Rosemary Olive Sourdough Bread | Recipe Cart
How to make Crusty Sourdough Bread, infused with rosemary, roasted garlic and olives that requires no kneading and rises overnight. Made with sourdough starter
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Cooking tools:
- Banneton
- Dutch oven
- Bench scraper
- Lame
- Instant-read thermometer
- Cooling rack
- Oven
- Mixing bowl
- Wooden spoon
- Fork
- Kitchen towel
- Parchment paper
- Measuring spoon
- Chef's knife
- Kitchen timer
Ingredients
- 4 cups organic white bread flour (520 grams) see notes
- 2 teaspoons sea salt (12 grams)
- 1/3 cup sourdough starter (use after it has peaked) 90 grams
- 1 7/8 cup water (385 grams)
- 3/4 cup chopped kalamata olives
- 2-3 tablespoons fresh rosemary, chopped
- 1/2 cup roasted whole garlic cloves (optional but good)
- rice flour for dusting (or sub regular flour)
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