If you have a good, strong sourdough starter and some fresh rosemary available I highly recommend trying this recipe. We served it with spaghetti and a side salad and it was pure heaven!
Rosemary Olive Oil Sourdough
If you have a good, strong sourdough starter and some fresh rosemary available I highly recommend trying this recipe. We served it with spaghetti and a side salad and it was pure heaven!
Ingredients
Instructions
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In a large mixing bowl, combine water and flour and bring together into a sticky, cohesive dough. Cover and allow to rest (autolyse) for 30 minutes.
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Add the sourdough starter, olive oil, rosemary and salt to the bowl. Dimple and fold together until well mixed.
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Begin stretching and folding. I recommend doing at least 4 stretches at 15-minutes intervals; an additional 2 folds at 30 minutes are optional but produce more aeration in the dough.
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After the final stretch and fold, turn into a well-oiled bowl or floured banneton for bulk fermentation. Cover and allow to rise for 6-12 hours depending on the activity of your starter. It should at least double in size.
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Place a dutch oven with lid in the oven and preheat to 450Β°. Turn the dough out onto a piece of parchment paper, and score as desired. When the oven is preheated place the dough on the parchment paper into the dutch oven. Turn the oven heat down to 435Β° and bake for 40-50 minutes. For additional brownness remove the lid for the final 10-15 minutes of baking.
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Remove from the oven and turn onto a cooling rack. Allow to cool for half an hour before slicing. Cool completely before storing.
