Rosemary sourdough bread combines the tangy flavor of sourdough with the fragrant, earthy taste of rosemary. It’s perfect for sandwiches, alongside soups, or simply toasted with butter. The crispy crust and soft crumb are sure to delight.
Introduction
This rosemary sourdough bread is perfect for anyone who loves the aromatic flavors of fresh herbs. The rosemary adds depth and earthiness to the sourdough, making it a unique bread that’s perfect for any occasion.
Why You’ll Love This Rosemary Sourdough Bread
- Rustic and flavorful: The rosemary adds a fragrant touch to the tangy sourdough.
- Crispy crust: The sourdough develops a beautiful golden, crispy crust.
- Perfect for sandwiches: It’s hearty and flavorful, making it perfect for toasted sandwiches.
- Great for pairing with soups: The bread’s flavor complements a wide range of soups.
- Meal prep-friendly: Make the dough in advance and bake fresh bread anytime.
Ingredients for Rosemary Sourdough Bread
For the Dough:
- Active sourdough starter (1 cup): Gives the bread its tangy flavor and rise.
- Bread flour (3 cups): Forms the structure of the bread.
- Water (1 1/4 cups): Hydrates the dough.
- Olive oil (2 tablespoons): Adds richness and flavor.
- Rosemary (2 tablespoons, finely chopped): Fresh rosemary infuses the dough with flavor.
- Salt (1 1/2 teaspoons): Balances the bread’s flavor.
Rosemary Sourdough Bread Recipe (How to Make It)
Prep Time: 15 minutes
Rise Time: 12 hours (overnight)
Bake Time: 35–40 minutes
Servings: 8 slices
- 1. Mix the dough. In a large bowl, combine sourdough starter, water, olive oil, and salt. Stir in flour until a shaggy dough forms.
- 2. Knead the dough. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Add chopped rosemary halfway through the kneading process.
- 3. Bulk fermentation. Cover the dough and let it rise at room temperature for 6 hours, folding the dough every 30 minutes for the first 2 hours.
- 4. Shape the loaf. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
- 5. Final proof. Let the loaf proof for another 6 hours.
- 6. Bake the bread. Preheat the oven to 450°F. Bake the bread for 35–40 minutes until golden brown and crisp.
- 7. Cool and serve. Let the bread cool completely before slicing.
Reader Review: “The rosemary gives the bread such an amazing flavor. It’s the perfect accompaniment to soups and salads.”
Tips for Perfect Rosemary Sourdough Bread
- Use fresh rosemary: Fresh rosemary gives the bread the best flavor.
- Let the dough rise fully: Don’t rush the rise for the best texture and flavor.
- Check for doneness: The bread should sound hollow when tapped on the bottom.
Variations & Substitutions
- Garlic rosemary bread: Add minced garlic to the dough for extra flavor.
- Olive and rosemary bread: Add black olives for a Mediterranean twist.
Storing & Reheating
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the oven for 10 minutes at 350°F.
Serving Suggestions & Pairings
- Serve with olive oil and balsamic vinegar for dipping.
- Pair with soup or salad for a hearty meal.
- Toast and top with butter for a delicious breakfast.
If you make this rosemary sourdough bread, leave a rating and comment! Let me know how you enjoyed it.
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Rosemary Sourdough Bread (Herb-Infused, Flavorful, Best Ever)
- Total Time: 14 hours (including rise time)
- Yield: 8 slices
- Diet: Vegetarian
Description
This rosemary sourdough bread combines the tangy flavor of sourdough with the aromatic essence of fresh rosemary. The crispy crust and soft crumb make it perfect for sandwiches, soups, or simply enjoying with butter.
Ingredients
– 1 cup active sourdough starter
– 3 cups bread flour
– 1 1/4 cups water
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 1/2 tsp salt
Instructions
1. In a large bowl, mix sourdough starter, water, and olive oil. Gradually add flour and salt.
2. Knead dough for 10 minutes until smooth, adding rosemary halfway.
3. Cover and let dough rise for 6 hours with occasional folds.
4. Shape the dough into a round loaf, cover, and refrigerate for 6-12 hours.
5. Preheat oven to 450°F and bake the bread on a baking sheet for 35-40 minutes until golden.
6. Let the bread cool completely before slicing.
Notes
– This bread has a great flavor when toasted and served with olive oil.
– It can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American