Sourdough bread is beloved for its rich flavor and chewy texture, and adding rosemary and sea salt elevates this classic even further. The earthy notes of rosemary combined with the bright, crunchy sea salt flakes create an irresistible loaf that pairs perfectly with soups, cheeses, or enjoyed simply with olive oil.
Ingredients:
- 1 cup active sourdough starter (fed)
- 3 ½ cups bread flour
- 1 ½ cups warm water
- 2 tsp fine sea salt
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- Flaky sea salt for topping
Instructions:
- Mix the dough: In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir to mix well.
- Add dry ingredients: Gradually add the bread flour, fine sea salt, and chopped rosemary. Stir until it comes together to form a rough dough.
- Knead: Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours or until doubled in size.
- Shape the loaf: After the first rise, punch down the dough gently and shape it into a round loaf. Transfer to a floured banneton or a lined bowl for the second rise (1-2 hours).
- Preheat the oven: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
- Score and bake: Once risen, carefully turn the dough onto a piece of parchment paper. Score the top with a sharp knife, sprinkle generously with flaky sea salt, and place in the preheated Dutch oven.
- Bake: Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
- Cool: Let the bread cool completely before slicing.
Enjoy the wonderful combination of fragrant rosemary and the savory bite of sea salt in every slice!
