Rosemary Sourdough Bread Recipe | Starter or Discard

Name: Rosemary Sourdough Bread
Prep time: 720 min
Cook time: 45 min
Total time: 1485 min
Ingredients: 1 1/2 cups warm water (357 grams); 1/2 cup active sourdough starter or sourdough discard (100 grams); 4 cups unbleached all-purpose flour (500 grams); 2 tablespoons honey (42 grams); 3 tablespoons olive oil (extra virgin, 40 grams); 1 1/2 teaspoons sea salt (9 grams); 1/4 teaspoon freshly ground black pepper (1.5 grams); 2 teaspoons dried rosemary (2.4 grams, or 1 tablespoon fresh rosemary, finely chopped, 2 grams); 1 teaspoon Italian seasoning (3 grams); 4 to 8 cloves garlic (minced, optional); 1/8 teaspoon cayenne powder (optional)

This rosemary sourdough bread is made with all-purpose flour, olive oil, honey, fresh or dried rosemary, and a sourdough starter or discard, baked in a Dutch oven until the crust is deeply golden and the crumb is open, chewy, and fragrant throughout.

The dough comes together in one bowl, goes through a simple stretch and fold, then cold retards overnight so the loaf is ready to bake the next morning.

It pairs beautifully withItalian Bruschetta Recipe andSourdough Smoked Gouda Grilled Cheese Panini Sandwich, or slice it thick and serve alongside a bowl of soup. If you are new to sourdough, start withHow to Make a Sourdough Starter orFreshly Milled Flour Sourdough Starter before you begin.

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Why You’ll Love This Recipe

Starter or discard, one recipe – this rosemary sourdough bread works with an active starter for a standard rise or sourdough discard with an extended fermentation, so nothing goes to waste and the recipe fits whatever your starter is doing that day.
A flavor profile no bakery loaf has – olive oil and honey in the dough give the crumb a subtle richness and the crust a deeper color than a plain sourdough, with fresh or dried rosemary and Italian seasoning woven throughout every slice.
One bowl, no kneading – the stretch and fold method builds structure without a stand mixer or kneading by hand, and most of the time is hands-off fermentation while the dough does the work overnight.
A loaf worth gifting – the scored crust and golden color make this rosemary sourdough bread as beautiful to give as it is to bake, wrapped in a tea towel or slipped into a bread bag with a handwritten tag.

Ingredients

Warm water – hydrates the flour and helps the gluten develop during autolyse. Use water between 75 and 80°F for the most consistent fermentation.
Active sourdough starter or sourdough discard – provides natural leavening and the signature tang. Use 100g of active starter for a standard rise, or 100g of discard with an extended bulk fermentation of 12 to 24 hours.
Unbleached all-purpose flour – the base of this loaf, giving it a soft, open crumb with enough structure to hold the rosemary and olive oil throughout the dough. Measure by weight, 500g, for the most consistent results.
Honey – feeds the starter during fermentation and rounds out the savory rosemary with a faint sweetness in the finished crust.
Olive oil – enriches the dough for a softer crumb and a slightly richer flavor that pairs naturally with fresh rosemary. Use a good-quality extra virgin olive oil here.
Sea salt – regulates fermentation speed and sharpens every other flavor in the loaf. Add it after autolyse so it does not inhibit the starter.
Fresh rosemary or dried rosemary – the defining flavor of this loaf. Use 1 tablespoon of fresh rosemary, finely chopped, or 2 teaspoons of dried rosemary. Both work well, though fresh rosemary gives a brighter, more aromatic result.
Italian seasoning – a supporting herb blend that deepens the savory profile without competing with the rosemary.
Freshly ground black pepper – adds a subtle warmth throughout the crumb.
Garlic cloves, optional – minced and folded in with the rosemary for a rosemary garlic sourdough variation. Use 4 to 8 cloves depending on preference.
Cayenne powder, optional – a small pinch adds background heat that is not identifiable as spicy but adds depth to the finished loaf.

Variations & Add-Ins

Rosemary garlic sourdough – add 4 to 8 minced garlic cloves with the rosemary in step two. Roasted garlic gives a mellower, sweeter result than raw.
Rosemary parmesan sourdough – fold in 60g of finely grated parmesan when you add the rosemary. The cheese melts into the crumb and forms golden pockets throughout the crust.
Dried rosemary version – replace the fresh rosemary with 2 teaspoons of dried rosemary. The flavor is slightly more concentrated, so rub the dried rosemary between your palms before adding to release the oils.
Freshly milled flour version – replace the all-purpose flour with freshly milled hard white wheat, milled fine. Increase the water by 10 to 15g and expect a slightly longer bulk fermentation. For tips on making the swap, visit Converting Recipes to Freshly Milled Flour.

Recipe Tips

Use a kitchen scale – measuring flour by volume in sourdough leads to inconsistent hydration. Weighing 500g of flour and 357g of water every time ensures the dough behaves the same way each bake.

Salt after autolyse – add the sea salt only after the dough has rested for 30 minutes. Salt added too early slows the starter and can result in a sluggish fermentation, especially with discard.

Score decisively – use a razor blade or sharp lame and score at a 30 to 45 degree angle in one clean motion. A hesitant score drags the dough and closes before the oven spring can push through.

Watch the dough, not the clock – bulk fermentation runs 6 to 12 hours with active starter, 12 to 24 hours with discard. The dough is ready when it has grown 50 to 75 percent, the surface is domed, and bubbles are visible along the sides of the bowl.

Cold Dutch oven option – if you prefer not to handle a 500°F vessel, place the shaped dough directly into a cold Dutch oven and put it in a cold oven, then set it to 435°F. The crust will be slightly less dramatic but the crumb is equally open.

Let it cool fully – the crumb continues to set for 45 minutes to an hour after the loaf comes out of the oven. Slicing too early results in a gummy interior even when the crust looks perfect.

Instructions

Combine the dough – in a large bowl, whisk together 100g of active sourdough starter or 100g of sourdough discard, 357g of warm water, and 42g of honey until fully incorporated. Add 500g of unbleached all-purpose flour and mix with a dough whisk or wooden spoon until a shaggy dough forms with no dry patches. Cover with a tea towel and rest for 30 minutes to allow the flour to hydrate fully.
Add the flavorings – after the rest, add 40g of olive oil, 9g of sea salt, 2 teaspoons of dried rosemary or 1 tablespoon of fresh rosemary finely chopped, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of freshly ground black pepper. Add minced garlic and cayenne now if using. Fold everything into the dough using a dough scraper or wet hands until the additions are evenly distributed.
Stretch and fold – perform 4 sets of stretch and folds, spaced 45 minutes apart. For each set, grab one side of the dough, stretch it up and fold it over the center, then rotate the bowl 90 degrees and repeat until all four sides are folded. Cover the bowl between sets. The dough will tighten and smooth with each set.
Bulk ferment – after the final fold, cover the bowl with an airtight lid or plastic wrap and leave it at room temperature to ferment. With active starter, expect 6 to 12 hours. With discard, allow 12 to 24 hours. The dough is ready when it has risen 50 to 75 percent, the surface is domed and slightly jiggly, and bubbles are visible along the sides.
Shape the loaf – turn the dough onto a lightly floured surface. Fold the edges toward the center to build surface tension, then flip the dough and use a bench scraper to drag it toward you in short strokes, tightening the boule. Let it rest uncovered on the counter for 20 minutes.
Cold retard – transfer the shaped loaf into a floured banneton or a bowl lined with a floured tea towel, seam side up. Cover and refrigerate for 8 to 12 hours. This overnight rest deepens the flavor and firms the dough for a cleaner score.
Preheat the oven – place your Dutch oven inside the oven and preheat to 435°F for at least 45 minutes. If using the cold Dutch oven method, skip preheating the Dutch oven.
Score and bake – remove the dough from the refrigerator. Turn it out onto a piece of parchment paper and score the top with a razor blade at a 30 to 45 degree angle. Carefully lower the parchment and dough into the hot Dutch oven, replace the lid, and bake covered for 30 minutes. Remove the lid and bake for an additional 15 minutes until the crust is deeply golden and the internal temperature reads 205 to 210°F.
Cool and serve – transfer the loaf to a wire rack and rest for at least 45 minutes before slicing. Serve with butter, alongsideItalian Bruschetta Recipe, or sliced forSourdough Smoked Gouda Grilled Cheese Panini Sandwich.

Gifting Ideas

Gift the whole loaf – Rosemary sourdough bread travels well and makes a natural gift whole. Let the loaf cool completely, then wrap it in unbleached parchment paper, tie with kitchen twine, and tuck it into a bread bag or basket for a simple cottage presentation.
Wrap individual slices – Slice the fully cooled loaf and wrap each piece individually in parchment paper tied with twine. Individual portions are easy to tuck into a gift bag or drop off without any additional packaging.
Add a serving suggestion tag – Write a small note with serving ideas such as sliced with butter, alongside soup, or as a base for bruschetta. Let the recipient know the loaf keeps at room temperature for up to 3 days, refrigerates for up to 5 days, and freezes well for up to 3 months.
Build a cottage bread basket – Pair the wrapped loaf with a small jar of Whipped Strawberry Cream Cheese or a bottle of good olive oil for dipping. A linen tea towel tucked alongside keeps the presentation simple and cottage-style without requiring extra packaging.

Freezing and Storage

Room temperature – wrap the cooled loaf in a clean tea towel or beeswax wrap and store at room temperature for up to 3 days. Avoid plastic wrap, which softens the crust.
Refrigerator – store in an airtight container or zip bag for up to 5 days. Bring to room temperature or warm in a 300°F oven for 10 minutes before serving.
Freezer – slice the cooled loaf before freezing so you can pull individual slices as needed. Wrap tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months.
Reheating – reheat slices in a toaster or a 300°F oven for 8 to 10 minutes directly from frozen. The crust crisps back up beautifully.

FAQ

Fresh or dried rosemary is one of the most natural pairings for sourdough because the herb’s resinous, savory oils hold up through the long fermentation and high bake temperature. The flavor deepens during bulk fermentation rather than fading, so the finished loaf carries a fragrant, evenly distributed rosemary flavor throughout the crumb. Fresh rosemary gives a brighter result, while dried rosemary is slightly more concentrated.

Add rosemary during the flavoring step, after the initial 30-minute autolyse rest and before the stretch and fold sets begin. Fold the rosemary into the dough along with the olive oil and salt so it distributes evenly through the crumb rather than sitting in clumps. Finely chop fresh rosemary before adding so the pieces incorporate smoothly without tearing the dough.

Dried rosemary works well in this recipe and produces a loaf with a slightly more concentrated, earthy rosemary flavor than fresh. Use 2 teaspoons of dried rosemary in place of 1 tablespoon of fresh, and rub the dried rosemary between your palms before adding to release the oils before it goes into the dough.

This recipe uses 1 tablespoon of fresh rosemary, finely chopped, or 2 teaspoons of dried rosemary for a 500g loaf. That amount gives a clear, present rosemary flavor without overwhelming the tang of the sourdough. If you want a stronger rosemary presence, increase fresh rosemary to 1.5 tablespoons, but go slowly as rosemary can become bitter if overused.

Rosemary sourdough is well suited to butter, soft cheeses, soups, and roasted meats. It makes an excellent base for bruschetta, see Italian Bruschetta Recipe, and holds up beautifully as a panini bread, see Sourdough Smoked Gouda Grilled Cheese Panini Sandwich. It also works well alongside a simple olive oil and sea salt dip for an easy appetizer.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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Rosemary Sourdough Bread