Rosemary and Olive Sourdough Baguette

Rosemary & Olive Oil Sourdough Baguette

Print Recipe
Servings 2 Baguettes


  • Mixing Bowl
  • Pre-oiled bowl (to put dough ball in)
  • Bench scraper
  • Pre-oiled baguette pan
  • Clean hand towel


  • 1 cup Duffy's Dough Active Starter (See 'How to Prepare Your Starter' if you have not done so already)
  • 1 tbsp Sugar
  • 1 Egg (optional)
  • 3 tbsp Butter (margarine, yogurt, or non-dairy substitute)
  • 3 cup Flour
  • 1 packet Commercial yeast (optional)
  • 1-2 tbsp Olive oil
  • 2 tbsp Garlic paste
  • ½ cup Fresh chopped rosemary
  • ¾ cup Kalamata olives



OPTIONAL: Prepare the Yeast

  • Place packet of yeast in 1/2 cup of warm water, stir slightly and let sit for 10 minutes.
    **Adding yeast is optional. It will help the dough to rise faster and does not change the flavor.**

Mix It Up!

  • In a large mixing bowl, add egg, salt, sugar, Duffy's Dough starter, and tepid melted buttered and olive oil. Mix well.
  • Optional: Add yeast water and mix again.
  • Once mixed, begin adding flour 1/2 at a time. Keep stirring until it thickens into a ball.
    **You may find you will not need the full 3 cups**

Knead, Knead, Knead!

  • Sprinkle ample flour on your kneading surface (at least 18 inch square)
  • Roll the ball onto the surface and begin kneading. Continue adding flour to the surface until the dough absorbs it and becomes harder.

Time To Wait...

  • Put the dough ball, round side down, in a pre-oiled bowl, then flip it upright again to coat it.
  • Cover it and place it in a resting spot at room temperature and wait 2-4 hours (until the dough has about doubled in size).

After 2-4 Hours...

  • Remove the risen dough ball from its bowl and place it on your lightly floured surface.
  • Punch down dough and flatten it.
  • Spread the garlic paste over the entire surface. Then add rosemary and olives.
  • Roll the flatten dough ball into a log shape, fold the ends in and knead the new ball for a few minutes to spread out the newly added ingredients.
  • Use the scraper to divide the ball in half. Roll each half into a log shape - roughly the length of the baguette pan.
  • Place logs in the pan and cover with a clean towel. Let rise for 2 hours.

Almost Time! Preheat Oven To [wprm-temperature value="375" unit="F"]

  • Once preheated, remove the towel and place the risen baguettes in the oven.
  • Bake for roughly 20 minutes - until they are a pale golden brown on top.
  • Let sit for a few minutes. Serve them fresh or store and eat later.


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