Best 2 Olive Rosemary Sourdough Recipes
**Olive Rosemary Sourdough: A Symphony of Rustic Flavors**
Immerse yourself in a culinary journey with our Olive Rosemary Sourdough, a tantalizing bread that embodies the essence of rustic charm. This delectable creation is a harmonious blend of sourdough's tangy depth and the aromatic embrace of olives and rosemary. Its crust, adorned with a dusting of flour, beckons you to break bread and savor the symphony of flavors within. Whether you prefer the classic round loaf, elegant batard, or petite boule, each variation captures the essence of this extraordinary bread. Indulge in the rustic simplicity of the Olive Rosemary Sourdough, a testament to the magic that arises from the union of humble ingredients.
**Additional Recipes to Enchant Your Palate:**
1. **No-Knead Dutch Oven Sourdough:** Simplicity meets perfection in this no-knead sourdough bread baked in a Dutch oven. With minimal effort, you'll be rewarded with a golden-brown crust and an airy, tender crumb.
2. **Sourdough Discard Crackers:** Transform leftover sourdough starter into delectable crackers. These crispy, flavorful treats are a delightful accompaniment to cheese, dips, or simply enjoyed on their own.
3. **Sourdough Baguette:** Embrace the art of French baking with this classic sourdough baguette. Its crisp crust and light, airy interior will transport you to the boulangeries of Paris.
4. **Sourdough Pizza Crust:** Elevate your pizza night with a homemade sourdough crust. The slightly tangy flavor and chewy texture create a perfect foundation for your favorite toppings.
5. **Sourdough Pancakes:** Start your day with a fluffy, flavorful twist on traditional pancakes. These sourdough pancakes are sure to become a weekend brunch favorite.
6. **Sourdough Cinnamon Rolls:** Indulge in the ultimate comfort food with these sourdough cinnamon rolls. The tender dough, gooey cinnamon filling, and sweet glaze make them irresistible.
OLIVE ROSEMARY SOURDOUGH
This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 7
Steps:
- Mixing and Bulk Fermentation
- Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
- Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
- With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
- Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
- When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
- Pre-Shaping, Bench Rest, and Shaping
- Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
- Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
- Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
- Final Proof
- Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
- Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
- Baking and Storage
- Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
- Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
- Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
- Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
- Let the bread cool on a rack for about 2 hours before slicing.
- Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.
SOURDOUGH ROSEMARY CRACKERS
If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.
Provided by ChefJackie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 45m
Yield 90
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
- Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
- Remove from the oven and let cool on a baking rack.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 1.8 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 31.8 mg, Sugar 0.1 g
Tips:
- Use fresh herbs for the best flavor. Rosemary and thyme are classic pairings for olives, but you could also try oregano, basil, or sage.
- If you don't have any fresh herbs on hand, you can use dried herbs, but be sure to use half the amount. Dried herbs are more concentrated than fresh herbs.
- Use a good quality olive oil. The better the olive oil, the better the bread will taste. Look for an olive oil that is extra virgin and has a fruity flavor.
- Don't overwork the dough. Overworking the dough will make the bread tough. Mix the ingredients just until they are combined.
- Let the dough rise in a warm place. The ideal temperature for rising dough is between 75 and 85 degrees Fahrenheit.
- Bake the bread until it is golden brown. The bread should sound hollow when you tap it on the bottom.
Conclusion:
Olive rosemary sourdough is a delicious and easy-to-make bread that is perfect for any occasion. With its soft and chewy texture, and its flavorful crust, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and healthy bread to make, give olive rosemary sourdough a try. You won't be disappointed!
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