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Garlic and Rosemary Sourdough Bread: A Savory Twist to a Classic Favorite

Sourdough bread is a beloved staple in many households, known for its tangy flavor and chewy texture. While traditional sourdough is delicious on its own, adding garlic and rosemary elevates it to a whole new level of savory goodness. This recipe combines the earthy aroma of rosemary with the pungent kick of garlic, resulting in a loaf that’s perfect for pairing with soups, salads, or simply enjoying on its own.

Ingredients:

1 cup active sourdough starter
1 ½ cups lukewarm water
4 cups bread flour
1 ½ teaspoons salt
3 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
Olive oil, for greasing
Instructions:

Activate the Sourdough Starter: In a large mixing bowl, combine the sourdough starter and lukewarm water. Stir until well combined.

Mix the Dough: Add the bread flour and salt to the sourdough mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. Let the dough rest for 30 minutes to allow the flour to hydrate.

Incorporate Garlic and Rosemary: After the dough has rested, add the minced garlic and chopped rosemary to the bowl. Knead the dough for 5-10 minutes until the garlic and rosemary are evenly distributed throughout the dough.

First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Alternatively, you can place the dough in the refrigerator and let it rise overnight for enhanced flavor.

Shape the Loaf: Once the dough has risen, gently deflate it and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet or in a lightly greased Dutch oven.

Second Rise: Cover the shaped loaf with a clean kitchen towel and let it rise for another 1-2 hours, or until it has puffed up slightly.

Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it along with the oven.

Score the Dough: Just before baking, use a sharp knife or razor blade to score the top of the loaf with a few diagonal slashes. This will help the bread expand properly in the oven.

Bake the Bread: If using a Dutch oven, carefully transfer the loaf into the preheated pot, cover with the lid, and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If baking on a baking sheet, place the sheet in the oven and bake for 30-35 minutes, or until the loaf is golden brown.

Cool and Enjoy: Once baked, transfer the garlic and rosemary sourdough bread to a wire rack to cool completely before slicing. Enjoy it warm with butter, olive oil, or your favorite dip.

This garlic and rosemary sourdough bread is sure to become a favorite in your household, with its irresistible aroma and delicious flavor. Whether enjoyed as a side to a hearty meal or as a snack on its own, it’s a recipe worth savoring.

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FREUQNTLY ASKED QUESTIONS:

How should I store leftover bread?

You can freeze one loaf after it cools down or slice the bread and freeze individual slices for later.
Can I use a Dutch oven to bake this bread?

Normally, this bread is baked on a baking sheet in the oven. But if you prefer, you can use a Dutch oven for baking.

Do I need fresh rosemary?

Fresh rosemary adds great flavor, but if you don’t have it, dried rosemary works too.

Why did my dough turn out dense?

If your dough is dense, it might not have risen enough. Make sure the dough stays warm during rising, ideally between 78-80°F. You can put the dough in a warm spot, like an oven with just the light on (not turned on). The dough should double in size before baking to avoid denseness.

Enjoy our Garlic and Rosemary Sourdough Bread Recipe, please share with your friends.