Roasted Garlic, Rosemary, and Kalamata Olives Sourdough Bread

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Enjoy the delicious creation of homemade roasted garlic, rosemary, and Kalamata olive sourdough bread. Infused with the rich flavors of roasted garlic, fragrant rosemary, and Kalamata olives. Each bite has the perfect amount of flavors and ideal to accompany any dish.

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Tools needed:

• Digital Food Scale 
• or Measuring Cups and Measuring Spoons
• Large Mixing Bowl
• Proofing Basket
• Parchment Paper
• Razor Blade
• 5.5 qt Cast iron dutch oven
• Oven Mitts 
• Cutting Board
• Sharp Knife

Ingredients:

• Bread Flour: Bread flour is a high-protein flour that provides structure and strength to the bread. It helps create a chewy and airy texture in the finished product.
• Water: Water is a crucial component in breadmaking, hydrating the flour and activating the gluten. The right hydration level contributes to the dough’s consistency and the bread’s overall texture.
• Active Sourdough Starter: The sourdough starter is a mixture of flour and water that has fermented, capturing wild yeast and bacteria. It serves as a natural leavening agent, giving the bread its distinct flavor and helping it rise.
• Salt: Salt adds flavor to the bread and also regulates the fermentation process. It strengthens the gluten network, controls yeast activity, and enhances the overall taste.
• Kalamata Olives: Kalamata olives, with their rich, fruity flavor, add a briny and savory element to the bread. They also provide a pleasant texture contrast and visual appeal.
• Rosemary: Rosemary is a fragrant herb that imparts a distinct earthy and pine-like flavor to the bread. It adds a savory and aromatic quality, enhancing the overall taste.
• Roasted Garlic Cloves: Roasted garlic contributes a sweet and mellow garlic flavor to the bread. The roasting process softens the garlic and brings out its natural sweetness, creating a more subtle and complex taste.
• Olive oil (for roasting garlic): Olive oil is used to roast garlic by coating the garlic cloves, allowing them to caramelize and develop a rich, sweet flavor during the roasting process.

Baking Instructions:

Feed the Sourdough Starter:

1. Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!

Mixing the Dough:

1. Measure all of your ingredients water, salt, sourdough starter, and flour. 
2. Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Prepare Inclusions:

1. In an oven safe dish, add peeled garlic cloves and cover with olive oil. Bake at 400°F for about 20 mins or until golden.
   

   
2. Remove leaves of rosemary stems and set aside.
3. Cut the Kalamata olives into smaller pieces, about 4 pieces per olive.

Add the Inclusions:

1. With slightly wet hands, add portions of the roasted garlic, Kalamata olives, and rosemary with each stretch and fold.
2. Perform 4 sets of stretch and folds 15-30 mins apart.
3. Cover with plastic and leave on counter for bulk fermentation.

Shaping and Final Proof:

1. Shape the dough and place it in a proofing basket with some rice flour on the bread and in the basket. Allow it to undergo the final proof until it has visibly increased in size. You can also stick it in the fridge for about 4 hours.
   

   

Preheat and Bake:

1. Preheat your oven with a Dutch oven inside to 450°F (232°C).
2. Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.
   

   

   

Cooling:

1. Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

Pin for later:

Sample Bakers Schedule:

Option 1:

8 AM: Feed your starter in the morning.

7 PM: Mix all ingredients for bread and mix into shaggy ball

7:15 PM: 1st Stretch and fold with inclusions.

7:30 PM: 2nd Stretch and fold with inclusions.

7:45 PM: 3rd Stretch and fold with inclusions.

8:00 PM: 4th Stretch and fold with inclusions.

8:00 PM: Form into a ball, cover with plastic, and let it bulk ferment overnight.

6 AM: Shape and proof in a proofing basket.

10 AM: Preheat oven with your Dutch Oven for 450 degrees Fahrenheit

10:30 AM: Bake

*You can always stick the dough in the proofing basket into the fridge or even freezer for about 15 mins after proofing and right before scoring. It will be easier to flip and score.

Option 2 with fridge proofing:

8 PM: Feed your starter

8 AM: Mix all ingredients for bread and mix into shaggy ball

9:30 AM: Form into a ball, cover with plastic, and let it bulk ferment all day.

7 PM: Shape and place into a proofing basket.

7: 15 PM: Cover with plastic and place into the fridge in the proofing basket for overnight.

8 AM: Score and Bake

Roasted garlic, rosemary, and Kalamata olive sourdough bread.

Enjoy the delicious creation of homemade roasted garlic, rosemary, and Kalamata olive sourdough bread. Infused with the rich flavors of roasted garlic, fragrant rosemary, and Kalamata olives. Each bite has the perfect amount of flavors and ideal to accompany any dish.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 50 minutes mins

Bulk Fermentation 12 hours hrs

Total Time 14 hours hrs 50 minutes mins

Course Bread

Ingredients

  

• 520 grams bread flour
• 385 grams water
• 100 grams active sourdough starter
• 12 grams salt
• 10 Kalamata Olives
• 1 tbsp rosemary leaves
• 4 garlic cloves
• 1 tbsp olive oil

Instructions

 

Feed the Sourdough Starter:

• Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!

Mixing the Dough:

• Measure all of your ingredients water, salt, sourdough starter, and flour.
• Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Prepare Inclusions:

• In an oven safe dish, add peeled garlic cloves and cover with olive oil. Bake at 400°F for about 20 mins or until golden.
  
• Remove leaves of rosemary stems and set aside.
• Cut the Kalamata olives into smaller pieces, about 4 pieces per olive.
  

Add the Inclusions:

• With slightly wet hands, add portions of the roasted garlic, Kalamata olives, and rosemary with each stretch and fold.
  
• Perform 4 sets of stretch and folds 15-30 mins apart.
• Cover with plastic and leave on counter for bulk fermentation.

Shaping and Final Proof:

• Shape the dough and place it in a proofing basket with some rice flour on the bread and in the basket. Allow it to undergo the final proof until it has visibly increased in size. You can also stick it in the fridge for about 4 hours.
  

Preheat and Bake:

• Preheat your oven with a Dutch oven inside to 450°F (232°C).
  
• Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.

Cooling:

• Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.
  

Keyword 100% rye sourdough bread, roasted garlic, rosemary, and Kalamata olive sourdough bread.