Stone-Baked Sourdough with Rosemary and Olive Oil
A rustic loaf with a crisp crust and chewy interior, baked in a preheated cast-iron skillet for a traditional stone-baked effect. This french-inspired quick meals ready in about 65 minutes pairs active sourdough starter, bread flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup active sourdough starter
- 3 cups bread flour
- 1.5 cups water
- 1.5 tsp salt
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp olive oil
Instructions
- Step 1: In a large bowl, combine 1/2 cup active sourdough starter, 3 cups bread flour, 1.5 cups water, and 1.5 tsp salt. Mix until a shaggy dough forms, then cover and let rest for 30 minutes.
- Step 2: Perform 3 sets of stretch-and-fold: after 30 minutes, fold dough over itself 3 times, then repeat every 30 minutes for 1.5 hours total.
- Step 3: Turn dough onto a floured surface and shape into a tight boule. Place seam-side down in a floured banneton or bowl, cover, and proof at room temperature for 2 hours.
- Step 4: Preheat a cast-iron skillet with a lid in a 450°F (230°C) oven for 20 minutes. Carefully transfer dough to the skillet, drizzle with 2 tbsp olive oil, and scatter 2 tbsp chopped rosemary on top.
- Step 5: Cover with lid and bake for 20 minutes. Uncover and bake for 15-20 minutes more until deep golden brown and the internal temperature reaches 205°F (96°C).
Frequently asked questions
How long does Stone-Baked Sourdough with Rosemary and Olive Oil take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stone-Baked Sourdough with Rosemary and Olive Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep active sourdough starter from drying out.
Can I substitute ingredients in Stone-Baked Sourdough with Rosemary and Olive Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stone-Baked Sourdough with Rosemary and Olive Oil for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stone-Baked Sourdough with Rosemary and Olive Oil?
French quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family devoured this. The rosemary and olive oil combo is perfect. Will make again!
- ★★★★★
This is my new favorite bread! So easy and perfect for sandwiches.
- ★★★★☆
Loved the rosemary flavor, but the olive oil made it a bit greasy. I'd reduce the oil next time.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
