Olive Oil & Italian Herb Sourdough Bread
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Learn how to make easy same day sourdough bread with this beginner-friendly recipe featuring olive oil and Italian herb inclusions. No overnight proofing, no complicated techniques — just a flavorful, soft, and crusty sourdough loaf you can bake the same day! This no-knead sourdough bread recipe is perfect for new bakers looking to make homemade bread with simple ingredients and minimal effort. The olive oil adds moisture and richness, while Italian herbs bring the flavor! Ready in one day — perfect for busy bakers who want fresh sourdough without the wait!
Olive Oil & Italian Herb Sourdough Bread
Ingredients:
- 170 grams sourdough starter (unfed/hungry OR active) ¾ c
- 20 grams olive oil 2 Tbs
- 385 grams room temperature water 1 2/3 c
- 1-2 grams dried Italian herbs 1 Tbs
- 650 grams all-purpose or bread flour 5 1/3 c
- 15 grams salt 1 Tbs
Instructions:
Measure ingredients into a bowl using a kitchen scale measuring in grams, zeroing out scale after each addition. Add starter, oil, water, and herbs and mix well. Then add flour and salt. Stir to mix until well combined, this usually takes me about 3 minutes. It will seem too dry at first, but keep mixing! Cover with wrap and let bulk ferment for 3-12 hours. Shape in bowl by doing one set of stretch and folds by pulling the sides to the middle until you have a nice round ball of dough. You will feel your dough change from stretchy to tighter. That is the gluten developing, which is the goal of this step. Once that happens, shape it into a nice boule or ball, and cover with wrap again and let rest for 1 hour. This can be on your countertop or in the fridge. If you’d like, you can leave your dough in the fridge for up to 3 days before baking. You can bake straight from the fridge, no need to bring it to room temperature. Now, transfer your loaf gently to a bread sling or onto parchment paper. Using a bread lame or shape knife, score your dough by slashing ¼ to ½ inch deep into the dough. This allows it to expand in the oven while baking without busting. Place into a cold Dutch oven (I use a 5-quart size with trivet to prevent over-browning, or you can put a cookie sheet on the rack under the Dutch oven) and place into oven, then set to 450 degrees and let bake for 60 minutes. Then, remove the lid from the Dutch oven, reduce oven temperature to 425 degrees and continue baking for 5-10 minutes. Remove loaf from the Dutch oven to cool so the bottom does not burn. If you have a food thermometer, you want this loaf to be about 205 degrees when done. Let cool before slicing for the best crumb and texture. Enjoy your delicious loaf of sourdough bread!
Spurtles, Sourdough Starters, Beeswax Bread Bags, and more!
Click here for PRINTABLE RECIPE
Used in this recipe:
Trivet (To prevent sourdough from becoming too brown/crunchy on bottom!)
Flour Storage Container with lid
5 Quart Dutch Oven with Bail Handle
50 LB bag of King Arthur Bread Flour
5 Gallon Buckets for Flour Storage
6 Quart Enamel Dutch Oven (fun colors!)
Le Creuset Enameled Cast Iron Bread Oven
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