Name: Rosemary Sourdough Bread
Prep time: 2 h
Cook time: 45 min
Total time: 14 h 45 min
Yield: 1
Cuisine: Sourdough
Ingredients: 500 grams bread flour (or 100% freshly milled flour—see notes below); 375 grams of water (75% hydration); 100 grams active sourdough starter (at peak); 10 grams fine sea salt; 2–3 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)

This rosemary sourdough bread recipe is deeply comforting and simply delicious. With its golden crust, tender crumb, and subtle herbal flavor, this naturally leavened bread is perfect for cozy meals or sliced on its own and slathered with butter.

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Fresh loaf of rosemary sourdough bread on a cooling rack

Rosemary sourdough bread brings together the rustic beauty of sourdough with the woodsy, aromatic notes of fresh rosemary. Delicious flavors and fragrant herbs—what’s not to love?! It’s the kind of loaf that feels special enough for a dinner party but simple enough for a Tuesday.

We especially love baking this rosemary sourdough one with 100% whole wheat flour—it adds a nourishing depth and hearty texture that grocery store flour just can’t match. We love it paired with a smoky chicken chipotle soup!

This rosemary sourdough bread recipe gives you a fragrant, crusty loaf leavened with wild yeast and infused with fresh rosemary—the best flavor to accompany a delicious tortellini soup, chicken and noodle soup, butternut squash carrot soup, venison stew, or fall-apart beef roast, or simply warm from the oven with a swipe of butter. It’s an easy sourdough bread recipe that will quickly become your favorite!

Looking for more cozy bakes? Try our favorite garlic cheddar sourdough focaccia, sourdough bread bowls, or sourdough discard buttermilk cornbread. Want to make your own sourdough starter? This guide will tell you everything you need. I love using a stiff sourdough starter recipe to make our everyday sourdough bread.

Why You’ll Love This Recipe

Aromatic and flavorful: Fresh rosemary brings an earthy, cozy aroma that transforms your kitchen as the bread bakes.

Simple, whole ingredients: Just flour, water, salt, starter, and herbs—no additives, no shortcuts, just real food.

Customizable and forgiving: You can make this with all-purpose flour, 100% freshly milled flour, or adapt it with add-ins like cheese or roasted garlic (see variations below!).

What Is Rosemary Sourdough Bread?

Rosemary sourdough bread is a naturally fermented loaf infused with fresh rosemary. It’s made without commercial yeast and relies on the natural fermentation process for rise and flavor. Unlike traditional sandwich bread or rolls, this loaf has a crisp crust and tender interior with a rustic, slightly tangy profile. Rosemary pairs beautifully with the sourdough’s natural complexity, making this a beautiful choice for savory dishes, toast, or even stuffing.

Compared to basic sourdough, this loaf of bread adds a fragrant, herbal layer that sets it apart—and gives you an easy way to play with inclusions in your baking.

Rosemary Sourdough Bread Recipe Ingredients

A full list of ingredients and measurements is in the recipe card below, but here are a few things to note:

Flour: Use bread flour or freshly milled whole wheat as the type of flour affects the crumb. To make your own bread flour, add 1 tablespoon of vital wheat gluten for every 1 cup of all-purpose flour. For 100% fresh flour, see the notes at the end.
Sourdough starter: Use an active, bubbly starter at peak. This makes all the difference in rise and flavor.
Fresh rosemary: While fresh herbs work best an add a piney, comforting aroma, dried rosemary also works in a pinch.

Tools You May Need

Kitchen scale — You don’t need special equipment for sourdough, but a kitchen scale helps measure grams (g) bread flour.
Dutch oven — While not 100% necessary, a Dutch oven adds moisture and oven spring. If using a loaf pan or baking sheet, place a small pan of warm water beneath your loaf for the last half of your baking time.
Danish dough whisk — This makes mixing easier. You can also use a wooden spoon.
Bench scraper or dough scraper
Bread lame or razor blade — I like to score the top of the dough with a pretty design. A sharp knife will work as well.

How To Make This Rosemary Sourdough Bread Recipe

Autolyse: Combine the 500 grams of flour and the 375 grams water in a large mixing bowl until a rough dough forms, making sure to get all the flour from the sides of the bowl. Let rest, covered with a wet kitchen towel, for 45–60 minutes to autolyse for the best results.
Add starter: Add the sourdough starter and salt to the bread dough and mix until combined. Rest in a warm place for 15 minutes before doing four sets of stretch and folds.
Stretch and folds and inclusions: Add the fresh rosemary by folding it in during your first set of stretch and folds. To perform stretch and folds, wet your hand slightly, grab one edge of the dough, stretch it up, then fold it over to the opposite side. Rotate the bowl a quarter turn and repeat 3 more times, until you’ve stretched and folded all four sides. You can do this in a stand mixer, just use a dough hook.
Bulk ferment: Let dough rest 2–4 hours, then pre-shape and bench rest for 20 minutes,
Shape and cold proof: Shape into a boule and place into a banneton basket, seam side up. Cover with plastic wrap and refrigerate 8–12 hours for a second rise.
Bake: The next morning, place dough onto a sheet of parchment paper or bread sling, seam side down, and do a final shaping if needed. If desired, dust the top of the loaf with rice flour and score. Bake in a hot Dutch oven—covered for 20 min, then uncovered for 25–30 min.
Cool: Rest at least 1 hour on a wire rack before slicing to allow the crumb to set.

Fresh loaf of rosemary sourdough bread on a cooling rack with oil and a bundle of rosemary beside it.

Sliced loaf of rosemary sourdough bread on a cutting board

Tips for Adding Inclusions to Sourdough

Fold in inclusions (like rosemary, cheese, olives, etc.) after the autolyse and initial mix—usually during the first set of stretch and folds.
For herbs, 2–3 tablespoons fresh or 1 tablespoon dried per loaf is a good guideline. For chunkier add-ins (cheese, nuts, etc.), start with 20–30% of your flour weight.
Gently press inclusions into the sourdough loaf and fold over to trap them. Avoid tearing the dough.

100% Freshly Milled Flour Version

We are big fans of freshly milled flour and think it’s the healthiest flour version for us. To make this recipe with all freshly milled flour:

Use 500g freshly milled hard white wheat or a blend of hard red and white wheat. Sift if desired for a lighter crumb.
Fresh flour absorbs more water, so you may need to increase hydration to 80–85% (400–425g water). Add water slowly and adjust as needed.
Expect a more rustic texture and denser crumb—delicious and nourishing!
Optional: Add 1 tbsp of vital wheat gluten to help structure if you’re new to freshly milled baking.

Rosemary Sourdough Bread Recipe Variations

Rosemary Cheddar: Fold in 1 cup of shredded sharp cheddar during your first stretch and fold for a rich, savory twist. Pairs perfectly with chili or eggs.
Rosemary Garlic: Add 2–3 garlic cloves, finely minced or a head of garlic (I love roasted garlic!), along with the rosemary for a warm, aromatic loaf.
Lemon Rosemary: Add 1 tbsp of lemon zest to the dough with the rosemary for a bright, fresh flavor—great for spring.
Rosemary Olive: Mix in ½ cup of chopped kalamata or green olives for a Mediterranean feel.

Fresh loaf of rosemary sourdough bread on a cooling rack with oil and pepper beside it.

Recipe FAQs

Absolutely! You really only need a little bit to get a good, herbaceous flavor.

Yes, you can really use either! Use about 1 tablespoon dried or 2–3 tablespoons fresh.

It helps create a crisp crust by trapping steam, but you can also bake on a stone with a pan of water in the oven for steam.

Over fermented dough makes great focaccia. Pour out onto an oiled baking sheet, pour olive oil on top, and dimple the dough. Add a little bit of flaky salt before baking.

A few simple ways to increase the flavor of sourdough are to ferment longer for a more sour taste, to add whole grains to your dough, and to add herbs like rosemary.

I hope you love this recipe!

Rosemary Sourdough Bread

Yield: 1 loaf

Prep Time: 2 hours

Cook Time: 45 minutes

Additional Time: 12 hours

Total Time: 14 hours 45 minutes

This rosemary sourdough bread recipe is deeply comforting and simply delicious. With its golden crust, tender crumb, and subtle herbal flavor, this naturally leavened bread is perfect for cozy meals or sliced on its own and slathered with butter.

Ingredients

500 grams bread flour (or 100% freshly milled flour—see notes below)
375 grams of water (75% hydration)
100 grams active sourdough starter (at peak)
10 grams fine sea salt
2–3 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)

Instructions

Autolyse: Combine the flour and the water in a large bowl until a rough dough forms, making sure to get all the flour from the sides of the bowl. Let rest, covered with a wet kitchen towel, for 45–60 minutes to autolyse for the best results.
Add starter: Add the sourdough starter and salt to the bread dough and mix until combined. Rest in a warm place for 15 minutes.
Stretch and folds and inclusions: Add the fresh rosemary by folding it in during your first set of stretch and folds. To perform stretch and folds, wet your hand slightly, grab one edge of the dough, stretch it up, then fold it over to the opposite side. Rotate the bowl a quarter turn and repeat 3 more times, until you've stretched and folded all four sides. You can do this in a stand mixer, just use a dough hook.
Bulk ferment: Let dough rest 2–4 hours, then pre-shape and bench rest for 20 minutes,
Shape and cold proof: Shape into a boule (round loaf), and place into a banneton basket, seam side up. Cover with plastic wrap and refrigerate 8–12 hours for a second rise.
Bake: The next morning, place dough onto a sheet of parchment paper or bread sling, seam side down, and do a final shaping if needed. If desired, dust the top of the loaf with rice flour and score. Bake in a hot Dutch oven—covered for 20 min, then uncovered for 25–30 min.
Cool: Rest at least 1 hour before slicing to allow the crumb to set.

Notes

Fresh rosemary gives the best flavor, but if using dried, reduce the amount to 1 tablespoon. Crush it slightly before adding to release its oils.
If adding cheese or roasted garlic, fold them in during the first or second stretch and fold to keep the dough structure strong.
If you don’t have one, bake on a preheated baking stone or sheet with a tray of hot water on the bottom rack for steam.
To make this recipe with 100% freshly milled flour, use 500g freshly milled hard white wheat or a blend of hard red and white wheat. Also, increase hydration to 80–85% (400–425g water). Add water slowly and adjust as needed. You can also add 1 tablespoon of vital wheat gluten to the flour to help with structure.