Rosemary, olive oil & sea salt

Baking sourdough bread at home with rosemary, olive oil, and sea salt can transform a basic loaf into an exquisite treat. In my experience, adding fresh rosemary not only infuses the bread with a wonderful herbal aroma but also complements the natural tang of sourdough beautifully. When preparing the dough, I like to gently fold in chopped fresh rosemary during the final stretch of kneading to ensure even distribution without crushing the herb. Using a good quality extra virgin olive oil is essential; it adds richness and moistness to the crumb, enhancing the bread’s texture and flavor. Drizzling olive oil over the dough after shaping and before baking can create a lovely golden crust. Sprinkling a bit of flaky sea salt on top before baking introduces a subtle crunch and balances the flavors perfectly. For sourdough enthusiasts, patience is key. Allowing the dough to ferment slowly improves the depth of flavor and texture. I usually recommend a cold fermentation in the fridge overnight, which also makes the bread easier to score. Scoring the loaf not only lets it expand beautifully but also adds an artisanal look. Once baked, this rosemary, olive oil, and sea salt sourdough is fantastic served warm with butter or as a base for sandwiches. It's a comforting and impressive baking project that brings the warmth of homemade bread and the fresh flavors of Mediterranean ingredients right to your table. Whether you're a beginner or seasoned baker, experimenting with these simple, natural ingredients can elevate your baking game.