Tory Saks

Tasty Recipes

Rosemary Sourdough Bread

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A bread recipe that incorporates olive oil into the dough. Dip it in olive oil after you bake it for double the pleasure!

Adapted and slightly modified from The Clever Carrot

My mom was going on and on about how she was baking bread while I was over in Spain during quarantine, and I was seriously getting jealous because I couldn’t get a taste. Once I settled back in, I knew that this was something I wanted us to make. It was also kismet that the dough had olive oil in it making it a perfect pairing with our (Aqua et Oleum’s) premium finishing extra virgin olive oil.

I’m not sure why, maybe it was all the fresh rosemary growing in the gardens around me or the fact that I have a rosemary cream I use on the regular, but I knew that when we made this bread, we would be adding rosemary to the dough we made together or more like mom making the bread and me just watching from the sidelines.

If you need a good laugh, watch our video of mom adding more flour and water to the starter or “feeding the mother” and see all of my terrible faces as I get a whiff of the “active starter” in full effect.

Check out our video on how to make this bread recipe you will also notice three outfit changes from me and the fact that I was slightly half asleep (no filter over here).

Unfortunately, I can’t handle cheese or lactose anymore, however, my family loves jalapeño cheddar bread, so when you watch the video, you will see us making that for them as well. If you would prefer a sweeter bread, you could add nuts, dried fruit, etc. Really, it’s up to you how you want to customize this!

After making this bread, check out how to make a Spanish Tostada and pretend you are in Spain when you eat it!

Play Video

Rosemary Sourdough Bread

Makes 1 loaf of bread or 2 smaller loaves


  • 150g (3/4 cup) bubbly, active starter
  • 250g (1 cup + 1 tbsp) warm water (recipe recommends filtered)
  • 25g (1 ½ tbsp) Aqua et Oleum’s EVOO
  • 500g (4 ¼ cups, spooned and leveled) bread flour
  • 10g (1 ½ tsp) fine sea salt
  • 1 bunch of rosemary leaves
  • **We made a Boule (aka a round loaf of bread) of Rosemary and a Boule of Jalapeño and cheddar; experiment and add whatever ingredients you would like to your bread to make it extra special
  • **We left our leaves whole, you can chop them if you want, but why make more work for yourself?
  • **Fine ground cornmeal (optional – if you want to dust, we didn’t do this)
  • Parchment paper
  • Dutch oven for baking – recommended 6 quart

**Quick note – we made this recipe using grams and my mom likes to weigh everything on her scale to be exact

Just another silly moment in the kitchen with Tory, where she is trying to see which is bigger, her loaf of sourdough bread or her head…
Just another silly moment in the kitchen with Tory, where she is trying to see which is bigger, her loaf of sourdough bread or her head…


  1. Whisk the starter, water, and Aqua et Oleum’s premium extra virgin olive oil in a large bowl. Add the flour and salt. Then the rosemary leaves (no branches here!) Use a silicone spatula and mix everything together. Let the dough rest for 30 minutes.
  2. After the dough has rested, work the dough into a rough ball.
  3. Cover the bowl with plastic wrap or a slightly damp towel. Leave it in a warm, spot to rise. The dough is ready when it has increased in size – about 1.5 to 2X its size. This can take between 3 -12 hours (depending on the temperature of your ingredients and your environment). We left ours overnight and then came back to it (approx. 10 hours).
  4. Lightly flour a surface for cutting the dough and shaping it.
  5. Remove the dough from the bowl, and place it onto the floured area so that it does not stick.
  6. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf (we made two loaves because we had doubled the recipe).
  7. Pick up the dough and form a ball, by cupping your hands around the dough.
  8. (It’s optional to coat the bottom of your Dutch oven with cornmeal – we didn’t do this.) Place parchment paper in your Dutch oven. Place the dough inside for about an hour or 2 for the 2nd rise. The dough should look slightly puffy when it is ready.
  9. Right before your bread goes into the oven make an “X”. We used kitchen scissors and made two cuts in the middle of the dough.
  10. Preheat the oven to 450°F when ready to bake.
  11. Place the bread in the oven with the lid on and reduce the oven to 400°F. Bake the bread for 20 minutes, then remove the lid and cook it uncovered for the remaining 40 minutes or until golden brown.
  12. Remove the bread from the oven, and then let it cool (recommended on a drying rack) for at least an hour before you eat or slice the bread.

Rosemary Bread by Tory Saks

After making this bread, check out how to make a Spanish Tostada and pretend you are in Spain when you eat it!

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