Mediterranean olive & rosemary [sourdough] from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 177) by Maurizio Leo

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Notes about this recipe

  • LauraMB on May 25, 2024

    This is a delicious bread. Based on Jenburkholder's comment about the amount of rosemary, which I love, I increased the amount to 13 grams (from the 9 grams stated in the recipe). I'm glad I did. I will definitely make this bread again.

  • jenburkholder on January 18, 2023

    Really fabulous. Subbed Castelvetrano olives for Kalamatas and proofed for an extra couple hours (my kitchen runs cold), but otherwise made as written. My hopes weren’t high - bread was very flat when it went into the oven - but sprang up beautifully. Only tweak is that I would add a bit more rosemary.

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