter: Your starter should be bubbly, active, and able to rise predictably after feeding.
- Don’t add too much rosemary: Fresh rosemary has a strong flavor, so 1–2 tablespoons is usually enough.
- Watch the dough, not just the clock: Fermentation speed changes with room temperature.
- Don’t skip the cold proof: Refrigerating the dough overnight helps develop flavor and makes scoring easier.
- Preheat the Dutch oven: A properly heated Dutch oven gives the bread better oven spring and a crispier crust.
- Let it cool: Cutting the loaf too early can result in a gummy crumb.
Fresh vs. Dried Rosemary
Fresh rosemary gives this loaf a brighter, more fragrant flavor. However, dried rosemary can also be used when fresh isn’t available.
Use approximately 1–2 teaspoons of dried rosemary in place of the fresh rosemary.
How to Store
Once completely cool, store the bread in a paper bag or bread box at room temperature for up to 3 days.
Avoid storing freshly baked sourdough in the refrigerator because the cold temperature can make the bread stale more quickly.
For longer storage, slice the loaf and freeze it in an airtight freezer bag for up to 3 months. Individual slices can be removed as needed and toasted directly from frozen.
Frequently Asked Questions
Can I use dried rosemary?
Yes. Use about 1–2 teaspoons of dried rosemary instead of fresh rosemary.
Why is my sourdough bread dense?
A dense loaf can happen when the starter isn’t active enough, the dough is under-fermented, or the dough is handled too aggressively during shaping.
Can I make this without a Dutch oven?
Yes. A Dutch oven is ideal because it traps steam around the dough, but you can bake the loaf on a baking stone or heavy baking sheet while creating steam in the oven.
Can I add garlic?
Absolutely. Roasted garlic pairs especially well with rosemary. Use cooled roasted garlic rather than raw garlic for a milder flavor.
How do I know when the bread is done?
The crust should be deep golden brown and crisp. If using a thermometer, the center should generally reach around 200–210°F (93–99°C).
Final Thoughts
This Sourdough Rosemary Bread is a wonderful everyday loaf with a rustic crust, chewy crumb, and fragrant rosemary flavor. The overnight fermentation does most of the work for you, so once the dough is mixed and folded, you can simply let time develop the flavor.
Serve it warm with butter, alongside soup, or use thick slices for sandwiches and toast. It is simple enough for a beginner but delicious enough to become a regular part of your baking routine.
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