Olive Rosemary Sourdough

I recently discovered Sourdough! Last summer my aunt gave me some of her sourdough starter. The starter has been passed down for generations and originates from the 1930s! The quarter cup of starter sat in my refrigerator for over a year (thankfully it was still active). After much prodding from my boyfriend, I pulled it out and have since learned the ropes of using sourdough starter. Turns out, it is really easy and takes a little foresight to make delicious sourdough products.

For Thanksgiving this year, I was in charge of pies and bread. I made dinner rolls as well as this amazing recipe for Olive Rosemary Sourdough bread. The bread was delicious and already I have made it again! I tweaked the original recipe slightly and the bread is so good. Dense, moist, and flavorful – it disappears fast.  I used good-quality kalamata olives and fresh rosemary and I recommend you do the same. The sourdough flavor is not strong due to the other ingredients. I was also impressed there is no yeast in this recipe!

Olive Rosemary Sourdough

Olive Rosemary Sourdough

Olive Rosemary Sourdough

Makes 2 loaves

Ingredients:

  • 10 oz Sourdough Starter (1 cup + 1 T)
  • 14 oz lukewarm water (1 ½ cups)
  • 1 lb 8 oz bread flour (4 ½ cups)
  • 1 Tablespoon salt
  • 1 ½ cups Kalamata olives (12 oz jar)
  • 2 ½ Tablespoons fresh rosemary
  • 1 teaspoon red chili flakes
  • 1 Tablespoon olive oil
  • 1 egg white
  • 1 Tablespoon cold water

Directions:

Stir the sourdough starter and water in a large bowl until combined. Add flour one cup at a time until dough is formed. I used my hands towards the end, to combine the dough. Add dough to bread machine and knead for 2 minutes (I had a bread machine and not a standing mixer at my disposal – either will work). Let dough rest for 20 minutes. While the dough rests, chop the olives and rosemary.

The additional ingredients

The additional ingredients

Sprinkle salt over dough and knead the dough in the bread machine for 8-10 minutes or until a good elastic dough forms. Add more flour if needed. Add chopped olives, rosemary, and red chili flakes and knead to combine. I had to remove the dough from the bread machine and briefly knead by hand to incorporate everything.

Move dough to a large oiled bowl (use the olive oil to oil the bowl) and cover with plastic wrap. Let the dough sit at room temperature until doubled in size – 1-2 hours.

Starting the first rise

Starting the first rise

Empty dough on to a floured counter and punch down. Split dough in half (cut it down the middle) and let rest for 10 minutes. Grease a cookie sheet and sprinkle with cornmeal. Form each dough half into a round ball and place onto prepared cookie sheet. Cover with plastic wrap and refrigerate for 12-16 hours (or overnight). This lets the sourdough flavor develop.

Going into the fridge

Going into the fridge

Coming out of the fridge

Coming out of the fridge

Pull dough out of refrigerator and let it come to room temperature – 2-3 hours. Preheat the oven to 400 F. Make three large, deep cuts across the top of each loaf. Whisk the egg white and 1 Tablespoon water together to make an egg wash. Brush the two loaves with the egg wash.

Ready for the oven!

Ready for the oven!

Bake loaves for 30-40 minutes or until lightly golden. Let the bread cool completely before cutting into it (good luck waiting!). Devour!

Right out of the oven

Right out of the oven

Delicious!

Delicious!

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