Rosemary Olive Sourdough Bread Recipe
[If you don’t have a sour dough starter, dry yeast can be used – approx. 1 tsp per cup flour.]
450 g (3 cups) bread flour
1 tsp bread improver
1 tsp salt
3 tbsp fresh chopped rosemary
½ cup olives roughly chopped
½ cup sourdough starter
300 ml warm water
2 tsp cold pressed oil
– In a bowl, mix dry ingredients until well combined.
– Add wet ingredients.
– Mix well until all ingredients are combined, forming a firm dough.
– Add 2–3 tsp warm water if required.
– Tip dough onto lightly floured surface, working gently for
approx. 10 mins until all ingredients are combined, not too sticky.
– Cover dough with plastic wrap, leave in warm place until doubled (approx. 2–3 hrs).
– Tip dough onto lightly floured surface, shape as desired onto baking stone, or place into baking tin, allow to prove for 1–2 hrs (or doubled
– Slice the top surface with sharp knife to just break the surface.
– Place bread into cold oven, turn oven to 220ºC (200ºC fan).
– Cook for 35–40 min.
For crisper crust place a bowl with water into bottom of oven, or spray water into oven to get moisture saturation once or twice during baking.
Personally I love to shape the bread into a rustic loaf, breaking off chunks
when still warm and dunking into a small bowl of virgin olive oil and/or