Rosemary Olive Sourdough Bread Recipe

Ingredients

Dough

• 4 cups organic white bread flour (520 grams)
• 2 teaspoons sea salt (12 grams)
• 0.33 cup sourdough starter (90 grams, use after it has peaked)
• 1.875 cups water (385 grams)

Mix-ins

• 0.75 cup chopped kalamata olives
• 3 tablespoons fresh rosemary, chopped
• 0.5 cup roasted whole garlic cloves (optional)

For Dusting

• rice flour for dusting (or sub regular flour)

Instructions

Prepare the Dough

1. At night, in a large bowl, mix flour and salt together. In a small bowl, mix starter and water together using a fork.
2. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour.
3. The dough will feel thick, heavy, and shaggy. If the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated.
4. Cover with a damp kitchen cloth, wait 15 minutes, and do 2 sets of stretch and folds, 15 minutes apart.

First Rise

1. Let rise overnight on the counter 10-14 hours. 65F-70F is ideal.
2. In the morning, the dough should have swelled, but not quite doubled. Do the poke test.

Shape the Dough

1. Prepare your banneton by dusting with rice flour. You can place some olives and rosemary in the bottom (which will end up being the top).
2. Using a wet dough scraper or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface.
3. Gently flatten the dough with your fingertips into a rough rectangle about 1½ inches thick. Sprinkle the olives, rosemary, and garlic over the surface.
4. Using the dough scraper, lift up one side, stretching just a bit up and over to the middle, then fold up the other side, like a tri-fold envelope.
5. Turn the dough horizontally and let rest for 10 minutes. Then repeat: gently flatten with fingertips, then do another tri-fold.
6. Pinch the seams closed and lift into the prepared banneton, seam side up.

Second Rise and Bake

1. Place dough in the fridge uncovered for 1 hour while you preheat the oven to 500F (or 475F) with your lidded Dutch oven inside.
2. Pull the dough from the fridge. Place a piece of parchment over the banneton and flip the dough, setting down on the counter over the parchment.
3. Score ¾ to 1 inch deep at a 45-degree angle wherever you want the dough to puff up. One slash is fine, or create a design.
4. Pull the Dutch oven from the oven and close the oven door. Remove the lid, place the scored dough into the Dutch oven, lifting it by the corners of the parchment. Quickly cover and place back in the oven.
5. Bake for 20 minutes with convection on (or 25 minutes without convection, or 28 minutes at 450F). Remove the lid—the interior should reach 200F.
6. Once the internal temp is 200F, uncover the bread, lower heat to 450F, and continue baking 10-15 minutes until deeply golden and internal temp reaches 204-208F.
7. Remove from the Dutch oven and let cool 1 hour on a rack or tilted up on its side before slicing so you don't let the steam out.

Notes

• Allow 10-14 hours rising time. Plan to mix the dough in the evening and bake the next morning.
• If you don't have a banneton, use a regular bowl lined with a well-floured kitchen towel.
• Master the basic no-knead sourdough recipe before attempting this version with mix-ins.
• Don't be afraid to let the loaf get deeply golden—pale loaves lack the best crust development.