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!

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.

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.

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.

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 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.

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.