Garlic Rosemary Sourdough Recipe – Fragrant And Delicious

Published Categorized as Sourdough Bread Recipes

Since winter is upon us, it’s time to come up with creative bread recipe ideas for the perfect soup dipping tool. This scrumptious garlic rosemary sourdough recipe, is both fragrant and delicious, making it the perfect candidate for warm meaty broths, or simple vegetable soups!

Garlic rosemary sourdough recipe – fragrant and delicious

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Garlic rosemary sourdough recipe – fragrant and delicious

Garlic Rosemary Sourdough Bread Recipe

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This scrumptious garlic sourdough bread recipe can be enjoyed at any time of the day. Although you might find yourself dipping this incredibly flavorful loaf of bread into your favorite savory soups. You’ll need an active starter for your recipe, and here’s how to make it!

  • Total Time: 2 hrs 20 mins
  • Yield: 1 loaf 1x


  • 1 large head of fresh garlic
  • 1 tbsp of olive oil
  • 1/4 cup of bubbly or active sourdough starter
  • 1 1/2 cups of warm water
  • 4 cups of bread flour
  • 1/4 cup of whole wheat flour
  • 1 1/2 tsp fine sea salt
  • 2 tsp chopped rosemary


  1. Before baking, feed your starter so that it’s active and bubbly. Store your sourdough starter at room temperature until you’re ready to use it.
  2. Preheat your oven to 400 degrees Fahrenheit. Place the garlic flat on a work surface, and slice off the top of the garlic bulb, to reveal the cloves tucked inside. Drizzle the garlic bulb with olive oil, then wrap this in foil. Roast the garlic on a sheet pan for 45 minutes to an hour. The garlic bulb should be soft and with a caramelized glaze when ready. Let this cool before adding your dough.
  3. In a large mixing bowl, whisk the starter, and water with a fork. Combine these ingredients till you’ve formed a rough dough, then mix this by hand, and make sure to incorporate any bits of dry flour. Cover this with a damp towel, and let this rest for half an hour.
  4. Once the dough has rested, squeeze the roasted garlic cloves directly into the bowl of sourdough bread dough. Add chopped rosemary, then gently knead the dough to incorporate these additional ingredients, tucking in the softened cloves as you go for 30 seconds.
  5. Cover the dough with a damp towel, and let this rise at room temperature until the dough has doubled in size. This should take about 8-10 hours.
    Transfer the dough onto a lightly floured work surface. Shape the dough into a round, and let this rest for 10 minutes. Meanwhile, line a proofing basket or bowl with a towel, and add a dusting of flour. With lightly floured hands, gently grab the dough, and pull it towards you in a circular motion to tighten the shape. Place the dough into its proofing basket seam side up.
  6. Cover the dough and let it rest until it becomes puffy but hasn’t fully risen. This should take about 30 minutes to 1 hour.
  7. Preheat your oven to 450 degrees Fahrenheit. Cut a sheet of parchment paper to place in your baking vessel.
  8. Place the parchment paper over your dough, and flip the bowl, to release the dough. Dust the dough with some flour, and gently rub it with your hands. Use a sharp knife or razor blade to make an incision along the front of the dough. Use the parchment paper to lift the dough and place it into its baking pot.
  9. Bake the dough on the center rack for 2 minutes covered. Then remove the lid and continue to bake for 30 minutes. Lift the rosemary garlic sourdough bread out of the pot, and complete the bake directly on the oven rack for the final 10 minutes. Transfer the rosemary sourdough bread to a cooling rack to cool for an hour before slicing.
  • Author: Natasha Krajnc
  • Prep Time: 2 hrs
  • Cook Time: 20 mins
  • Category: bread
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 170 kcal
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 30 g
  • Protein: 4 g

Is This Rosemary Garlic Sourdough Bread Difficult To Make?

Like any sourdough recipe, this recipe requires patience throughout the sourdough process. But I wouldn’t describe this recipe as difficult, though I will say that it may feel a tad time-consuming, like most sourdough recipes that require a sourdough starter. The best way to prep for this would be to, prepare your sourdough starter beforehand.

How Do I Add Garlic And Rosemary to Sourdough Bread

You can always opt for dried rosemary, but for this recipe, I like to drop in some fresh chopped rosemary just for the fresh herby taste. When it comes to adding garlic, you’ll need an oven and a garlic bulb for this recipe. Roasting garlic is quite possibly the best way to incorporate garlic in this recipe, as opposed to dried garlic.

Garlic Rosemary Sourdough

More sourdough breads you might wanna try:

If you loved this sourdough recipe, then perhaps you’d like to head over to our sourdough discard recipes, for some extra inspiration, and delicious ideas for your extra sourdough discard.


Can You Add Fresh Rosemary to Sourdough Bread?

You can certainly add fresh rosemary to your rosemary bread, but be sure to not overdo it, or simply substitute it with dried rosemary.

What Flavors Go Well With Sourdough?

Some of my favorite herby flavors to pair with sourdough include sage, thyme, oregano, and rosemary. These can be enjoyed alongside roasted garlic or cheese.

How Do You Make Sourdough Bread More Flavorful?

The best way to make your sourdough bread more flavorful is through the inclusion of herbs. For instance, dried or fresh garlic, chopped rosemary, and more!

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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