Rosemary Sourdough – Easy, Rustic, Best Ever Herb Loaf

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Rosemary sourdough loaf with a golden crust and a slice showing airy crumb

A crusty sourdough loaf scented with rosemary, sliced to show the crumb.

This Rosemary Sourdough is cozy, savory, and perfect for soup nights. Rosemary gives you that bakery-style aroma that makes dinner feel special. Add the herbs during folds so the dough stays strong and the rosemary spreads evenly through the loaf.

Why You’ll Love This Rosemary Sourdough

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  • Cozy and savory: Perfect with soups and roasted veggies.
  • Simple upgrade: Same sourdough method, extra flavor.
  • Better than bakery: Fresh herb aroma and crackly crust.
  • Great for gatherings: Looks and smells impressive.
  • Freezer-friendly: Slice and toast anytime.
  • Sandwich-ready: Makes amazing savory toast.

Ingredients for Rosemary Sourdough

Rosemary sourdough loaf with a golden crust and a slice showing airy crumb
Pantry staples and sourdough make this recipe shine
  • Active starter, bread flour, water, and salt: Classic sourdough base.
  • Fresh rosemary: Chop finely for even flavor; dried works but use less.

How to Make Rosemary Sourdough

Step-by-step collage for Rosemary Sourdough
Key steps shown from start to finish
  • 1. Mix and rest. Mix starter, water, flour, and salt; rest 30 minutes.
  • 2. Fold. Do 2 rounds of folds every 30 minutes.
  • 3. Add rosemary. Fold in finely chopped rosemary during the next fold.
  • 4. Bulk ferment. Rise until puffy and jiggly, 3–6 hours.
  • 5. Shape and cold proof. Refrigerate 8–14 hours.
  • 6. Bake. Bake at 475°F: covered 20 minutes, uncovered 20–25 minutes.
  • 7. Cool. Cool 1 hour before slicing.

Tips for Perfect Rosemary Sourdough

  • Chop rosemary finely.
  • Add herbs after some dough strength forms.
  • Bake in a hot covered pot for the best crust.
  • Cool fully before slicing.
  • Toast slices with olive oil for extra flavor.

Variations & Substitutions

  • Add garlic powder for garlic-rosemary bread.
  • Add lemon zest for a bright twist.
  • Sprinkle parmesan on top near the end of baking.
  • Mix rosemary with thyme for a herb blend.
  • Swap a small portion of flour for whole wheat.

Make-Ahead & Freezing

  • Store wrapped 3–4 days.
  • Freeze slices up to 2 months.
  • Toast to revive aroma and crunch.

Serving Suggestions

  • Dip into soup or chili.
  • Serve with roasted vegetables.
  • Make grilled cheese.
  • Toast with olive oil and flaky salt.

Reader Review

My kitchen smelled incredible. The rosemary flavor was perfect and the crust came out so crackly.

Rosemary Sourdough Recipe Card

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: about 14 hours
Yield: 1 loaf
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

If you bake this Rosemary Sourdough, leave a rating and a comment. Would you add garlic, lemon zest, or keep it classic?

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