Few things compare to the aroma of freshly baked bread wafting through the kitchen—and when it’s flavored with rosemary and garlic, it’s pure comfort. This sourdough bread recipe combines the tangy flavor of natural fermentation with the earthy, savory notes of herbs and roasted garlic.
Rosemary garlic sourdough bread is not only delicious but also versatile. It pairs beautifully with soups, pasta, cheese boards, and even as the base for gourmet sandwiches. The infusion of herbs and garlic takes the classic sourdough to a whole new level, making it a crowd favorite.
Whether you’re an experienced baker or just beginning your sourdough journey, this recipe is straightforward and rewarding. With a little patience, you’ll have a rustic, golden loaf with a soft, flavorful crumb and a crust that sings when you slice into it.
- ⏱ Cooking Time & Serving
- Prep & Fermentation: 12–18 hours (includes overnight rise)
- Baking Time: 40–45 minutes
- Serving Size: 1 loaf (8–10 slices)
🥖 Ingredients
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 2 tbsp olive oil
- 3 cloves garlic (roasted or sautéed, chopped)
- 2 tbsp fresh rosemary, finely chopped
👩🍳 How to Make Rosemary Garlic Sourdough Bread
Step 1: Mix the Dough
- In a large bowl, combine sourdough starter, water, and olive oil. Stir until dissolved.
- Add bread flour and mix until a shaggy dough forms. Cover and let rest (autolyse) for 30 minutes.
Step 2: Add Salt, Garlic & Rosemary
- Sprinkle in salt, chopped rosemary, and roasted garlic.
- Gently knead or stretch and fold until evenly incorporated.
Step 3: Bulk Fermentation (First Rise)
- Cover the dough and let it ferment at room temperature for 6–8 hours.
- Every 30–45 minutes for the first 2–3 hours, perform stretch-and-folds to build structure.
Step 4: Shape & Proof
- Transfer dough onto a floured surface and shape into a round or oval loaf.
- Place into a proofing basket (seam-side up) lined with a floured cloth.
- Cover and refrigerate overnight (8–12 hours).
Step 5: Bake
- Preheat oven with a Dutch oven inside at 475°F (245°C) for 30 minutes.
- Score the loaf, place it carefully into the hot Dutch oven, cover with lid, and bake for 20 minutes.
- Remove lid and bake for another 20–25 minutes until golden brown.
- Cool completely on a wire rack before slicing.
📝 Notes
- Roasting the garlic before adding it gives a sweeter, milder flavor.
- Fresh rosemary works best, but dried can be substituted (use 1 tbsp).
- For a stronger flavor, add roasted garlic cloves whole into the dough.
- Bread improves in flavor if left to cool for at least 2 hours before slicing.
❓ FAQs
Q: Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly less chewy.
Q: How long does sourdough bread last?
Stored at room temperature in a bread bag, it lasts 3–4 days. It also freezes well for up to 2 months.
Q: Can I skip the overnight proof?
You can shorten proofing time to 2–3 hours at room temperature, but overnight fermentation improves flavor and texture.
Q: What can I eat with rosemary garlic sourdough bread?
It pairs perfectly with soups, stews, olive oil dips, or cheese platters.
📊 Nutrition Table (per slice, ~1 of 10)
| Ingredient | Protein (g) | Calories | Carbs (g) | Fat (g) |
|---|---|---|---|---|
| Bread flour (500g) | 52g | 1820 | 382g | 6g |
| Sourdough starter (100g) | 2g | 70 | 15g | 0g |
| Olive oil (2 tbsp) | 0g | 240 | 0g | 27g |
| Garlic (3 cloves) | 1g | 13 | 3g | 0g |
| Rosemary (2 tbsp) | 0.5g | 10 | 2g | 0g |
| Total (1 loaf) | 55.5g | 2153 | 402g | 33g |
| Per Slice (1/10) | 5.5g | 215 | 40g | 3.3g |
⚠️ Disclaimer
This recipe is for general informational purposes. Always consume bread in moderation as part of a balanced diet. If you have gluten sensitivities, wheat allergies, or medical dietary restrictions, consult your healthcare provider before trying sourdough recipes.
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