Rosemary Sourdough Bread makes your kitchen smell like a bakery in the best way. You get a crisp, crackly crust, a chewy inside, and little pops of rosemary in every slice.
This Rosemary Sourdough Bread is a cozy weekend bake, but it’s not complicated. The dough mostly rests while time does the work. Your job is just a few folds and a good bake.
One standout tip: add rosemary during the folds, not at the beginning. That keeps the dough strong and spreads the flavor evenly.
Why You’ll Love This Rosemary Sourdough Bread
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- Ultimate cozy loaf: Perfect for soup nights and snack boards.
- Bakery-style texture: Crackly crust with an airy, chewy crumb.
- Weeknight dinner helper: Makes simple meals feel special.
- Meal prep friendly: Toast and sandwiches for days.
- Flexible timing: Overnight fridge proof works great.
Ingredients for Rosemary Sourdough Bread
- Bread flour (17 1/2 ounces): Gives structure and chew (about 3 3/4 cups).
- Water (12 1/2 ounces): Helps create an airy crumb (about 1 1/2 cups).
- Active sourdough starter (3 1/2 ounces): Use bubbly starter for best rise (about 1/2 cup).
- Fine salt (2 teaspoons): Strengthens dough and boosts flavor.
- Fresh rosemary, chopped (1 tablespoon): Bright flavor. Use 1 teaspoon dried if needed.
Rosemary Sourdough Bread Recipe Step-by-Step
- 1. Mix flour, water, and starter until no dry flour remains. Cover and rest 30 minutes.
- 2. Add salt and pinch/fold into the dough for about 2 minutes until it tightens up.
- 3. Stretch and fold every 30 minutes for 2 hours (4 sets). Sprinkle rosemary in during the second fold.
- 4. Bulk ferment until the dough looks airy and rises about 30–50%, usually 2–4 hours (watch the dough, not the clock).
- 5. Shape into a tight round and place seam-side up in a floured towel-lined bowl or proofing basket. Cover.
- 6. Proof overnight in the fridge 8–16 hours, or at room temp 1–3 hours until puffy.
- 7. Preheat oven with a Dutch oven inside to 450°F for 30 minutes. Flip dough onto parchment, score, and lower into the hot pot.
- 8. Bake covered 25 minutes, then uncovered 18–25 minutes until deep golden. Cool 1 hour before slicing.
Tips for Perfect Rosemary Sourdough Bread
- Use active starter for better rise.
- Add rosemary during folds so the dough stays strong.
- Let it cool before slicing so the crumb sets.
- Score confidently for a nice oven spring.
- If dough feels tight, let it rest 10–15 minutes and continue.
Variations & Substitutions
- Garlic rosemary: Add 1–2 teaspoons garlic powder.
- Rosemary sea salt: Sprinkle flaky salt on top before baking.
- Olive twist: Add 1/2 cup chopped olives.
- Whole grain: Swap 1/2 cup flour for whole wheat (may need a splash more water).
- Mini loaves: Divide into two smaller rounds and reduce bake time slightly.
Make-Ahead & Freezing
- Fridge proof makes scheduling easy.
- Store at room temp 3–4 days in a bag or container.
- Freeze slices up to 2 months; toast from frozen.
- Refresh crust: Warm slices at 350°F for 5–8 minutes.
Serving Suggestions & Pairings
- Olive oil and balsamic dip
- Tomato soup or creamy soups for a cozy weeknight dinner
- Grilled cheese sandwiches
- Toast with butter and honey
- Pasta night side bread
Reader Review: The rosemary is perfectly balanced and the crust is so crackly. We ate half the loaf the first night.
If you bake Rosemary Sourdough Bread, leave a rating and tell me—classic rosemary, garlic rosemary, or olive-rosemary?