Gift Giving: Kalamata Rosemary Sourdough Loaf
Behind the Bake
As I prepare for my upcoming trip, my kitchen has become a hub of "responsible creativity." I’m in the middle of clearing out the fridge, using up every bit of fresh produce, and ensuring nothing goes to waste.
This sourdough loaf was the star of my "not showing up empty handed" mission. There is something deeply satisfying about taking a few humble ingredients—a jar of briny kalamata olives and a couple of sprigs of rosemary from the garden which just smells oh so good and fresh—and turning them into a professional-grade loaf that beats anything from a grocery store.
The Technique: Lamination Wins
I’ve experimented with many different recipes and ways to add "inclusions" (the extra ingredients) to my bread, but for this loaf, I tried the lamination method to help me meet the timeline and needs I had.
Instead of just kneading the olives in, I stretched the cold dough into a large, thin rectangle on a lightly oiled counter. I used evoo, then I scattered the sliced olives and diced rosemary across the surface and folded it back up like a letter.
The Result: The olives didn't clump in the middle; they were perfectly dispersed in every single slice.
The Recipe: Rosemary & Kalamata Sourdough
The Base:
500g Bread Flour
375g Water
100g Active, peaked sourdough starter
12g Salt
The Inclusions:
5 oz Pitted Kalamata olives (chopped and patted dry)
2 tbsp Fresh rosemary (finely chopped)
Instructions:
The Overnight Head Start: I mixed the flour, water, and starter into a shaggy mass and let it autolyse for 45 minutes before adding the salt. To fit my busy Thursday post-work schedule, I tucked it into the fridge for an overnight "cold rest."
The Morning Stretch: After letting the dough take the chill off for 60 minutes, I performed the lamination. I stretched the dough thin, layered in the olives and rosemary, and folded it back into a tidy bundle.
The Bulk Rise: I put the dough back into my proofing container at 80F. It took about 5 hours to become jiggly and double in size.
The Bake: Preheated the Dutch oven to 450F. I scored the top with a two quick, deep slashes and baked it covered for 30 minutes, then uncovered for 15 minutes to get that deep, golden-brown "ear."
The Verdict
The saltiness of the kalamata olives paired with the piney aroma of the fresh rosemary is a match made in heaven. It’s the perfect companion to a bowl of soup (like the Potato Leek we made yesterday!) or just a thick slab of butter.
Wellness Note: Baking sourdough is the ultimate "micro-break" activity. It requires you to step away from the screen for 5 minutes at a time to check the rise or perform a fold. It’s a rhythmic, grounding process that helps settle the "pre-trip" nerves.