This Sourdough Rosemary Bread with Olive Oil was a weekend hit and the perfect loaf to pair with a fresh dinner of sauteed farm veggies and baked chicken.
I am also having a hard time coming to terms with the fact it is already July. How did July get here so quickly? In preparation for Fourth of July backyard grilling, I wanted to go low-key over the weekend. Instead of our usual big family dinner, I opted for a simpler weekend treat, saving my time and kitchen for the upcoming holiday.
I have a fun grilled dinner planned for Monday, so this weekend I wanted some simple baked chicken, sauteed veggies and a hearty bread. I always know if nothing else suits him, my toddler will always be happy with freshly baked bread.
The start of July also brings me to this month's Secret Recipe Club reveal. This month it was my honor to be assigned Karen's Kitchen Stories. Karen is a self-proclaimed bread geek, so I knew I had to try one of her breads.. Believe me, there is a long list of amazing looking breads in her recipe index. Bread isn't the only thing Karen is talented at making, I also found some other amazing looking recipes for General Tso's Chicken and Baby Yukon Gold Hasselback Potatoes. If you end up making one of Karen's recipes, be sure to let me know in the comments below which one caught your eye!
I always enjoy any excuse to bust out my sourdough starter (originally from King Arthur Flour) and loved that this one also used rosemary. My darling "little" plant has completely taken over one corner of my garden and I currently have more rosemary than I could ever use.
But that is a problem that I rather enjoy having. I do try to use rosemary whenever possible without going completely overboard. This bread is amazing - but not overboard on rosemary flavor. Yum!
The recipe is actually quite simple, but it does take some forethought as there is a lot of inactive time required while the loaves rise. The longest rise takes place overnight in the refrigerator. I just barely escaped a rising disaster due to my bowl size. Luckily, it had just enough room to expand overnight before being shaped and baked.
This recipe is enough for making 2 boules, and they are best baked in cast iron dutch ovens for the best crust and crumb. I only have one Le Creuset dutch oven, so baked the other loaf on black Silpat. It was also good, but do try to use a dutch oven if you have one.
Also, Karen's recipe calls for letting the dough rise in a banneton or brotform. My loaves didn't achieve the same height because I let them rise free-form. Don't worry, I actually have a round banneton ordered and hope to share my experience with it soon. If you don't have these types of forms, don't worry. Do expect your loaf to spread outward more than up.
Ready to sink your teeth into a slice of Sourdough Rosemary Bread with Olive Oil?
Okay. Let's get baking!
Sourdough Rosemary Bread with Olive Oil
from Karen's Kitchen Stories adapted from Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery
You will need:
- 2 oz. warm water (105 to 110 degrees F)
- 1 tsp. active dry yeast
- 14 oz. sourdough starter (100% hydration)
- 8 oz. water, room temperature
- 3 Tbsp. extra virgin olive oil
- 1/4 c. rosemary, chopped
- 15.3 oz. all-purpose flour
- 2.8 oz. whole wheat flour
- 1 Tbsp. bread salt (try King Arthur Flour's blend)
In a stand mixer, combine the warm water and yeast. Allow to proof for 5 minutes until it becomes foamy.
To the mixer bowl, add in the starter, 8 ounces water, olive oil, and rosemary. Mix with the paddle attachment.
Switch to the dough hook and add in the remaining ingredients. Knead on medium-low (Kitchen-aid setting 4) for a couple of minutes. The dough should be tacky and soft.
Transfer the dough to an oiled bowl or rising bucket. After an hour, fold the dough over from all 4 sides and place it back into the oiled bowl, seam side down. Refrigerate for 8 - 16 hours.
Remove from the refrigerator and allow it to come to room temperature for about 2 hours.
Split the dough in half. Form two boules and place the dough seam side down on pieces of parchment. Cover and allow to rise for 75 minutes to 2 hours, or until the dough has doubled in size.
While the dough is rising, preheat the oven to 450 degrees. If you are going to cook one or more loaves in dutch ovens, place the dutch ovens in the oven to preheat as well.
Spray the lid lightly with water and place the dough into a preheated dutch oven. Bake with the lid on for 20 minutes. Remove the lid, reduce the heat to 400 degrees and bake for an additional 15 minutes.
Remove the bread from the oven and dutch oven. Cool on a wire rack before slicing.
*If you don't have a dutch oven, you can bake this loaf on a tray. I used black Silpat and sprayed the inside of the oven with water before closing the door. Follow the same temperature and time guidelines as the covered loaf. The loaf will taste the same, but will have a different crust. Both methods are delicious, though.