Olive Rosemary Parm Sourdough Bread
Make the Dough: In a large bowl, mix starter, water, flour, and salt. Combine to form a stiff dough. Cover with a towel and let rest for 30 minutes-1 hour.
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Cooking tools:
- Dutch oven
- Proofing basket
- Lame
- Bread knife
- Oven
- Mixing bowl
- Kitchen towel
- Parchment paper
- Kitchen shears
Ingredients
- 150 g bubbly, active sourdough starter
- 720g water
- 1020g bread flour
- 18g salt
- 320g pitted green olives (preferably castelvetrano olives) finger crushed
- 1tbs crushed rosemary
- 1/2tsp-1tsp thyme
- 80 g (1/2 cup) ground Parmesan cheese
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