This savory sourdough loaf is loaded with flavor. We enjoyed it with a creamy pasta dish. Pecorino Romano with rosemary is the perfect flavor combination for a savory sourdough loaf.
We went to Costco after church on Sunday for a run of all the usual necessities. Check out my post here of what we usually buy at Costco. I took a walk through the bakery section, and a fresh loaf of rosemary parmesean bread caught my eye. I picked up the loaf to read the ingredients and quickly put it down after seeing this fresh baked bread full of preservatives. Then, I decided to make a better loaf when I got home.
Using my quick standard sourdough loaf recipe, I adapted it to make this delicious savory loaf with rosemary and Pecorino Romano.
Rosemary Pecorino Romano Sourdough Loaf Ingredients:
- 3 cups of all-purpose flour (I like to use organic King Arthur all-purpose flour)
- 1 cup of well-fed sourdough starter (I store mine in the refrigerator until I’m ready to use) – See my post here for step by step instructions on how to make your own sourdough starter.
- 1 cup of filtered room temperature water
- 1 tsp of salt
- 1 tbsp of finely chopped fresh rosemary
- 1/8 cup of grated Pecorino Romano, plus extra for sprinkling on top of the loaf.
Rosemary Pecorino Romano Sourdough Loaf Recipe:
Mix together flour, starter, and water in a large bowl. I like to use my glass kitchen aid mixer bowl with the dough hook attachment. This makes for easy mixing in the beginning. First, I mix until all of the ingredients are incorporated. If the dough seems dry, it will moisten as it ferments. Cover the bowl and let sit for one hour.
To begin, add 1 tsp of salt and do a series of stretches and folds with the dough until the salt is well incorporated. It’s probably about 10 stretches and folds. I do this right in the mixing bowl. Cover the bowl and let sit for 1 hour.
Do another series of stretches and folds, around 5 or 6, and finish with the dough in a taught ball shape. I do this right in the mixing bowl. Cover and let sit for 1 hour.
Remove the dough from the bowl with a dough scraper onto a lightly floured surface. After that, perform another series of 5 or 6 stretches and folds.
Adding the rosemary and cheese
Gently shape the dough into a rectangular shape, approximately 12 inches by 8 inches. Sprinkle with finely chopped fresh rosemary and Pecorino Romano.
Gently kneed the dough to fully incorporate the ingredients.
Form the dough into a taught ball with the seams on the bottom of the ball. Place formed dough into parchment lined bowl or bread baneton. Cover and set in a warm place to allow to rise for 1 hour. Preheat the oven to 450F. Often, I like to set my dough on the stove top while the oven and dutch oven are preheating .
Sprinkle the top of the loaf with the remaining Pecorino Romano cheese, very slightly pressing it into the dough, but not changing the shape of the loaf.
With a sharp knife or bread lame, make a center cut at a 30-degree angle on the top of the bread. This will allow the bread to rise in a more uniform loaf shape. Remove the hot dutch oven and lift up the parchment paper with the dough in it and set it in the dutch oven. Place the lid on the dutch oven and put in the oven for 25 minutes. After that, remove the lid and bake for another 5 or so minutes until you have achieved the desired brownness of the loaf.
Your sourdough loaf is now ready to enjoy! For more homemade family inspiration and recipes follow along @homesteadonlakeside
Rosemary Pecorino Romano Sourdough Loaf
Ingredients
- 3 Cups all-purpose flour
- 1 Cup sourdough starter
- 1 Cup Water
- 1 Tsp Salt
- 1 Tbsp Finely chopped fresh rosemary
- 1/8 Cup Grated Pecorino Romano, plus extra for dusting
Instructions
- Mix together flour, starter, and water in a large bowl. I like to use my glass kitchen aid mixer bowl with the dough hook attachment. This makes for easy mixing in the beginning. First, I mix until all of the ingredients are incorporated. If the dough seems dry, it will moisten as it ferments. Cover the bowl and let sit for one hour.
- To begin, add 1 tsp of salt and do a series of stretches and folds with the dough until the salt is well incorporated. It’s probably about 10 stretches and folds. I do this right in the mixing bowl. Cover the bowl and let sit for 1 hour.
- Do another series of stretches and folds, around 5 or 6, and finish with the dough in a taught ball shape. I do this right in the mixing bowl. Cover and let sit for 1 hour.
- Remove the dough from the bowl with a dough scraper onto a lightly floured surface. After that, perform another series of 5 or 6 stretches and folds.
- Gently shape the dough into a rectangular shape, approximately 12 inches by 8 inches. Sprinkle with finely chopped fresh rosemary and Pecorino Romano.
- Gently kneed the dough to fully incorporate the ingredients.
- Form the dough into a taught ball with the seams on the bottom of the ball. Place formed dough into parchment lined bowl or bread baneton. Cover and set in a warm place to allow to rise for 1 hour. Preheat the oven to 450F. Often, I like to set my dough on the stove top while the oven and dutch oven are preheating .
- Sprinkle the top of the loaf with the remaining Pecorino Romano cheese, veru slightly pressing it into the dough, but not changing the shape of the loaf.
- With a sharp knife or bread lame, make a center cut at a 30-degree angle on the top of the bread. This will allow the bread to rise in a more uniform loaf shape. Remove the hot dutch oven and lift up the parchment paper with the dough in it and set it in the dutch oven. Place the lid on the dutch oven and put in the oven for 25 minutes. After that, remove the lid and bake for another 5 or so minutes until you have achieved the desired brownness of the loaf.
- Your sourdough loaf is now ready to enjoy!
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