Amazing Rosemary & Herb Bread

This Rosemary & herb sourdough bread recipe is delicious, and as far as bread making goes, fairly easy. 

My family was begging me to make more after we ran out! Perfect with a little bit of butter or to dip in olive oil and balsamic vinaigrette. This recipe is super great for those of you don’t have a starter but still want homemade bread! I love to make this when I want a loaf the same day I start baking it, which is not normally the case for sourdough with starter. For those that have a starter, feel free to check out my recipe for sourdough bread using starter!

How to Make Rosemary & Herb Bread:

I like to start by weighing out my bread flour. In my opinion, using a scale to measure grams of flour is just a lot more efficient and I always get the same results using this method. I also recommend using bread flour instead of all purpose for this recipe. There are lots of sciencey reasons for why bread flour works best, but I have just noticed a less dense bread when working with bread vs. AP.

Next, you’re going to want to put your active dry yeast (I normally use instant rise), salt, dry rosemary, dried oregano, and a lil bit of black pepper. I always say that while it’s great to look at the recipe, you also aren’t going to ever learn how to cook unless you improvise a little bit. If you’re always looking at a recipe you aren’t really learning how to cook. But that’s just my opinion. So feel free to add whatever you think would taste good, you only way you can figure it out is by trying! And have some fun!

Anyway, sorry we got off topic there, this is what the ingredients combined (before the water) should look like ↓

Next, you’re gonna add your warm water and mix, make sure to incorporate all the flour and herbs. Don’t worry about making it into a ball yet, it can be messy. It should also be a little bit sticky, definitely not a dry dough. 

After it’s all mixed, I like to cover mine with plastic wrap and place it in a warm spot. Cover and let rise for 2-3 hours. After those hours are up, the dough should look like this…

Also, when there’s about 30 min left of your rising time, set the oven to 450° F. I put my Dutch oven (or just a large pot with a lid will work fine) in the oven while it’s heating up. The bread will cook better on a hot surface.

Look at all those beautiful air pockets! Now the fun part, flour up your counter or cutting board, wherever you’re doing this. Take your dough and put it on a floured surface, and try your best to form it into a relatively smooth, symmetrical ball. I like to take the edges of my dough and fold it towards the center. I promise it will still taste fantastic, even if it doesn’t look perfect!

Then, transfer to a piece of parchment paper. I recommend getting or, if you have one, using a “dough scraper,” that’s in the top of the picture below this. They’re on amazon, super helpful to knead dough and transfer it to parchment paper :). Be sure to place your bread dough seam side down.

Now that your dough’s in a ball and on parchment paper, you can have some fun and make a design on the dough! Then, place the dough into your hot dutch oven. 

Next, put your bread in the oven WITH the lid on for 30 minutes. After the 30 minutes, bring cook for 10 minutes without the lid. This is the final product of your Rosemary & herb sourdough bread↓

It’s always good to let the bread cool before cutting into it, to let ir complete the cooking process. I hope you enjoy your bread!!

That’s it, happy baking!!

-Emma :)) 

Originally posted on 7/17/22

Updated on 11/18/24

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Amazing Rosemary & Herb Bread

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This Rosemary & herb sourdough bread recipe is delicious, and as far as bread making goes, fairly easy. 

Prep Time 3 hours

Cook Time 45 minutes

Total Time 3 hours 45 minutes

Ingredients

• 3 cups bread flour (450g)
• 2 1/2 tsp. dry active yeast
• 2 tsp. salt
• 1 tablespoon dried rosemary
• 1/2 tsp. dried oregano
• 1/8 tsp. ground black pepper
• 1 1/2cups very warm water (375g)

Instructions

1. Combine flour, yeast, salt, rosemary, oregano and pepper in a medium-large mixing bowl.
2. Add warm water and combine all ingredients well, dough should be sticky, not kneadable.
3. Cover with plastic wrap and/or towel and let rise for 2-3 hours in a warm spot. The dough should have doubled in size after rise time and be jiggly when the bowl is moved. At this stage, you can either cook it or refrigerate for more flavor up to 3 days.
4. If cooking now, preheat oven to 450° F and place Dutch oven in the oven.
5. If you put the dough in the fridge, let it come to room temperature (so leave the dough on the counter for about 30min) before cooking.
6. Then, either after the dough has finished rising or after the dough is at room temp, place your dough on a well floured surface. At this point you will want to use a bench scraper to form the dough into a rough ball. I like to grab the edge of the dough and pull them towards the middle. Whatever method you use, it doesn’t have to be perfect, I promise it will taste fantastic no matter how you shape it!
7. From here, place the dough on a piece of parchment paper, seam side down, and feel free to make a design. Then place the dough into the dutch oven.
8. Cook for 30 minutes with the lid on, and then cook with the lid off for 10 minutes.

Nutrition Information:

Yield:

1

Serving Size:

bread loaf
Amount Per Serving: Calories: 1857Total Fat: 5.9gSaturated Fat: 1.1gCholesterol: 0mgSodium: 4667mgCarbohydrates: 387.4gFiber: 17gSugar: 1.4gProtein: 55g