Tuscan Herb Sourdough Bread | The Little Shop of Olive Oils

Tuscan Herb Sourdough Bread

This was my first time making bread...so this is not exact and I made a ton of mistakes :-).

I used a baking dish for this first attempt and that is the actual photo! I recommend baking loaves instead.


  • 3 cups High Protein bread flour extra for dusting
  • 1/4 cup Sourdough starter
  • 1 1/2 teaspoons Sea Salt
  • 1 3/4 cup water room temperature
  • 2 tablespoons of Tuscan Herb Extra Virgin Olive Oil


  1. In a large bowl, mix flour, starter and salt. Add water and stir until blended.
  2. Cover bowl tightly with plastic wrap. Let dough rest at room temperature for at least 12 hours, or up to 18 to 20 hours.
  3. The dough will become bubbly. Spread 1/4 cup flour on the work surface. Place the dough onto the floured surface. Sprinkle the top of the dough with more flour. Stretch the dough skyward and fold it over a few times. But don’t overwork the dough.
  4. Flour your hands and shape the dough into loaves (I made a single loaf the first time).
  5. Place the loaves on a parchment lined baking sheet.
  6. Dust the top of the loaves with flour and cover with plastic wrap. Let them rise for 30 minutes while you pre-heat the oven to 475 degrees.
  7. A few minutes before it’s time to bake the bread, add a pie pan filled with 1 inch of water to the bottom rack of the oven. Bake the bread on the middle rack for about 20 minutes or until it’s a nice nutty brown.
  8. Cool on rack and drizzle with Tuscan Olive Oil
  9. Serve!

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