Olive and Rosemary Artisan Sourdough

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There's something truly special about the combination of briny olives, fragrant rosemary, and the rich tang of naturally leavened bread. This Olive and Rosemary Artisan Sourdough is a perfect balance of rustic chewiness and a soft, airy crumb, making it an excellent choice whether you're a seasoned baker or just getting started with sourdough. The best part? This is one of those same-day sourdough bread recipes that lets you enjoy fresh, homemade bread without an overnight rise.

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Olive and Rosemary Artisan Sourdough

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Bulk fermentation and proofing 4 hours hrs 45 minutes mins

Total Time 6 hours hrs

Course Side Dish

Cuisine European

Servings 1 large loaf

Equipment

• Large Mixing Bowl
• Bench scraper
• Dutch oven or baking stone
• Banneton basket or a bowl with a towel
• Sharp knife or lame for scoring
• Parchment paper

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Ingredients

  

• 500 g 4 cups bread flour
• 100 g 1/2 cup active sourdough starter
• 350 g 1 1/2 cups water
• 10 g 2 tsp sea salt
• 100 g 2/3 cup pitted Kalamata olives, chopped
• 1 tbsp fresh rosemary finely chopped

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Instructions

 

Mix the Dough

1. In a large bowl, combine the bread flour and water, mixing until no dry spots remain. Let this rest (autolyse) for 30 minutes to improve gluten development.
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Incorporate the Starter and Salt

1. Add the active sourdough starter and salt to the dough. Mix thoroughly by hand using a stretch-and-fold method.

Bulk Fermentation & Folding

1. Let the dough rest in a covered bowl for 4 hours at room temperature, performing stretch-and-folds every 30 minutes. After the first hour, gently fold in the chopped olives and rosemary.
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Shaping

1. Turn the dough onto a lightly floured surface, shape it into a round or oval, and place it into a well-floured banneton basket or a bowl lined with a floured towel.

Proofing

1. Cover and let the dough proof at room temperature for 1.5 hours, until slightly puffy but not over-proofed.

Baking

1. Preheat the oven to 475°F (245°C). Place a Dutch oven inside to heat for 30 minutes. Transfer the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 25 minutes until golden brown.

Cooling

1. Allow the loaf to cool for at least an hour before slicing to ensure the crumb sets properly.

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Pairings

This Olive and Rosemary Artisan Sourdough pairs beautifully with a drizzle of extra virgin olive oil and balsamic vinegar. It also makes an excellent base for open-faced sandwiches with soft cheeses like brie or goat cheese. If you’re feeling adventurous, try it alongside a hearty tomato soup or a charcuterie board with cured meats.

FAQs

1. Can I use different types of olives?

Yes! While Kalamata olives add a deep, briny flavor, you can use green olives or even a mix of both for variety.

2. What if I want a softer crust?

For a softer sourdough bread recipe, brush the crust with butter or olive oil immediately after baking, or store the bread in a plastic bag once cooled.

3. Can I make this with an overnight proof?

Absolutely! If you prefer a deeper flavor, let the dough proof overnight in the fridge and bake it the next day.