Rosemary-Olive Sourdough Bread + How to Add Inclusions to Your Sourdough Breads

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

1. 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

2. Autolyse / Initial rest

   Cover the bowl and let the dough rest for 30 minutes.

   Time: PT30M

3. 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

4. Bulk fermentation rest

   Cover the bowl again and let the dough rest for 1 hour.

   Time: PT1H

5. 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

6. 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

7. Second bulk rest

   Return the folded dough to the bowl, cover, and let rest for another 1 hour.

   Time: PT1H

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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