Rosemary Sourdough Bread Recipe

Last Updated on November 6, 2025 by Jamie Saechao

This easy rosemary sourdough bread recipe is bursting with herbal flavor. My beginner-friendly recipe features a soft and chewy crumb and is made with fresh rosemary, sea salt, active starter, and olive oil.

Last summer, I harvested a large amount of rosemary and hung it to dry it in our kitchen. I’ve been using it to make this fantastic homemade bread recipe all fall.  

I love to create simple sourdough recipes that anyone can make, and this beautiful herbal loaf is easy yet impressive.

This herb-flavored sourdough bread boule is the perfect side for Thanksgiving or Christmas dinner, and makes a great gift idea for friends and family!

If you love this recipe, try my sourdough croissant bread, jalapeno cheddar, chocolate chip bread, whole wheat sandwich bread, and olive oil herb loaves.

Why You’ll Love It

• The oil in this recipe creates a soft and delicious bread loaf that is perfect topped with butter.
• This herbed sourdough loaf is easy to make and beginner-friendly.
• There is a no knead recipe- we simply stretch and fold the dough.
• Dried or fresh herbs can be used making the bread versatile for all seasons.

If you love fresh herbs, try this olive oil herb bread loaf.

Prepping Your Sourdough Starter

You will need an active starter for this recipe, so feed your starter 4-8 hours prior to starting your bread.  Use a sourdough starter that is visibly active and bubbly. 

The sourdough process is affected by temperature: in the warm summer months, a sourdough starter will become bubbly and active more quickly, while in cooler months, it may take longer for your starter to be ready to use. 

(Learn how to strengthen your starter here).

How + When To Add Rosemary To Sourdough Bread

• Rosemary can be added to sourdough bread when mixing all ingredients together.
• The fresh herb will be mixed into the dough with your spatula, and further incorporated during stretch and folds.
• Increase or decrease the amount of rosemary based on your personal preferences.

Timeline

I typically do an overnight ferment for this recipe, starting in the evening around 9 pm and baking the bread around 8 or 9 am.

However, you can adapt the fermentation process to a same-day recipe. Since you need an active sourdough starter, feed the starter right before you go to bed, then wake up and immediately mix your dough. 

Get my best sourdough timeline tips here.

Tips 

• For the best bread results, use a kitchen scale to weigh the flour.
• To help the dough retain moisture, use damp towel or saran wrap to cover your dough while it ferments.  
• This recipe uses a lot of dried rosemary because I love a strong herb flavor.  You can decrease the amount of rosemary if desired. 
• Freeze the dough for 20-30 minutes prior to baking to make artistic bread scoring easier.  Use a sharp razor blade for best results. 
• I personally do not like to use a preheated Dutch oven for my bread recipes. I have found that using a cold vessel works just fine, however if you’d like to preheat the Dutch oven before baking, you can.

Ingredients

• 500 grams bread flour (all-purpose flour will also work)
• 350 grams water (use filtered water if possible)
• 60 grams active, bubbly starter
• 14 grams (1 tbsp) olive oil or avocado oil
• 1.5 tsp salt
• 1-2 TBSP rosemary (see notes)

Important note: Fresh rosemary will have a lighter flavor, and 1-2 tablespoons is perfect for this bread recipe. Dried rosemary is more potent and can taste slightly bitter. I personally love the flavor of dried rosemary and can use up to two tablespoons in a recipe, but please adjust according to your preferences.

How To Make Soft Sourdough Rosemary Bread

This easy sourdough boule can be mixed quickly in the evening and baked the following day. I’ve included my timeline here for your reference.  

My home temperature is 71-72 degrees F.

Step 1: Mix Together Ingredients

Time: 9 pm

Combine the water and active sourdough starter in a bowl.  Whisk well.  Add in the flour, salt, rosemary, and oil. Mix everything with a spatula until a rough, shaggy ball forms. Cover with plastic wrap and let the dough rest for 30-60 minutes. 

Step 2: Stretch + Fold Dough

Time: 10 pm

After the dough has rested, perform 3 sets of stretch and folds spaced 20-30 minutes apart. 

How to do a round of stretch and folds:  Grab and pull one edge of the dough, gently shaking it as you stretch the dough upwards, then push it back down over the middle of the dough.

Turn the bowl a quarter turn and repeat.  Perform stretch and folds on all four sides of the dough until it comes together into a smooth ball, about 3 times. (This is one set).

Do three sets of stretches and folds spaced about 30 minutes apart.  Cover the dough in between each round. 

Step 3: Let The Dough Rise Overnight

Time: 11 pm

Cove the dough and bulk ferment overnight, about 8-9 hours, or when the dough has doubled in size, has a few bubbles on top, and is jiggly. The time of bulk fermentation can vary depending on the temperature of your home. 

Step 4:  Shape Dough

Time: 7 am

Now, it’s time to shape and prepare the dough for the bake. I keep this process very simple! Use a dough scraper to push the dough out of the bowl and onto a lightly floured work surface. 

Shape the dough by folding it in on four sides. Then, use your hands to coax it into a round shape.  Flip over the dough and spin it gently towards you in a clockwise direction, pushing with the other hand.  This will create surface tension in the top of the dough. 

Place the dough into a floured bowl or banneton and refrigerate for one hour. 

Step 5: Score + Bake

Time: 8 am

Optional: Place the dough in the freezer for 30 minutes prior to scoring.  This “freezer time” firms up the dough, making it easier to score. (More scoring tips found here).

Preheat the oven to 450 degrees.  Place the dough on a piece of parchment paper. Adjust and reshape dough if need be, I usually tuck in corners and shape the dough up at this time. 

Score the dough.  Place in a cold Dutch oven and bake for 25 minutes.  Remove the lid of the Dutch oven, then bake for an additional 20-25 minutes or until the crust is golden brown. 

Wait at least one hour before slicing.  Enjoy!

Storing

This bread can be kept at room temperature for 24 hours.  I will let the bread cool for several hours, then put it back into the Dutch Oven for overnight storage. 

To freeze, wrap it in a freezer-safe bag, then place it in a plastic bag. Freeze for up to three months. 

You can also slice the bread, wrap each piece individually, and freeze.