Rosemary Garlic Sourdough Bread Recipe

Few things can match the comforting aroma of freshly baked sourdough bread, especially when infused with the earthy fragrance of rosemary and the rich flavor of roasted garlic. This rustic loaf combines a classic sourdough base with aromatic herbs to create something truly special.

The tangy depth of sourdough pairs perfectly with roasted garlic’s sweetness and rosemary’s subtle pine-like notes. Each slice has a chewy crust, soft crumb, and bursts of flavor that make it irresistible whether served on its own or as part of a meal.

Whether you’re an experienced baker or just starting your sourdough journey, this recipe is approachable and rewarding. With patience and simple ingredients, you’ll create a loaf that looks beautiful, tastes incredible, and elevates any dining table.

Cooking Time & Serving

• Preparation (including fermentation & proofing): 12–18 hours

• Baking Time: 45 minutes

• Total Time: ~13–19 hours (mostly hands-off)

• Servings: 1 loaf (8–10 slices)

Ingredients

For the Dough:

• 500 g (4 cups) bread flour

• 100 g (1/2 cup) active sourdough starter (fed and bubbly)

• 350 g (1 ½ cups) water (room temperature)

• 10 g (2 tsp) salt

For Flavoring:

• 2–3 garlic cloves, roasted or sautéed, then chopped

• 2 tbsp fresh rosemary leaves, finely chopped

• 1 tbsp olive oil (optional, for extra softness)

How to Make Rosemary Garlic Sourdough Bread

1. Feed Your Starter – Make sure your sourdough starter is active and bubbly before you begin.

2. Mix Dough – In a large bowl, combine flour and water. Mix until shaggy, cover, and let rest (autolyse) for 1 hour.

3. Add Starter & Salt – Add the sourdough starter and salt to the dough. Mix well until fully incorporated.

4. Bulk Fermentation – Over the next 4–6 hours, perform 4 sets of stretch-and-folds every 30–45 minutes. After the last set, let the dough rest until nearly doubled.

5. Incorporate Garlic & Rosemary – Gently fold roasted garlic and chopped rosemary into the dough during the last stretch-and-fold.

6. Shape the Loaf – Turn dough onto a lightly floured surface. Shape into a round loaf and place seam-side up in a floured proofing basket.

7. Final Proof – Cover and refrigerate overnight (8–12 hours).

8. Preheat Oven – Place a Dutch oven inside and preheat to 230°C (450°F).

9. Bake – Transfer dough onto parchment, score the top, and place into the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown.

10. Cool & Slice – Let the bread cool for at least 1 hour before slicing.

Notes

• Roasting the garlic before adding ensures a sweeter, milder flavor. Raw garlic can taste sharp.

• If you don’t have fresh rosemary, you can use 1 tsp dried rosemary.

• For a crunchier crust, spritz the dough with water just before baking.

• Sourdough baking times can vary based on temperature, flour type, and starter activity.

FAQs

1. Can I use whole wheat flour?
Yes! Replace up to 30% of bread flour with whole wheat for a nuttier flavor.

2. What if I don’t have a Dutch oven?
Bake on a baking stone or tray and add a pan of hot water in the oven to create steam.

3. How long does this bread last?
Stored in a paper bag at room temperature, it stays fresh for 2–3 days. For longer storage, freeze slices.

4. Can I make this without a sourdough starter?
You can adapt it with commercial yeast, but you’ll miss the tangy sourdough flavor.

Nutrition (per serving – 1 slice out of 10)

(Values are approximate and vary based on ingredients.)

Disclaimer

This bread is best enjoyed in moderation as part of a balanced diet. If you have gluten intolerance, wheat allergies, or garlic sensitivities, avoid or substitute accordingly. Always consult with a healthcare professional if unsure about dietary restrictions.