Rosemary Olive Garlic Sourdough Bread

Sourdough Olive Garlic & Herb Bread

Drew Speroni
Experience the wholesome goodness of our Sourdough Olive Garlic & Herb Bread, made with 100% organic and whole grain ingredients from Early Bird Farm & Mill. This easy-to-follow recipe yields a perfectly crusty loaf enriched with kalamata olives and a medley of fresh herbs, making it an ideal choice for anyone seeking a healthier, homemade bread option. Bake a loaf today and enjoy the pure flavors of organic farming and heritage grains!
Prep Time 20 hours
Cook Time 35 minutes
Total Time 20 hours 35 minutes
Servings 1 loaf


  • 1 Glass Container For preparing and storing the sourdough starter.
  • 1 Large Mixing Bowl Needed for mixing the dough.
  • 1 Damp Cloth To cover the dough during resting and rising.
  • 1 Proofing Basket Helps in shaping and proofing the bread dough.
  • 1 Dutch Oven Essential for baking the bread to achieve a crispy crust.
  • 1 Parchment Paper Used to transfer the bread into the Dutch oven and for easy cleanup.
  • 1 Sharp Knife or Lame For scoring the dough right before baking.
  • 1 Wire Rack For cooling the bread after baking.


For the Sourdough Starter

  • 1/4 cup Early Bird Farm & Mill Yecora Rojo Hard Red Wheat Flour
  • 1/3 cup water adjust as needed for consistency

For The Bread

  • 1 cup active sourdough starter
  • 2 cups Early Bird Farm & Mill Yecora Rojo Hard Red Wheat Flour or ANY Early Bird wheat flours
  • 1 cup lukewarm water
  • 1 1/2 tsp salt
  • 1/2 cup pitted and chopped kalamata olives
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp dried oregano flakes
  • 1 clove fresh garlic, chopped


Prepare The Sourdough Starter

  • Mix the whole wheat flour and water in a glass container until smooth.
  • Cover with a cloth and let it sit at room temperature for 12-16 hours until bubbly.

Make the Bread Dough

  • In a large mixing bowl, combine the active sourdough starter with bread flour and lukewarm water. Mix until a rough dough forms.
  • Cover the bowl with a damp cloth and let rest for 30 minutes for autolysis (allowing the flour to absorb the water).

Add the Olives and Herbs

  • Add salt, chopped olives, rosemary, thyme, garlic, and oregano to the dough. Fold into the dough until evenly distributed.

Bulk Fermentation

  • Cover the bowl and let the dough rise at room temperature for about 8 hours, until doubled in size. Perform stretch and folds every 2 hours during this period to strengthen the gluten.

Shape the Dough

  • Turn the dough out onto a lightly floured surface. Shape into a round loaf.
  • Place the shaped dough seam-side up into a well-floured proofing basket. Cover and let it rise for another 3-4 hours until puffy.

Bake the Bread

  • Preheat your oven to 450°F (230°C) with a dutch oven inside.
  • Carefully invert the dough onto parchment paper, score the top with a sharp knife or lame.
  • Transfer the dough with the parchment paper into the preheated dutch oven.
  • Cover and bake for 25 minutes. Remove the lid and bake for an additional 10 minutes until golden brown and crispy.


  • Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.


  • Flavor Tip: For a deeper olive flavor, you can add a tablespoon of olive brine to the dough during mixing.
  • Storage: Store the bread in a bread box or wrapped in a cloth for up to 3 days.
Keyword Bread, bread recipe, heritage wheat, olive bread, olive bread recipe, organic, sourdough, stoneground