How to make Rosemary Olive Sourdough Bread with whole roasted garlic that requires no kneading and rises overnight. Video.

How to make Rosemary Olive Sourdough Bread with whole roasted garlic that requires no kneading and rises overnight. 

Many of you have been asking how to incorporate other ingredients into your sourdough bread recipe, so I just wanted to share one variation we’ve been making at home- Rosemary Olive Sourdough Bread with roasted garlic cloves.

This is my husband’s “dream loaf” and so it is one that is on repeat around here.

Before I start, I want to stress that this recipe is for those who have mastered our Easy Sourdough Bread Recipe.  So start there first and then come back here. OK? 😉 It is very similar to that process, up until after the long overnight rise. Then we changed it up a bit.

Watch the video

What you’ll need:

How to make Rosemary Olive Sourdough Bread (instructions)

Step 1. Mix the flour and salt in a bowl.  (See the recipe card for detailed measurements.)

A beginner's recipe for sourdough bread that requires no kneading and rises overnight. Easy and simple!

Step 2. Mix the water and starter in another container.

mix starter and water

Step 3: Pour the water/starter mixture into the flour bowl and mix to incorporate, until all the flour is combined. If your mixture is very dry, it is OK to add a little bit of water so all th flour is incorporated. Cover the bowl with a damp kitchen towel.

Step 4. Wait 15 minutes and then do two sets of “stretch and folds”, 15 minutes apart.  You already know how to do this, but here is a refresher.

Sourdough bread “Stretch and Fold” Technique: | 45-sec Video

Step 5. Cover with a damp towel and let the dough rise overnight on the counter. 

In the morning, the dough will have swollen, and jiggle like a full belly.

Step 6. When you think the dough has risen sufficiently, scrape the sides with a dough scraper (or wet fingers) and gently pour onto a well-floured surface. Gently pat into a rectangle, roungly 9 x 13.

place on a floured surface.

Step 7. Sprinkle in the ingredients you want to add. Here I’m using kalamata olives, roasted garlic and rosemary.

The roasted garlic adds so much flavor!

rosemary olive garlic sourdough bread-9

I really love this combo!

rosemary olive garlic sourdough bread-9

Step 8. Using a dough scraper lift one side up and over like a trifold letter. You can also simply roll up the loaf into a log if that feels easier.

rosemary olive garlic sourdough bread-9

Tip: If doing the trifold, lift the other side, being mindful to overlap, so the dough is in between the filling, so the filling gets spread out in the final baked bread. Let this rest 15 minutes.

Step 9: Then repeat, turning the dough horizontally, gently flattening it out again, just a little, and tri-folding it once more, in the opposite direction. (Alternatively if you have rolled the dough into a log, turn it seam side down and fold under the ends to match the size of the banneton.)

Step 10: Lift it into a well-floured banneton ( rice flour is best). You can sprinkle the banneton with more olives and herbs to decorate the top of the loaf. Be sure it is seam side up, pinching any seams closed. If you don’t have a banneton, use a parchment-lined bowl sprayed with a little olive oil.

Step 11. Refrigerate for one hour while you preheat the oven with your lidded Dutch oven inside.

Step 12: When ready to bake, here is an easy way to get the dough into the dutch oven. Cover the dough with parchment and flip it onto the counter.

Alternatively, if you are an experienced baker, feel free to flip the sourdough directly into the dutch oven, you actually don’t “need” the parchment, we only use it here to make the dough easier to center.

Step 13: Score using a razor or lame, then lift the dough and parchment into the dutch oven and bake!

Here I’m using a lame to score the bread. It makes it very easy. If you’ve been baking a while, and plan on doing it more. Now is the time to treat yourself to a lame. It makes scoring fun! Also, consider getting a Banneton.

Step 14: Bake the bread in a 500F oven, covered, for 20 minutes, remove the lid and check the bread temp -internal bread temp should be around 200F. Continue baking uncovered 5-10 more minutes until deeply golden and internal temp reaches 204-208F.

If when you remove the lid, and the dough is has not yet reached 200F, replace the lid for a few more minutes, to let it get up to 200F before uncovering.

Serving suggestion

Let the bread rest 1 hour before cutting into it. Enjoy! I love this bread toasted, and served with good olive oil and balsamic for dipping.


Wrap in a kitchen towel or paper bag, or use a large zip lock. Store on the counter for 4-5 days, or in the fridge for 10 days. Or slice and freeze.

How to make Crusty Sourdough Bread, infused with rosemary, roasted garlic and olives that requires no kneading and rises overnight. Made with sourdough starter instead of yeast! #sourdoughbread

More sourdough Recipes you may like!

On the homefront: The leaves begin their gradual turning and the sun sinks down a little lower in the horizon, creating the beautiful light I’ve come to love about the Northwest in the fall.

This week has been all about cozy slippers, making soup and baking bread. Truthfully, I’ve had some failures in the bread department. I won’t go into the nitty-gritty, but I am reminded that even if you’ve made bread hundreds of times, you still must pay attention.

Like life, there are endless possibilities for learning and the moment we think we’ve mastered it, life comes along and shows us otherwise. Ha!

Perhaps being human means that each day I have the opportunity to learn. And forgiving myself when I fail.

Have a beautiful fall weekend and happy baking.



Be sure to show me your sourdough bread creations! I’m sure you’ll come up with lots of variations and I can t wait to see them! Show me on Instagram tagging #feastingathome.

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How to make Crusty Sourdough Bread, infused with rosemary, roasted garlic and olives that requires no kneading and rises overnight. Made with sourdough starter instead of yeast! #sourdoughbread

Rosemary Olive Sourdough Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 45 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
  • Category: bread, sourdough recipes,
  • Method: baked
  • Cuisine: northwest
  • Diet: Vegan


How to make Crusty Sourdough Bread, infused with rosemary, roasted garlic and olives that requires no kneading and rises overnight. Made with sourdough starter instead of yeast! Allow 10-14 hours rising time!


Units Scale

Basic Overnight Sourdough Bread

  • 4 cups organic white bread flour (520 grams) see notes
  • 2 teaspoons sea salt (12 grams)
  • 1/3 cup sourdough starter (use after it has peaked) 90 grams
  • 1 7/8 cup water (385 grams)





  1. Read through and perfect the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂
  2. Mix the dough: At night, in a large bowl, mix flour and salt together. In a small bowl, mix starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If for some reason the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated. Cover with a damp kitchen cloth, wait 15 minutes and do 2 sets of stretch and folds, 15 minutes apart. See video.
  3. RISE: Let rise overnight on the counter 10-14 hours.  65F-70F is ideal. In the morning, the dough should have swelled, but not quite doubled. Do the poke test.
  4. Prepare your banneton dusting the banneton with rice flour and perhaps some olives and rosemary in the bottom ( which will end up being the top.) See notes for using a regular bowl.
  5. SHAPE: Using a wet dough scraper, or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface. Treat the dough gently, flattening lightly with your fingertips into a rough rectangle about 1 1/2 inches thick. It need not be perfect. Sprinkle the olives, rosemary and garlic over the surface. Using the dough scraper, lift up one side, stretching just a bit up and over to the middle, then fold up the other side, like a tri-fold envelope. You want the dough to be inbetween the filling so all the filling is not in one area. (See notes) Turn the dough horizontally.  Let the dough rest for 10 minutes. Then repeat. Gently flatten with fingertips (it needn’t be as flat as the first time), then do another tri-fold. Pinch the seams closed and lift into the prepared banneton, seam side up.
  6. REST & PREHEAT Place dough in the fridge uncovered for 1 hour, while you preheat the oven to 500F (or 475F) with your lidded dutch oven inside.
  7. SCORE: Pull the dough from the fridge and have your lame (or sharp knife or razor blade) ready to score. Place a piece of parchment over the banneton and flip the dough, setting down on the counter over the parchment. Score 3/4 -1 inch deep at a 45-degree angle- basically wherever you want the dough to puff up. One slash is fine, or create a design.
  8. Pull the Dutch oven oven from the oven and close the oven door. Remove the lid, place the scored dough into the Dutch oven, lifting it by the corners of the parchment. (See notes) Quickly cover and place back in the oven.
  9.  BAKE: Place in the middle of the oven for 20 mins with convection on, (or 25 minutes w/no convection ) or 28 minutes at 450F. Remove the lid, and the interior should reach 200F ( if not replace the lid until it does). Once 200F, uncover the bread, lower heat to 450F, and continue baking 10-15 minutes until deeply golden and internal temp reaches 204- 208F.  No pale loaves please, let them get golden!
  10. COOL: Remove from the dutch oven, let it cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it- be patient. This is the hardest part. 😉. Take a picture! Feel proud. You did it!


NO Banneton: Use a parchment-lined bowl, sprayed with spray oil. Place dough seam side down. Sprinkle with flour and some sliced olives or rosemary if you like. Or even something like Everything Spice would be good here.

FLOUR: Feel free to sub 1/2 cup of the white flour with rye, whole wheat or other whole grain. Using more may create a heavy loaf.

Shaping: Instead of doing a tri-fold, simply roll into a log. Place seam side down on the counter and tuck the ends under. Let rest 5 minutes, before lifting into the banneton, seam side UP.


  • Serving Size: 1 slice
  • Calories: 199
  • Sugar: 0.3 g
  • Sodium: 541.5 mg
  • Fat: 2.4 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 40.5 g
  • Fiber: 6.1 g
  • Protein: 7.4 g
  • Cholesterol: 0 mg

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  1. I made this recipe this past weekend. The recipe was easy to follow and the result was fantastic. I love how the house smells while baking.

  2. My dough is very soft that I couldn’t make the tri-folds. When I turn it out out my mold, it simply falls apart and I could score it at all.
    What did I do wrong? Though the bread turns out well.

  3. So do i bake at 450 for 20 minutes then turn oven off for 20, then back on again? Im not understanding that

    1. No, bake at 500F with lid on for 20 minutes, lower heat to 450F and bake for 10-15 more minutes. ( Or you can bake at 450F for 28 minutes, remove lid, continue baking for 10-15 minutes). The goal here is for bread to be around 200F when you remove the lid, then bake uncovered until deeply golden.

  4. I’ve made this several times. Looking forward to cooler weather so I can use my oven and make more of this bread. Love it!

  5. A fun recipe but in my oven the convection was way too much. I didn’t even get to the uncovered 10-15 minutes before the loaf was burnt on top and internally about 207. Otherwise a solid recipe. I should also note that I hadn’t used the original recipe it’s based on, but am pretty familiar with sourdoughs already. Might be me, might be my oven.

    1. Shoot Jesse. If the recipe you used was different- especially in volume ( like how big or small the loaf was) this would for sure affect baking time and temp. My guess is your loaf was smaller? Just a guess though. 😉

  6. This is Amazing. I was so excited to make this bread, my mouth was watering since I seen your recipe and pictures. Now I was able to do it and OMGoodness 👍🏼

  7. Love this recipe! What shape Dutch oven do you use for this bread? I see you have an oval banneton and just curious!!!

  8. Hi Sylvia I’ve been using your sourdough bread recipe (detailed instructions) for a few months with great success! It’s working perfectly. Thank you so much!
    I have a question as I’m now trying to perfect sourdough fruit.
    At what stage do you recommend adding the fruit?(I have soaked it and drained the juice and used the juice in the water culture mixture) I’ve read a lot of sites. I’d love your thoughts please.
    Also if I wanted to bake another time can I leave after stretch n folds in the fridge in banneton covered for a couple of days without it being ruined? Then bake when convenient?
    Also when you transfer to bannetton should I wait until it dies a second rise and then immediately bake?
    Or does it do it’s second rise when it gets into hot Dutch oven regardless of whether you perform second rise?

    1. Hi Donna- add fruit, when you would add the olives in this recipe. You can store the dough in the banneton in the fridge for a few hours, not a few days, unless you skip the initial overnight rise, otherwise your dough will be over-proofed. Please read through the basic No-Knead Sourdough Bread post- most of your questions are answered in detail there. 😉

    1. I usually store in a paper bag for a couple days, them move to ziplock.

  9. I’ve just made this fantastic loaf a second time! It’s beautiful and delicious. The smell while it’s baking and comes out of the oven is incomparable. The whole process is so much fun.

      1. Did it again! This time also made a batch of blueberry scones and used the discard . Thanks so much for your expertise .

  10. I am not one to post comments. I started with your no knead sourdough and have been having a great time with it when I saw this one. I tried it out and it was amazing. Not only was it amazing… everyone who tried it was in love with it and has asked for more. I am hopeful to try a roasted jalapeno and cheddar loaf soon. Thank you for these amazing recipes. I have always struggled with other sourdough recipes I’ve found online and these two have worked perfectly. I made the no knead several times now. LOVE IT. Thank you for the wonderful recipes!!! I feel like I’ve finally “made it” when I made this recipe.

  11. This recipe is amazing. Have made it several times, and very time my family says it’s the BEST ever. I followed the recipe exactly the first few bakes, but also lately swapping the olives for re hydrated mushrooms with herbs. So delicious! Will try with other seasonal or classic additions. It’s a go-to recipe. Thank you!

  12. I just tried it for the first time, using ordinary bread flour, letting it rise for 16hrs in the fridge, then baking it in a pyrex dutch oven.
    It came out absolutely perfect. Crusty with a light middle full of holes, the right color, and what a taste !!!!
    Thank you for a great recipe

  13. Hi Sylvia,

    I have a question about adding things like dried cranberries and walnuts – would you add them after the proofing as you did here or mix them in with the dry ingredients? I have perfected your sourdough and baguette recipes but would like to branch out. Thanks!

    1. hi Maggie- I think you could add at either point. The dough may be easier to mix without the additions in there but really I think you could do it either way!

  14. I don’t have a Dutch oven, just a cast iron skillet, so I’ve been doing the ice cube method but my loaves are getting too dark and not cooking all the way through (little doughy in the middle). Do you think if I just reduced the starting temperature and let it bake for longer it would produce a lighter crust and more even cook throughout?

    1. If you have a problem with bread being too dark, place baking tray on the top shelf inside your oven for about 20-25 minutes. It will prevent the bread from getting too dark. Also it make the steam circulate better inside the oven. After that time remove the tray and bake for another 15-20 minutes. Your loaf will be perfect.

      1. Hi Sylvia, I made this using an ordinary bread flour and followed the rest. It was a life changer! The easiest sourdough I made in my life! Thank you for sharing this wonderful recipe.

  15. Wow, just made this today and amazed myself! The only step I did different is that the garlic was pan fried instead. That’s probably the best sourdough bread I’ve ever made! Thanks so much for sharing 🤗

  16. Hi Sylvia I made this bread and it is tastes excellent however there is still flour on the inside from the last step of mixing the rosemary, olives and garlic. Any suggestions?

    1. You mean after it was baked- there was flour on the inside that was unincorporated? I will adjust the recipe. 🙂

  17. It came out so beautiful. I wish I could upload a picture with my comment. I love everything about this recipe – it’s not overly complicated – it doesn’t require endless cycles of stretch and folds; it works well with my schedule (start at night, finish the next day but not too early in the day), and the bread turned out to be such a beauty. I followed all the instructions without having to alter anything. Thank you for this recipe!


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