Ingredients
Scale
- 1 cup (approx. 240g) sourdough discard (unfed)
- 3 cups all-purpose flour or bread flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 tablespoon honey or sugar
- 2 teaspoons sea salt
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon flaky sea salt (for topping)
Instructions
- In a large mixing bowl, combine the warm water, honey, and instant yeast. Let it sit for about 5 minutes until it becomes foamy. Stir in the sourdough discard and 2 tablespoons of the olive oil. Gradually add the flour and sea salt, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If you are using a stand mixer, use the dough hook attachment on medium-low speed for about 6 minutes.
- Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Set the bowl in a warm, draft-free spot and let the dough rise until it has doubled in size, which usually takes about 1 to 1.5 hours depending on the temperature of your kitchen.
- Punch the dough down to release excess air. Shape it into a round boule or an oval loaf and place it on a parchment-lined baking sheet or in a greased Dutch oven. In a small bowl, mix the remaining tablespoon of olive oil with the minced garlic and chopped rosemary. Brush this mixture generously over the top of the dough and sprinkle with flaky sea salt.
- Preheat your oven to 400°F (200°C). Let the shaped loaf rest for another 30 minutes while the oven heats. Use a sharp knife or a bread lame to score the top of the loaf. Bake for 25 to 30 minutes, or until the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
- Cook Time: 2 hours 50 minutes