There’s nothing quite like the smell of freshly baked bread filling your kitchen, and our Rosemary Sourdough Bread recipe takes that experience to the next level.
Infused with fragrant rosemary and a hint of garlic (optional), this artisanal loaf has been a staple in our kitchen for over 14 years.
Whether you’re using a sourdough starter or discard, this recipe delivers a perfectly crispy crust with a soft, chewy interior that’s full of tangy flavor.
Pair it with a beef roast recipe, or simply enjoy a slice with butter.
Whether you’re new to sourdough or a seasoned baker, this bread is sure to become a favorite in your home, too!
Creating Your Sourdough Starter or Using a Sourdough Discard
Before we dive into the recipe, it’s essential to either create your own sourdough starter or use sourdough starter discard.
Your starter is the heart of this bread, and if you don’t already have one, our NO FAIL Cottage Inspired Sourdough Starter is a great place to begin. A well-fed and active sourdough starter is the key to the best flavor and texture, so take the time to nurture it—trust us, the results are worth it!
Why You Will Love This Rosemary Sourdough Bread Recipe
Unique Flavor: Our rosemary sourdough bread recipe stands out with its use of natural ingredients, especially the active sourdough starter. The combination of bread flour and whole wheat flour, along with fresh rosemary, results in a bread that has a delicious flavor, far superior to any store- bought loaf.
Easy to Digest: The fermentation process in this recipe not only enhances the flavor but also makes the bread easier to digest. Thanks to the slow fermentation, the bread’s texture is lighter, and those with sensitive stomachs will find it much gentler.
Savory and Aromatic: The addition of fresh rosemary and garlic gives this bread a fragrant, savory flavor. The aroma that fills your kitchen as the bread bakes is simply irresistible, making it a hit at any meal.
Simple and Rewarding: Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. Following a few easy steps will yield a loaf of bread that’s as satisfying to make as it is to eat.
Tips on How To Make Rosemary Sourdough Bread
- Use the Best Ingredients: Start with unbleached bread flour, whole wheat flour, and fresh or dried rosemary to achieve the best flavor and texture. Quality ingredients make a noticeable difference, so opt for the finest you can find.
- Keep Your Sourdough Starter Active: Your sourdough starter is the foundation of your bread’s flavor and rise. Regularly feed your active starter and store it in a cool, stable environment to keep it healthy and ready for baking. A well-maintained starter ensures the best results and a delicious, tangy loaf. With a discard, you will need to allow more time to rise. Instructions for using sourdough discard are found below in HOW TO MAKE.
- Be Patient with the Rise: Unlike breads made with commercial yeast, sourdough requires a longer rise time. Allow your dough to rise at its own pace—this slow fermentation is crucial for developing that classic sourdough flavor and perfect texture.
- Handle with Care: Sourdough dough can be delicate, so treat it gently. Overworking the dough can lead to a dense, tough loaf. Use a dough scraper or your hands to fold and shape the dough without overhandling it.
- Incorporate Olive Oil for Extra Flavor: Adding a splash of olive oil to your dough enhances both the flavor and texture of your bread. It contributes to a softer crumb and a slightly richer taste that pairs beautifully with rosemary.
- Fine-Tune Your Flour-to-Water Ratio: Every flour is different, and the ideal flour-to-water ratio can vary. Don’t hesitate to adjust the amount of water you use based on the type of flour and the dough’s consistency. A little experimentation will help you find the perfect balance for a smooth dough.
- Pair It Perfectly: Rosemary sourdough bread is incredibly versatile. Serve it alongside soups, salads, or an easy beef roast for a hearty meal. It’s also perfect for charcuterie boards or as a base for sandwiches and bruschetta.
FAQ
What is rosemary sourdough bread?
Rosemary sourdough bread is a type of bread that is made using a sourdough starter and fresh or dried rosemary herb. The sourdough starter provides a natural leavening agent for the bread, while the fresh rosemary adds a unique flavor and aroma.
Is it difficult to make rosemary sourdough bread?
Making rosemary sourdough bread can be a bit of a challenge for novice bakers, but it is definitely doable with some practice and patience. The sourdough starter needs to be properly fed and maintained, and the bread dough requires some skillful handling to achieve the right texture and rise.
What are some tips for making rosemary sourdough bread?
Some tips for making rosemary sourdough bread include using high-quality ingredients, such as unbleached all-purpose flour and fresh rosemary, maintaining the right temperature and humidity for the sourdough starter and bread dough, and following a tried-and-true recipe from a reliable source like our tried and true recipes.
What are some serving suggestions for rosemary sourdough bread?
Rosemary sourdough bread is a versatile bread that pairs well with a variety of foods. It can be served as a side bread with soups, easy roast beef, and salads or used as a base for open-faced sandwiches and bruschetta. It also makes a great accompaniment to cheese and charcuterie boards.
Tools you may need
Large Bowl: For mixing your ingredients.
Dough Whisk or Wooden Spoon: To combine the flour, water, and starter.
Dutch Oven: Essential for achieving that perfect crust.
Kitchen Scale: To measure your ingredients accurately.
Tea Towel: For covering your dough during fermentation.
Dough Scraper: To handle your dough without overworking it.
Razor Blade or Sharp Knife: For scoring the top of the dough.
Wire Rack: For cooling your bread.
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Ingredients you will need
Warm Water: Hydrates the flour and activates the gluten.
Active Sourdough Starter or Sourdough Starter Discard: Provides natural leavening and flavor.
Bread Flour and Whole Wheat Flour: A combination that ensures the best bread structure and nutty flavor.
Honey: Feeds the yeast and enhances the fermentation process.
Olive Oil: Adds richness and enhances the delicious flavor.
Sea Salt: Regulates fermentation and brings out the flavors.
Fresh Rosemary or Dried Rosemary: Infuses the bread with a savory, fragrant aroma.
*Garlic Cloves: *optional* Adds a robust flavor that pairs perfectly with rosemary.
Optional Ingredients: Italian seasoning, cayenne powder, and freshly ground black pepper
Step-by-Step Guide to Perfect Rosemary Sourdough Bread with Starter
Step 1: Combine the Ingredients
In a large bowl, mix the active sourdough starter, warm water, and honey until well incorporated. Measure out your bread flour and whole wheat flour using a kitchen scale, and add it to the bowl. Mix with a dough whisk or wooden spoon until a shaggy dough forms. Cover with a tea towel and let the dough rest for 30 minutes. This dough rest, known as autolyse, allows the flour to hydrate fully, making the dough easier to handle in the next step.
Step 2: Add Flavorings
After resting, add the olive oil, sea salt, fresh rosemary, and minced garlic cloves* optional to the dough. If you’re using dried rosemary, now is the time to incorporate it. Gently fold these ingredients into the dough using a dough scraper or your hands. Be careful not to overwork the dough.
Step 3: Knead the Dough
For best results, use the stretch and fold method. Perform 4 sets of stretch and folds, 45 minutes apart, allowing the dough to rest covered with plastic wrap or a tea towel between each set. Alternatively, you can knead the dough by hand on a lightly floured surface until a smooth dough forms, or use a stand mixer with a dough hook for 8-10 mins.
Bulk Fermentation and Shaping
Step 4: Bulk Fermentation
Transfer the bread dough to a clean, large bowl, cover with an airtight container, and let it undergo bulk fermentation at room temperature for 6-12 hours. The dough will rise, and bubbles will form, indicating that the fermentation process is working.
Step 5: Shape the Dough
After the bulk fermentation, turn the dough out onto a floured surface and shape it into a boule or loaf. Use a bench scraper to help with shaping. Place the dough in a banneton basket dusted with flour and let it rest for 30 minutes.
Second Rise
Step 6: Second Rise
Cover the dough and refrigerate it for an overnight rise (8-12 hours). This second rise, or cold retard, enhances the bread’s flavor and structure, resulting in the best bread texture.
Step 7: Preheat and Bake
Preheat your oven to 435°F. Place your Dutch oven inside to heat up. If you prefer the cold Dutch oven method, skip preheating the Dutch oven. Turn the dough onto a piece of parchment paper, score the top of the dough with a razor blade, and carefully transfer it to the preheated Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.
Step 8: Cool and Enjoy
Transfer the baked bread to a wire rack and let it cool completely before slicing. This cooling period is crucial for setting the crumb, ensuring that every slice is perfect.
Step-by-Step Guide to Perfect Rosemary Sourdough Bread with Discard*
Replace the 50g of active sourdough starter with 100g of sourdough discard. Since discard is less active, you’ll need to allow more time for fermentation and rising. The extra discard will help keep the tangy sourdough flavor without needing commercial yeast.
Combine the Ingredients: In a large bowl, mix the 100g sourdough discard, warm water, and honey until well incorporated. Follow the original recipe for measuring out the flour and mix until a shaggy dough forms.
Extend the Rest Time: After mixing the ingredients, cover the dough and let it rest for 1 to 2 hours instead of 30 minutes. This will give the discard more time to activate and allow the dough to hydrate properly.
Proceed as Usual: After the dough has rested, continue by adding the olive oil, salt, rosemary, and garlic. Follow the same instructions for kneading (using the stretch and fold method), and allow more time for fermentation.
Bulk Fermentation: Since sourdough discard is slower to rise, allow 12-24 hours for bulk fermentation. Keep an eye on the dough — it should double in size, but the extended time helps develop flavor and structure.
Second Rise: After shaping the dough, do the overnight rise in the fridge for 8-12 hours to enhance flavor and texture. The extra time is essential since discard works slower.
Bake as Usual: Preheat your oven and Dutch oven as described. Bake the bread as usual, giving it the time it needs to rise in the oven (oven spring). You may need to add an additional 5-10 minutes to the bake time if the dough is still a bit dense.
Using discard takes more time, but patience will reward you with a delicious, tangy rosemary sourdough bread, complete with that chewy texture and crispy crust!
How to Store Your Rosemary Sourdough Bread
To keep your bread fresh:
- Freezing: For longer storage, wrap the bread in plastic wrap and freeze it. When ready to eat, thaw it at room temperature.
- Airtight Container: Store the bread in an airtight container at room temperature.
- Plastic Wrap: Wrap the bread tightly in plastic wrap to preserve its moisture.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- Cottage Inspired Sourdough Starter Recipe
- Artisan Sourdough Baguette Recipe
- Easy Whole Wheat Sourdough Sandwich Bread Recipe
- Sourdough Smoked Gouda Grilled Cheese Panini Sandwich
- Sourdough Cranberry Orange Bread
We hope you love this recipe as much as we do. It’s the perfect way to bring seasonal flavors into your kitchen, no matter the time of year. If you decide to whip up a loaf or two, please tag us @themoderndaycottage on Instagram and leave a comment below. And don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking
Rosemary Sourdough Bread Recipe (starter or discard)
Ingredients
- 1 ½ 357gcups of warm water
- ÂĽ cup 50g sourdough starter
- 4 cups 500g unbleached all-purpose flour
- 2 tablespoons 42g honey
- 3 tablespoons 40g olive oil
- 1 ½ teaspoons 9g sea salt
- ÂĽ teaspoon 1.5gfreshly ground black pepper
- 2 teaspoons 2.4g dried rosemary (or 1 tablespoon (2g) fresh rosemary)
- 1 teaspoon 3-5g Italian seasoning
- â…› teaspoon cayenne powder optional
- 4-8 cloves 4-8g of garlic(optional) minced *add in when you add the rosemary
How To Make
- Combine the Ingredients: In a large bowl, mix 100g of sourdough starter (or discard), 1 1/2 cups of warm water, and 2 tablespoons of honey until well incorporated. Add 500g of unbleached all-purpose flour and mix with a dough whisk or wooden spoon until a shaggy dough forms. Cover with a tea towel and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
- Add Flavorings: After the dough has rested, add 3 tablespoons of olive oil, 1 1/2 teaspoons of sea salt, 2 teaspoons of dried rosemary (or 1 tablespoon fresh rosemary), 1 teaspoon of Italian seasoning, 1/4 teaspoon of freshly ground black pepper, and 1/8 teaspoon of cayenne powder (optional) and garlic cloves minced (optional). Gently fold the ingredients into the dough without overworking it.
- Knead the Dough: Use the stretch and fold method by performing 4 sets of stretch and folds, spaced 45 minutes apart. Let the dough rest, covered, between each set. Alternatively, you can knead the dough by hand on a lightly floured surface until smooth, or use a stand mixer with a dough hook.
- Bulk Fermentation: Transfer the dough to a clean, large bowl, cover it with an airtight lid or plastic wrap, and let it rise at room temperature for 6-12 hours. The dough should double in size, and bubbles should form, indicating fermentation.
- Shape the Dough: After bulk fermentation, turn the dough onto a floured surface and shape it into a boule or loaf. Use a bench scraper to assist in shaping. Place the dough in a floured banneton or a bowl lined with a tea towel and let it rest for 30 minutes.
- Second Rise: Cover the dough and refrigerate it for 8-12 hours for an overnight rise. This cold retard helps develop flavor and structure.
- Preheat and Bake: Preheat the oven to 435°F. Place a Dutch oven inside to preheat. If using the cold Dutch oven method, skip preheating the Dutch oven. Turn the dough onto parchment paper, score the top with a razor blade, and carefully transfer it into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes, or until golden brown.
- Cool and Serve: Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. Cooling ensures the crumb sets perfectly, giving you the best texture for slicing and serving.
- Enjoy!
Notes
Pro Tips for Perfect Rosemary Sourdough Bread
Crafting rosemary sourdough bread is a rewarding experience, but it can be a bit tricky. Follow these expert tips to ensure your bread turns out perfectly every time:- Use the Best Ingredients: Start with unbleached bread flour, whole wheat flour, and fresh rosemary to achieve the best flavor and texture. Quality ingredients make a noticeable difference, so opt for the finest you can find.
- Keep Your Sourdough Starter Active: Your sourdough starter is the foundation of your bread's flavor and rise. Regularly feed your active starter and store it in a cool, stable environment to keep it healthy and ready for baking. A well-maintained starter ensures the best results and a delicious, tangy loaf.
- Be Patient with the Rise: Unlike breads made with commercial yeast, sourdough requires a longer rise time. Allow your dough to rise at its own pace—this slow fermentation is crucial for developing that classic sourdough flavor and perfect texture.
- Handle with Care: Sourdough dough can be delicate, so treat it gently. Overworking the dough can lead to a dense, tough loaf. Use a dough scraper or your hands to fold and shape the dough without overhandling it.
- Incorporate Olive Oil for Extra Flavor: Adding a splash of olive oil to your dough enhances both the flavor and texture of your bread. It contributes to a softer crumb and a slightly richer taste that pairs beautifully with rosemary.
- Fine-Tune Your Flour-to-Water Ratio: Every flour is different, and the ideal flour-to-water ratio can vary. Don’t hesitate to adjust the amount of water you use based on the type of flour and the dough's consistency. A little experimentation will help you find the perfect balance for a smooth dough.
- Pair It Perfectly: Rosemary sourdough bread is incredibly versatile. Serve it alongside soups, salads, or an easy beef roast for a hearty meal. It’s also perfect for charcuterie boards or as a base for sandwiches and bruschetta.
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