Dining and Cooking
Rosemary and Olive Oil Sourdough
In Breads and Bakery

Rosemary and Olive Oil Sourdough



Hereโ€™s how to make a beautiful, golden and crispy sourdough bread. The addition of olive oil and rosemary not only adds a fragrant twist but also complements the tanginess of the sourdough.

If you are already a sourdough bread maker or you are just at the beginning of your bread making journey, this recipe is a great one either way! Throughout the recipe, I will guide you through each step with detailed instructions to make sure that your sourdough bread turns out beautifully. And remember, baking bread is a truly satisfying process and thereโ€™s nothing like the feeling of creating your own fresh loaf. So make sure you take things slow and enjoy the process! Itโ€™s well worth the effort.

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Today I want to show you how to make a rosemary and olive oil sourdough. Golden and crispy and with an incredible aroma. Maintaining an healthy and active sourdough starter is crucial for a successful sourdough bread. The addition of rosemary in this bread not only adds a fragrant twist but also complements the tanginess of the sourdough. After a set of stretching folds, shape the dough into the shape of your proving basket and let it prove. If you can, try to go for a slow rise by placing the dough in the fridge overnight. This will improve the flavor and the aroma of your bread. When it comes to baking it, don’t be scared to cook it until nice and golden. This is where a lot of the flavor and texture of the crust comes in. A very important step is to let it cool down completely for at least one or two hours as the crumb is still cooking inside. So if you like your bread warm, just simply toast it before you’re serving

27 Comments

  1. @nehal1251

    just in love with Italian Cuisine, its consists all of my fav ingredients…also idk why i just feel too connected with Italian and Indian dishes.๐Ÿ˜ญ
    makes me wonder about the similarities in both regions

  8. @donnacasina7959

    OMG… Francisco you making sour dough looks spectacular… ๐Ÿ˜Š Like ALL of your recipes & I've tried, and were delicious!! ๐Ÿ˜ƒ This 100%, I'm going to make it just as you exactly… as you made it!! โค๐Ÿ‡ฎ๐Ÿ‡น๐Ÿ’š ๐Ÿž๐Ÿ˜Š๐Ÿง‘โ€๐Ÿณ๐Ÿ˜˜

  9. @alexandrarauso5470

    My God, that looks (and sounds) so amazing! I can smell the beautiful aroma from here!๐ŸŒฟ๐Ÿฅ– You are a true artisan, Francesco! Thank you so much for the inspiration!๐Ÿฅ–๐Ÿ˜‹โค๏ธ๐Ÿ™Œ(One day I hope to find the courage to try๐Ÿ˜…)

  14. @DoritoWorldOrder

    There's a reason why even the "healthy" blue zone centenarians of Sardinia and Ikaria typically have horrible arthritis, high rates of many other common autoimmune diseases, and classic pot-belly central adiposity by the time they're in their 60's. All populations living on wheat-based diets inevitably develop these same issues, because even people consuming 100% organic non-GMO non-hybridized heirloom wheat crops, processed with full-on traditional extended sourdough fermentation to make their bread, are only marginally reducing the huge load of prolamins, harmful bioactive peptides, and anti-nutritional factors present in wheat (or any of the gluten-rich grain crop, for that matter). These methods slow down, but by no means negate, the inexorable cumulative damage of eating a wheat-based diet over the course of a lifetime.

    This is why the traditional Okinawans live similar lifespans but with relatively much longer healthspans, absent the same debilitating chronic disease states in old age โ€” their major carbohydrate sources are sweet potatoes and white rice rather than wheat and other gluten-rich grains.

  19. @karohemd2426

    Very good crumb. I dislike the modern overhyped high hydration sourdough because you get too much air and holes in it. I want a surface to smear butter onto and I don't whatever I'm filling the sandwich with to leak out onto my hands because that defeats the whole point of a sandwich.