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–+ servings
Two pans of rosemary olive sourdough bread.

Rosemary Olive Sourdough

Kate Schat
A fragrant bread to enjoy in savoury capacities such as with chicken thigh stew or as the base for grilled cheese.
5 from 1 vote
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Prep Time 8 hours
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Course Bread
Cuisine American
Servings 24 slices
Calories 65 kcal

Ingredients
  

  • 2 - 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon dry rosemary
  • ½ cup sliced or chopped olives of choice
  • ¾ cup active sourdough starter
  • 1 cup warm water
  • 2 tablespoons honey
  • 2 tablespoons olive oil

Instructions
 

  • Combine flour, salt, rosemary, and olives and toss to coat.
  • Add in remaining ingredients and mix until just combine. This is a wet dough, but it shouldn't be super sticky.
  • Let sit 20-30 minutes then with a wet hand gently knead it. This is when you add more flour if you want.
  • Let rise until doubled, about 6-8 hours in a warm house with happy starter.
  • Shape into one large rustic loaf on a baking pan or two smaller loaves in loaf pans.
  • Let rise until almost doubled then turn oven on to 375°F.
  • Give it a good slash on top.
  • Bake single loaf for 25 minutes, turn around and then another 20 minutes. For two smaller loaves, do 20 and 15 minutes.
  • I always check the temperature of my loaves to make sure they are done. Aim for about 180°F in the center of the loaf.

Notes

  • Make sure you are using active starter, as this is your yeast for the bread!
  • Don't add too much flour - let it rest 20 minutes before kneading and determining if it needs more.
  • Not a fan of olives? Try some roasted red peppers, drained and dried before chopping.

Nutrition

Calories: 65kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 190mgPotassium: 13mgFiber: 0.4gSugar: 1gVitamin A: 11IUVitamin C: 0.01mgCalcium: 4mgIron: 1mg
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