Rosemary Olive Sourdough Bread
Ingredients
The dough
-
4
cups
organic white bread flour
-
2
teaspoons
sea salt
-
⅓
cup
sourdough starter
-
1 ⅞
cups
water
The mix-ins
-
¾
cup
chopped kalamata olives
-
2–3
tablespoons
fresh rosemary, chopped
-
½
cup
roasted whole garlic cloves
-
as needed
none
rice flour for dusting
Instructions
- Mix flour and salt in a large bowl.
- In a separate bowl, mix the starter and water.
- Combine the water/starter mixture with the flour and mix until incorporated.
- Cover and let rest for 15 minutes, then perform two sets of stretch and folds.
- Cover and let the dough rise overnight at room temperature.
- In the morning, pour the dough onto a floured surface and shape into a rectangle.
- Sprinkle olives, garlic, and rosemary onto the dough.
- Fold the dough like a tri-fold envelope and let it rest for 15 minutes.
- Repeat the folding process and place the dough in a well-floured banneton.
- Refrigerate for one hour while preheating the oven with the Dutch oven inside.
- Transfer the dough to the Dutch oven, score the top, and cover.
- Bake at 500°F for 20 minutes, then uncover and bake for an additional 5-10 minutes until golden.
- Let the bread cool for one hour before slicing.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
199
Total fat
2.4g
Total carbohydrates
40.5g
Total protein
7.4g
Sodium
541.5mg
Cholesterol
0mg
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