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Crispy Rosemary Olive Oil Sourdough Boule

crispy rosemary olive oil sourdough boule - featured image
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A rustic and fragrant sourdough boule infused with fresh rosemary and rich olive oil, featuring a crispy crust and tender crumb. This approachable recipe uses simple ingredients and traditional techniques for a delicious homemade bread.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and fed within the last 6-8 hours
  • 500g (4 cups) unbleached all-purpose flour
  • 350g (1 ½ cups) lukewarm filtered water
  • 10g (2 tsp) fine sea salt
  • 50g (3 tbsp) extra virgin olive oil
  • 2 tbsp fresh rosemary leaves, finely chopped
  • Optional: up to 100g (¾ cup) whole wheat flour to substitute for part of the all-purpose flour
  • Optional: rosemary sprigs for garnish
  • Optional gluten-free flour blend and gluten-free starter for gluten-free version

Instructions

  1. Feed your starter about 6-8 hours before mixing so it’s bubbly and active.
  2. In a large mixing bowl, combine 500g (4 cups) flour and 350g (1 ½ cups) lukewarm filtered water. Stir until no dry flour remains (about 30 seconds). Cover with a towel and let rest for 45 minutes (autolyse).
  3. Add 100g (3.5 oz) active starter, 10g (2 tsp) salt, 50g (3 tbsp) extra virgin olive oil, and 2 tbsp finely chopped fresh rosemary to the dough. Mix thoroughly by hand or with a dough scraper until fully incorporated (3-5 minutes).
  4. Cover the bowl with a damp towel. Every 30 minutes for 2 hours, perform stretch-and-folds to strengthen the dough. After the final fold, let rest until doubled in size (about 2-3 hours total).
  5. Lightly flour your work surface. Gently tip the dough out and shape into a tight round boule by folding edges toward the center, then flipping seam-side down and tightening the surface.
  6. Place the shaped dough seam-side up in a floured banneton or bowl lined with a heavily floured kitchen towel. Cover and let rise for 1.5 to 2 hours until puffy but not overproofed.
  7. Preheat the oven to 475°F (245°C) with a Dutch oven and lid inside for at least 30 minutes.
  8. Invert the boule onto parchment paper. Score a deep cross or swirl on the surface with a sharp blade. Brush lightly with olive oil and sprinkle rosemary leaves if desired.
  9. Transfer the dough with parchment into the hot Dutch oven, cover with lid, and bake for 20 minutes.
  10. Remove the lid and bake for another 20-25 minutes until crust is deeply golden and crisp.
  11. Remove bread and cool completely on a wire rack for at least 1 hour before slicing.

Notes

Use lukewarm water (~78°F/25°C) to activate the starter without killing yeast. Perform stretch-and-folds every 30 minutes during bulk fermentation to build gluten strength without kneading. Preheat Dutch oven thoroughly for steam and crust development. Score deeply and brush with olive oil before baking for best crust. Cool completely before slicing to set crumb. For gluten-free version, use gluten-free flour blend and starter but expect different texture.

Nutrition

Keywords: sourdough bread, rosemary bread, olive oil bread, homemade bread, crispy crust, boule, artisan bread

Find it online: https://blixfood.com/crispy-rosemary-olive-oil-sourdough-boule-recipe-easy-homemade-bread-guide/