Rustic Rosemary & Olive Sourdough Bread (No Knead)
A crusty, golden loaf with deep, herby flavor — born from a love of slow baking, better flour, and homemade healing.
Herb-y, salty & delicious
The best bread to just drizzle with olive oil…
Why You’ll Love This Bread
My love of bread goes far back, very far back. You know how Pheobe in Friends has past lives? I feel like mine had a lot to do with delicious dough - but if you’re curious about my current life history with bread, see this post here!
This recipe will take your taste buds on a delicious infusion of mediterranean flavors, I hope you enjoy!If you’ve never made bread before, this is the perfect place to start. It’s no-knead, foolproof, and tastes like it came straight from a stone oven in Greece. My Yiayia used to make rosemary water to infuse her loaves with an unforgettable aroma — and I’m sharing that exact process here.
My love of bread runs deep… maybe even deeper than this lifetime. You know how Phoebe from Friends talks about her past lives? I’m pretty sure mine involved a lot of dough. But if you're curious about my current life with bread, you can read more about it here!
This recipe is more than just comfort food — it’s an infusion of bold, Mediterranean flavors, soft insides, crusty outsides, and a little bit of Greek family magic. I hope you enjoy it as much as we do.
Ingredients:
3 ½ cups unbleached all-purpose flour
My favorite is Bob’s Red Mill
1 ½ tsp sea salt
1 ½ tsp instant yeast
1 ½ cups warm water
2 tbsp fresh rosemary, finely chopped
½ cup pitted Kalamata olives, chopped
Optional: extra rosemary and flaky salt for topping
Instruction:
Rosemary water:
In a small pot put heat on medium high until small bubbles form
Place one rosemary branch into the water and turn heat down to simmer
Let simmer until rosemary becomes perfume-y and water begins to turn a golden color
Drain and strain to ensure no bits of rosemary get into the water
Prep the dough:
In a large mixing bowl, whisk the flour & salt together until mixed
Measure out the 1.5 cups of warm water & add yeast inside until it blooms (about 15 min)
Then stir in the yeast water until a chunky, thick, kind of dry and stingy dough forms
Add chopped olives in
Add a few more tablespoons of water of necessary, you do not want this dough to be wet
It’s gonna look stringy initially but use your fork to continue to mix the ingredients until a loose ball forms
Cover the mixing bowl with plastic wrap & then a towel overtop and let it rest for 12-16 hours at room temperature
Prep for baking:
Preheat the oven to 450 degrees
Use a 6 quart enamel coated cast iron Lodge Dutch Oven or a clay Cloche in the oven for about 30 minutes to heat (with top on)
The dough should be big and puffy and pretty loose with yeasty bubbles & smelling similar to beer
Stretch and fold the dough until its back into a ball form and cover it again with towel
Let sit for another 1 -2 hours (depending on how much time you have)
You can repeat the last two steps up to two more times
Scrape (be gentle) the dough out onto a well-floured parchment paper
Fold it gently, not as rough like you did before because you want some air pockets in the dough
Gently Shape the dough into a ball on top of the floured parchment paper
Baking:
Lift the dough and parchment paper together inside so the parchment lines the bottom of the dutch oven
Sprinkle sea salt overtop of the dough
Bake with lid on for 30 minutes
Remove the lid and bake another 10-15 minutes to get the exterior nice and golden brown and crispy
Take it out and let it rest for 15 minutes before cutting into it
Slather on some local butter, or olive oil with a sprinkle of Maldon salt & freshly cracked pepper for a delicious snack or side!
VOILA
Tips on How to Make Your Bread Loaf a success —
Don’t skip the long rise — it gives the bread flavor and makes it easier to digest.
Use high-quality, unbleached flour (like Bob’s Red Mill ).
No Dutch oven? Bake on a sheet tray with a pan of water below to simulate steam.
Add a little extra rosemary and flaky salt on top before baking for a bakery-style finish.Ensure the rosemary water is adequately infused for maximum flavor
Use a sharp knife to score the dough before baking for a professional look
Store leftover bread in an airtight container at room temperature for up to 3 days
How and Why This Bread Healed My Gut:
For years I thought I was allergic to gluten. But baking this bread — slowly, thoughtfully, with unbleached flour and real ingredients — changed everything. It turns out my gut wasn’t rejecting bread… it was rejecting the fake version of it. This loaf was one of the first steps in my food healing journey, and the reason I started sharing recipes in the first place.
Serving Suggestions —
A side of roasted chicken with thyme and grapes
Creamy miso mushroom soup
A soft pat of butter and your favorite salt
Frequently Asked Questions (FAQ)
Can I use different olives?
Yes! Green, black, or mixed varieties all work — just make sure they’re pitted and chopped.
Can I use active dry yeast instead of instant?
You can — just dissolve it in warm water first and let it sit for 5–10 minutes before adding to the flour.
How long does it stay fresh?
This bread is best the first day but keeps well for up to 3 days wrapped in a towel or bread bag. You can also slice and freeze.
Can I make it gluten-free?
It won’t turn out the same, but a gluten-free all-purpose blend can be used. Expect a denser texture.
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Save, Share & Enjoy —
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue zone inspired dishes.