Rosemary-Olive Sourdough Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sourdough loaf enriched with olives and rosemary using a lamination method for even distribution. It is fragrant and flavorful, traditionally served alongside meals or as an appetizer with olive oil.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 375 g (about 1 1/2 cups) room temperature water
- 12 g (2.5 teaspoons) salt, see notes above
- 100 g (1/2 cup) bubbly, active starter, see notes above
- 500 g (4 cups plus 2 tbsp) bread flour
- extra-virgin olive oil, for drizzling
- 5 ounces pitted olives, any variety (I use a mix of Castelvetrano and Kalamata), sliced
- 2 tablespoons fresh rosemary
At a glance
PER SERVING · TIME 2925M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 48h
- Cook
- 45m
- Sodium
- 6410mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 198mg
- Iron
- 35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2880M
- SODIUM
- 6410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.