Rosemary Olive Sourdough Bread Recipe

This rosemary olive sourdough bread is packed with briny olives, fresh rosemary, and sweet roasted garlic. Baked with a crispy crust and soft, airy crumb, it’s full of savoury flavour in every slice. Perfect for dipping, sandwiches, or serving alongside soups and salads.

Rosemary Olive Sourdough Bread Recipe

This is one of those loaves that feels rustic, cozy, and a little fancy all at the same time.

Briny olives, fragrant rosemary, and sweet roasted garlic are folded right into classic sourdough dough. Giving you a savoury loaf that smells unreal while it bakes and tastes even better once sliced.

If you love sourdough with inclusions but don’t want anything overly heavy or greasy, this one’s a winner. It’s flavourful without being overpowering, perfect for dipping, sandwiching, or just tearing into with butter and calling it a day.

If you love sourdough you may also enjoy my Jalapeno Cheddar Sourdough Bread or my Pepperoni Pizza Sourdough Bread.

Simple Ingredients You Need For The Rosemary Garlic Olive Sourdough Loaf

You will need the following ingredients listed below to make the easy sourdough bread (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• Active sourdough starter – Bubbly and at peak rise for best results.
• Warm water – Helps dissolve the starter and hydrate the dough evenly.
• Bread flour – High protein flour supports inclusions without collapsing the loaf.
• Salt – Essential for flavour and dough strength.
• Chopped olives – Briny and bold. Kalamata olives, green olives, or a mix all work.
• Fresh rosemary – Finely chopped for even distribution and flavour.
• Roasted garlic cloves – Soft, sweet, and mellow once baked into the bread.

How To Make

1. Feed Your Starter (4–8 Hours Before Baking)

• Mix 50 g starter, 100 g flour, and 100 g water (1:2:2 ratio).
• Let it double in size before using.
• To test readiness, drop a spoonful into water—if it floats, it’s good to go.

2. Mix the Dough

• In a large bowl, dissolve 125 g active starter in 325 g warm water until milky.
• Add 500 g bread flour and 10 g salt.
• Mix with a wooden spoon or dough whisk until a shaggy dough forms.

3. Rest & Hydrate

• Cover with a kitchen towel and let rest for 1 hour.
• This allows the flour to fully hydrate and makes the dough easier to work with.

4. Stretch & Fold

• Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength.
• After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.

5. Shape the Dough

• Lightly flour a countertop and gently shape the dough into a rectangle. Pat dry the olives with a paper towel to avoid excess moisture.
• Spread the garlic, rosemary and olives down the center of the dough.
• Fold the bottom half of the dough up to the middle of the dough. Repeat with layering the inclusions on top of the folded portion of the bread dough. Next, fold the top down, overlapping the bottom half and add the remaining inclusions on top of the folded dough.
• Roll the dough, starting at one end of the dough, until it forms a large ball. Then, using gentle push-and-pull motions, create surface tension on the top. Let it rest seam-side up in a floured banneton basket or towel-lined bowl.

6. Cold Proof for Deep Flavor

• Let the dough rest at room temperature for 30–60 minutes, then put in fridge for 12–48 hours (longer = more flavour).
• Wrap a slightly damp tea towel around the bowl to prevent drying.

7. Score & Bake

• Preheat oven to 450°F (230°C) with a Dutch oven inside or large pot with lid for at least 15 minutes.
• Flip dough onto a piece of parchment paper, dust lightly with rice flour if desired, and score the top of the bread dough. Can do this using a bread lame, sharp knife or razor blade.
• Transfer to preheated Dutch oven and bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden.

8. Cool (Yes, This Matters)

Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture.

Tips And Tricks For Best Results

• Pat olives dry to avoid excess moisture
• Chop rosemary finely so it distributes evenly
• Don’t overstuff — spread inclusions in layers
• Longer cold proof = deeper flavour

Storing Leftovers

The best way to store sourdough is at room temperature in a paper or cloth bag for a few days, or sliced and frozen for longer storage, as the fridge dries it out quickly.

For short-term, use an airtight plastic bag or beeswax wrap to keep it soft for up to a week; for longer, freeze slices (separated by parchment) for easy toasting later, and refresh older loaves with a quick re-bake. 

Faqs

What olives work best?
Kalamata, Castelvetrano, or green olives all work great.

Does the garlic overpower the loaf?
No — roasting makes it sweet and mellow.

Is this good for sandwiches?
Yes. Especially with turkey, cheese, or roasted veggies.

Some Good Options For Dips You May Enjoy The Sourdough With!

• Crockpot Buffalo Chicken Dip
• Red Pepper Jelly Cream Cheese Dip
• Greek Layer Dip Recipe
• Healthy Jalapeno Popper Dip
• Healthy Spinach Artichoke Dip
• Easy Pepperoni Pizza Dip
• Easy Cottage Cheese Queso Dip
• Low Carb Spinach Dip
• 3-Ingredient Creamy Cottage Cheese Ranch Dip

IF YOU TRIED THIS ROSEMARY OLIVE SOURDOUGH BREAD RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS TOAST ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails