Rosemary-Olive Sourdough Bread + How to Add Inclusions to Your Sourdough Breads
Rosemary-Olive Sourdough Bread + How to Add Inclusions to Your Sourdough Breads is a intermediate Mediterranean recipe that serves 8. 2070 calories per serving. Recipe by Alexandra's Kitchen on YouTube.
Prep: 50 min | Cook: 1 hr 30 min | Total: 2 hrs 50 min
Cost: $6.78 total, $0.85 per serving
Ingredients
- 12 g Salt (fine sea salt)
- 375 g Water (room temperature)
- 100 g Active Sourdough Starter (fed and bubbly)
- 500 g Bread Flour (high‑protein bread flour)
- 15 ml Olive Oil (extra virgin, for drizzling)
- 113 g Mixed Olives (pitted, chopped; mix of Castelvetro and Kalamata)
- 2 tbsp Fresh Rosemary (chopped)
- 10 ml Olive Oil (for coating) (lightly coat dough before final rise)
- 10 g Bread Flour (for dusting) (extra flour for handling)
Instructions
Mix starter, water, salt, and flour
Stir 12 g salt into 375 g water, add 100 g active sourdough starter and mix. Then add 500 g bread flour and stir until a wet, sticky dough ball forms.
Time: PT10M
Autolyse / Initial rest
Cover the bowl and let the dough rest for 30 minutes.
Time: PT30M
First stretch‑and‑fold series
With wet hands, perform a series of stretch‑and‑folds (slap‑and‑fold) until the dough feels smoother and more elastic.
Time: PT5M
Bulk fermentation rest
Cover the bowl again and let the dough rest for 1 hour.
Time: PT1H
Prepare olives and rosemary
Chop 4 oz (113 g) mixed olives and measure 1½ tbsp chopped fresh rosemary. Drizzle a little olive oil around the perimeter of the dough and lightly oil the work surface.
Time: PT5M
Incorporate olives and rosemary
Turn the dough onto a lightly oiled surface, spread it into a 14‑15 in × 18‑20 in rectangle, sprinkle the olives and 1½ tbsp rosemary, press gently, then fold the dough envelope‑style twice. Sprinkle the remaining olives and rosemary on the bottom two‑thirds and fold again.
Time: PT5M
Second bulk rest
Return the folded dough to the bowl, cover, and let rest for another 1 hour.
Time: PT1H
Coil‑fold to form a rough ball
Gently lift the dough and let the edges fold onto themselves, then fold the dough in half several times to create a rough ball.
Time: PT5M
Bulk fermentation until risen
Drizzle the dough lightly with olive oil, turn to coat, cover, and let it rise until volume increases by about 50‑75% (approximately 4 hours at room temperature).
Time: PT4H
Pre‑shape and bench rest
Turn the dough onto a lightly floured surface, shape into a rough ball, and let rest for 30‑60 minutes.
Time: PT10M
Final shape and cold proof
Shape the dough into a tight boule (or “bard”), place seam‑side up in a floured banneton or flour‑sack towel, pinch the bottom seal, fold the towel over, and tuck the bundle into a large zip‑top bag. Refrigerate for 24‑48 hours.
Time: PT0M
Preheat Dutch oven
Place a Dutch oven (with lid) in the oven and preheat to 450°F for 45 minutes.
Time: PT45M
Temperature: 450°F
Bake covered
Carefully transfer the cold‑proofed loaf onto parchment, score as desired, place it into the hot Dutch oven, cover, and bake for 30 minutes at 450°F.
Time: PT30M
Temperature: 450°F
Bake uncovered for crust
Remove the lid, lower oven temperature to 400°F, and bake an additional 10‑15 minutes until the crust is deep golden‑brown.
Time: PT15M
Temperature: 400°F
Cool and slice
Remove the loaf from the Dutch oven, transfer to a cooling rack and let cool at least 30 minutes before slicing with a sharp serrated bread knife.
Time: PT30M
Nutrition Facts
- Calories
- 2070
- Protein
- 7 g per slice
- Carbohydrates
- 38 g per slice
- Fat
- 5 g per slice
- Fiber
- 2 g per slice
Dietary info: Vegetarian, Vegan, Nut-Free
Allergens: Gluten, Olives
Ingredient Substitutions
- Instead of Salt: kosher salt
- Instead of Bread Flour: all‑purpose flour (higher protein)
- Instead of Olive Oil: vegetable oil
- Instead of Mixed Olives: green olives, black olives
- Instead of Fresh Rosemary: dried rosemary (1 tsp)
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Bench Scraper
- Plastic Wrap or Damp Towel
- Dutch Oven
- Oven
- Banneton or Flour Sack Towel (optional)
- Parchment Paper
- Sharp Serrated Bread Knife (optional)
- Oven Mitts
Critical Steps — Do Not Skip
- Incorporating olives and rosemary evenly into the dough
- Bulk fermentation until the dough has risen 50‑75%
- Creating surface tension during final shaping
- Cold proofing in the refrigerator for 24‑48 hours
- Baking covered then uncovered for a caramelized crust
Chef Tips from the Video
- Use wet hands for stretch‑and‑fold to reduce sticking.
- A flexible bench scraper makes envelope folds smoother.
- Cold‑proofing in a zip‑top bag prevents the dough from drying out.
- Score a simple slash; the steam inside the covered pot will expand the cut for a nice ear.
- A sharp serrated knife gives clean slices without crushing the crumb.
Troubleshooting
Dough is too sticky to handle.
Lightly oil your hands and the work surface, or dust with a minimal amount of flour; avoid adding too much flour which can make the crumb dense.
Olives sink to the bottom during baking.
Press olives firmly into the dough during the envelope folds and ensure the dough is well‑tensioned before the final shape.
Bread does not rise enough.
Check that your starter is active (bubbly) and that the room temperature is at least 21 °C. Extend the bulk fermentation or add a short warm proof before shaping.
Crust is pale or not crisp.
Make sure the Dutch oven is fully preheated and bake covered for the full 30 minutes. Finish uncovered at a slightly lower temperature if needed, and allow the loaf to cool completely.
Storage
Refrigerator: Wrap tightly in plastic or store in a bread box; lasts up to 5 days.
Freezer: Slice loaf, wrap each piece in foil and place in a freezer bag; up to 2 months.
Room temperature: Keep in a bread box or paper bag; best within 2 days.
Make-Ahead Tips
- The dough can be cold‑proofed for up to 48 hours; this deepens flavor.
- Olives and rosemary can be pre‑chopped and stored in an airtight container for 2‑3 days.
- After the first bake, you can freeze slices for later use.
Frequently Asked Questions
What is the cultural significance and history of rosemary olive sourdough bread in Mediterranean cuisine?
Olives and rosemary have been staples of Mediterranean cooking for centuries, symbolizing the sun‑kissed flavors of the region. Combining them with sourdough, a traditional European leavening method, creates a rustic loaf that reflects centuries‑old farmhouse breads enjoyed across Italy, Greece, and Spain.
What are the traditional regional variations of olive sourdough bread in Mediterranean cuisine?
In Italy, olive‑infused focaccia often uses rosemary and sea salt, while in Greece, kalamata olives are paired with oregano. Spanish versions may add smoked paprika, and French Provençal breads incorporate herbes de Provence. Each region tweaks the herb and olive type to match local flavors.
How is rosemary olive sourdough bread traditionally served in Mediterranean households?
It is typically sliced and served alongside olive oil for dipping, paired with cheese, cured meats, or used to mop up stews and soups. Fresh rosemary‑olive sourdough is also a common accompaniment to antipasto platters and grilled vegetables.
What occasions or celebrations is rosemary olive sourdough bread associated with in Mediterranean culture?
Olive‑herb breads are popular at family gatherings, holiday feasts such as Easter or Christmas, and during summer barbecues. The aromatic rosemary and briny olives make it a festive centerpiece for communal meals.
What authentic traditional ingredients are essential for rosemary olive sourdough bread versus acceptable substitutes?
Traditional ingredients include high‑protein bread flour, a mature sourdough starter, quality extra‑virgin olive oil, fresh rosemary, and pitted olives (Castelvetro, Kalamata, or similar). You can substitute all‑purpose flour (higher protein) or dried rosemary (1 tsp) if fresh is unavailable, but the flavor profile changes slightly.
What are the most common mistakes to avoid when making rosemary olive sourdough bread at home?
Common errors include over‑mixing which can over‑develop gluten, using a weak starter that leads to poor rise, adding too many olives which weigh down the dough, and under‑baking which leaves a gummy crumb. Follow the stretch‑and‑fold schedule and keep the olive amount to about 4 oz for a 500 g flour loaf.
Why does this rosemary olive sourdough bread recipe use a covered Dutch oven for the first part of baking?
The covered Dutch oven traps steam, creating a rapid oven spring and a glossy, blistered crust. After 30 minutes the lid is removed to allow the crust to caramelize and develop the characteristic deep golden color.
Can I make rosemary olive sourdough bread ahead of time and how should I store it?
Yes. After shaping, cold‑proof the loaf in the refrigerator for 24‑48 hours. Once baked, let it cool completely, then wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days. Slices freeze well for longer storage.
What texture and appearance should I look for when the rosemary olive sourdough bread is done?
The loaf should have a deep golden‑brown crust with a crisp, caramelized edge and a hollow sound when tapped on the bottom. Inside, the crumb should be open, airy, and dotted with evenly distributed olive pieces.
What does the YouTube channel Alexandra's Kitchen specialize in?
The YouTube channel Alexandra's Kitchen specializes in home‑baked artisan breads, sourdough techniques, and creative flavor inclusions. Alexandra often shares detailed step‑by‑step tutorials for both beginners and experienced bakers.
How does the YouTube channel Alexandra's Kitchen's approach to Mediterranean bread differ from other bread‑focused channels?
Alexandra's Kitchen emphasizes hands‑on, low‑tech methods like wet‑hand stretch‑and‑folds and envelope folds, focusing on flavor inclusions such as olives and herbs. Unlike many channels that rely on stand mixers, she showcases how to achieve professional results with minimal equipment.
Last updated: September 3, 2026
