Rosemary Garlic Sourdough
Fragrant, crusty, and packed with savory depth, this rosemary garlic sourdough is pure comfort in loaf form. It’s earthy, aromatic, and the kind of bread that disappears faster than you think.
Rosemary Garlic Sourdough
Prep time: 20 min
Cook time: 50 min
Rising time: 6 hrs
Serving: 8
Ingredients:
1 cup active sourdough starter
3 cups bread flour
1 ½ cups lukewarm water
2 tsp salt
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
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Instructions:
Add the sourdough starter, bread flour, and lukewarm water into the mixing bowl. Mix until a sticky dough forms.
Add the salt, chopped rosemary, and minced garlic to the dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Place the dough back into the bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
Preheat your oven to 450°F. Place a Dutch oven with the lid on inside the oven while it preheats.
Once the dough has risen, carefully remove the hot Dutch oven from the oven. Transfer the dough into the preheated pot, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes.
Allow the bread to cool on a wire rack before slicing.
Nutrition:
Calories 180, Fat 0g, Carbohydrate 38g, Fiber 1g, Sugar 0g, Protein 5g
Cooking Tips:
Use fresh rosemary and roasted garlic for the best flavor—dry or raw just won’t hit the same.
Fold in the mix-ins gently during a later stretch-and-fold to keep the dough light.
Let the loaf cool completely before slicing to preserve the crumb and structure.
Serving Suggestions:
Dip into olive oil and sea salt for an easy, elegant starter.
Toast slices and serve with soft cheese or herbed butter.
Use for next-level grilled cheese, especially with sharp or melty cheeses.
May this dish nourish both your body and your creativity! I’d love to know how it goes—let’s chat in the comments!
