The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for a Rosemary SD recipe

syros's picture

Looking for a Rosemary SD recipe

Anyone made a sourdough bread with rosemary and or garlic. Easter is coming and I’d love to make one. Thought I’d check in with the experts.

Thanks, Sharon 

David R's picture
David R

I'm definitely no garlic-in-bread expert, but for rosemary:

  1. Add rosemary to dough.
  2. Perhaps put some chunky salt crystals on top of the crust.
  3. Profit.


calneto's picture

I like the combination of black olives (20%) and rosemary. 

clazar123's picture

Rosemary just needs to be snipped and kneaded right into the dough. Feta cubes- sliced olives and olive oil with rosemary tastes delicious!

I'm not fond of roasted garlic and when garlic is baked into a loaf, it tastes like roasted garlic to me. YMMV.

Spring is coming! How about chive blossom bread? I snip the lovely lavendar flowers when they are newly opened, wash and pull apart gently. Add all to the dough. The ones on the inside will remain a little lavendar. The outer ones brown on the crust. Delicious, delicate onion flavor.

How about a screaming yellow loaf? Turmeric and orange (juice and rind), or turmeric and tarragon make great combinations.

Have fun!


alfanso's picture

Be careful when you add the rosemary.  Those little spikey leaves, added too early in the mixing, can act as mini knives to impede or destroy developing gluten.  If you are mixing by machine, they should be put in, at the earliest, during the final 30 seconds or so on the slowest speed to incorporate.  If mixing by hand, then on the first letter fold. 

I also like an olive/rosemary combination if you are looking for inspiration.


syros's picture

I’ve got a lot to think about. I was going to make a rosemary bread and an olive bread. 

David R's picture
David R

Most (essentially all) canned black olives have poor flavour and disappointing texture. In bread, I'd recommend the pre-sliced green olives - or maybe Kalamata if you like those.

yozzause's picture

i posted just recently not a S/D but i can easily adapt it for you , how big a dough do you require


Kind regards Derek

syros's picture

Thanks Abe - I like it. Will save that one for another day!

syros's picture

Lots to think about. I never use canned olives - mind you I only made one bread with olives and found it salty. I also made a rosemary bread but it was just ok, and many use yeast.

Danni is creating one for me and I will definitely reach out to all of you again for further information. Will keep you updated! 

Thanks for all the quick responses!


Danni3ll3's picture

Rosemary Sourdough (with Olives if you wish)


This recipe makes two loaves of around ~800 g. I am giving you the option of having one with rosemary and olive oil, and doing the other one with olives in it. Otherwise don’t divide the dough until the preshape. On dough making day, I usually start around 8 to 9 am but then again, I am dealing with 4 batches of dough. I think you should be okay if you start around 10 am.



Day prior

3 pm Feed levain

12 pm Feed levain 

Dough making day

10 am Feed levain

12 pm Mix and Autolyse dough

2 pm Add salt, oil, rosemary and levain. Mix total of 6 minutes. Divide if making two different breads.

2:45 pm First fold (Add olives to the one portion if using)

3:15 pm Second Set of folds

3:45 pm Third Set of folds

4:15 pm Fourth Set of folds

5:15 pm Fifth Set of folds

6:15 pm Sixth Set of folds and into fridge

9:15 pm Divide if only making one kind and preshape. 

10:15 pm Do final shape, put in bannetons, cover and back into fridge.

Next day

7:15 am Heat oven for an hour

8:15 am Bake according to instructions. If your oven has convection capabilities, use that mode.



Makes 2 loaves



120 g oats

480 g Unbleached flour 

135 g white kamut flour

65 g rye flour (You might want to sift this to remove the bran but make sure you end up with 65 g of flour. You will need about 75 g of whole rye flour if you sift.)

600 g water 

15 g Pink Himalayan salt (or sea salt if you prefer)

20 g olive oil

166 g Levain (procedure in recipe)

Extra white kamut flour to feed the levain

2 tsp fresh Rosemary

150 g of kalamata and/or green olives drained well (optional)


Mid afternoon the day before:

  1. Take 12 g of refrigerated starter and feed it 12 g of filtered water and 18 g of white kamut flour. Let rise in a warm place. 

The night before:

  1. Before going to bed, feed the levain 24 g of water and 24 g white kamut flour. Let that rest in a warm spot overnight.
  2. Finely chop up the fresh rosemary and save in the fridge.

Dough making day:

  1. In the morning, feed the levain 48 g of filtered water and 48 g of white kamut flour and let rise 4-5 hours in a warm spot. (You will have 30 g extra levain)
  2. Place the water first, then the oats, the unbleached flour, the white kamut flour and the rye flour in the mixing bowl of your stand mixer.
  3. Mix on the lowest speed until you have a shaggy dough with no dry spots. This takes a couple of minutes. Autolyse for a couple of hours at room temperature. 
  4. Once the levain is ready, add the salt, the oil, the fresh rosemary, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed up for 5 minutes. 
  5. Remove dough from bowl and at this point, if you are making a pure rosemary loaf and a rosemary olive loaf, I would divide in two and place in two covered tubs. If not, just keep the dough together in one tub. Let rest 30 minutes in a warm spot (oven with the door cracked open and the lights on). 
  6. If you are using the olives, add them during your first set of folds to the one portion of dough. For the first set of folds, I keep stretching and folding until I feel the dough tighten up. The other sets are done when I have gone around the tub completely. The dough usually tightens up fairly quickly. Be gentle for the last two sets.
  7. Do 4 sets of stretches and folds at 30 minute intervals, then do two more sets on hourly intervals. After the last fold, place the dough(s) in the fridge for 2 or 3 hours. It can be in there longer if you need it to be.
  8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into two if you haven’t done so already. Round out the portions into rounds with a dough scraper and let rest 60 minutes on the counter. 
  9. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can. I must say that the dough felt super nice! 
  10. Sprinkle half rice/half AP flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.