Garlic Parmesan Rosemary Sourdough Bread
This Parmesan Rosemary Sourdough Bread is a savory, cheesy loaf infused with fresh rosemary and garlic. It has a soft crumb and golden crust and is perfect for sandwiches, dipping in olive oil, or enjoying warm.
Servings 12 slices
Calories 185kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's kosher or table salt, or measure by weight
- ¾ cup (60 grams) parmesan cheese freshly grated
- 2 tablespoons fresh rosemary removed from stem, roughly chopped
- 2 teaspoons garlic powder
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so that it’s bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- In a large bowl, whisk together the warm water and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms and no dry flour remains. Cover and let rest for 20 minutes.1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- In a small bowl, combine the grated parmesan, chopped rosemary, and garlic powder.¾ cup (60 grams) parmesan cheese, 2 tablespoons fresh rosemary, 2 teaspoons garlic powder
- Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the parmesan mixture over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the mixture each time, until all is incorporated. Gather the dough into a loose ball and place it seam-side-down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each round.
- Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength. A straight-sided container can help you see the rise more clearly.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 185kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 3.5mg | Sodium: 394mg | Potassium: 69mg | Fiber: 1g | Calcium: 69mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
