Description
Enjoy the warm, fragrant experience of homemade aromatic rosemary sourdough bread, featuring a crunchy crust and a soft, pillowy interior infused with fresh rosemary.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup sourdough starter
- 1 1/4 cups warm water (around 100°F / 38°C)
- 1 tablespoon salt
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
Instructions
- Combine the flour, sourdough starter, warm water, and salt in a large bowl and stir until a shaggy dough forms.
- Dust a clean surface with flour and knead the dough for about 10 minutes until it is smooth and elastic.
- Fold in the chopped rosemary and olive oil, ensuring even distribution.
- Transfer the dough into a greased bowl, cover with a cloth, and let it rise in a warm spot for 4-6 hours until doubled in size.
- Preheat your oven to 450°F (230°C).
- Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
- Let it rest for another hour for a second rise.
- Slash the top of the dough with a sharp knife to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before slicing.
Notes
For a more flavorful loaf, let the dough rise in the refrigerator overnight. If using whole wheat flour, consider adding slightly more water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 210mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough bread, rosemary bread, homemade bread