14 Mediterranean Olive Rosemary Sourdough for Elegant Dinners

You know that moment when you want dinner to feel special but not fussy? A warm loaf of olive and rosemary sourdough can do that. These 14 Mediterranean Olive Rosemary Sourdough recipes give you elegant, dinner-worthy breads that smell like sun, herbs, and sea salt. You'll find everything from a crusty boule to stuffed rolls and a glossy focaccia—each inspired by Mediterranean flavors.

Every recipe centers on bold rosemary and briny olives, using a tangy sourdough starter for depth. You’ll get clear ingredient lists, exact measurements, realistic bake times, and step-by-step instructions you can follow tonight. Pin your favorites, try one with a roast or a salad, and watch how simple bread becomes a showstopper at your table.

1. Mediterranean Olive Rosemary Sourdough Boule

This classic boule blends tangy sourdough with chopped Kalamata olives and fresh rosemary. The crust is crisp and deep golden. The crumb stays chewy with olive pockets that burst with brine. It’s ideal for slicing alongside stews or serving with herb butter. You’ll love the aroma of rosemary and the rustic look of hand-scored crust.

Ingredients

• 500 g (4 cups) bread flour
• 350 g (1 1/2 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter, fed and bubbly
• 10 g (2 tsp) fine sea salt
• 60 g (1/3 cup) pitted Kalamata olives, coarsely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp olive oil
• 1 tsp sugar or honey
• Extra flour for dusting
• 1 egg white (optional) for a glossy finish, room temperature

Instructions

1. Mix flour and water in a bowl until no dry spots. Cover and rest 30 minutes (autolyse).
2. Add starter, salt, sugar, and olive oil. Use a folding motion to combine for 3–4 minutes.
3. Fold in chopped olives and rosemary gently until evenly distributed.
4. Perform four stretch-and-folds every 30 minutes over two hours. Dough should feel more structured.
5. Shape into a tight boule after bulk fermentation (about 3–4 hours at 21–24°C / 70–75°F).
6. Place in a banneton dusted with flour, seam up. Cover and refrigerate 10–12 hours (overnight).
7. Preheat oven to 250°C (480°F) with a Dutch oven inside for 45 minutes.
8. Score the dough, optionally brush with egg white, and bake covered 20 minutes. Remove lid and bake 20–25 minutes until deep golden and crust is crisp.
9. Tap the bottom; a hollow sound indicates doneness. Internal temp should be >= 96°C (205°F).
10. Cool on a rack at least 2 hours before slicing.

How to Serve It

Serve thick slices with olive oil and flaky salt. Garnish with extra rosemary sprigs. Pair with roasted vegetables or a lemony chicken. Store in a paper bag at room temperature up to 2 days. Freeze sliced loaf up to 1 month; toast directly from frozen. Make the dough the night before for next-day dinner.

2. Rosemary Olive Sourdough Batard with Citrus Zest

This batard adds bright lemon zest to olive and rosemary notes. The slightly elongated shape makes attractive sandwich slices. The crumb is open and slightly chewy while the crust stays thin and crisp. It’s perfect for elegant sandwiches or serving with seafood. You’ll smell citrus as soon as it comes from the oven.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 300 g (1 1/4 cups) water, cool
• 100 g (1/2 cup) active sourdough starter, bubbly
• 9 g (1 1/2 tsp) fine sea salt
• 70 g (1/3 cup) pitted green olives, chopped
• 2 tbsp fresh rosemary, minced
• 1 tbsp lemon zest (from 1 lemon)
• 1 tbsp olive oil
• 1 tsp sugar
• Extra cornmeal or semolina for dusting
• Soft butter for serving

Instructions

1. Combine flour and water; autolyse 40 minutes.
2. Add starter, salt, sugar, and olive oil; mix until combined.
3. Add olives, rosemary, and lemon zest; gently incorporate with folds.
4. Bulk ferment at room temp 3–4 hours with folds every 30 minutes for the first 2 hours.
5. Pre-shape, rest 20 minutes, then shape into a batard.
6. Place seam-side up in a floured couche or banneton; proof 2–3 hours or refrigerate overnight.
7. Preheat oven to 240°C (465°F) with baking stone; score and bake 10 minutes with steam, then 20–25 minutes at 220°C (430°F) until golden.
8. Check internal temp >= 96°C (205°F) and hollow sound.
9. Cool 1.5–2 hours before slicing.

How to Serve It

Slice thin for open-faced sandwiches topped with smoked salmon or goat cheese. Brush warm slices with olive oil and lemon zest for brightness. Pair with a crisp white wine or herbal tea. Store in a bread box up to 48 hours; slice and freeze for later. Make dough the night before for easier timing.

3. Olive Rosemary Sourdough Focaccia with Sea Salt

This focaccia uses a sourdough starter for tang and a tender crumb. Dimpled pockets hold olive oil, rosemary, and halved olives. It makes a beautiful centerpiece for a dinner table. The crust is golden and slightly blistered, and the interior is airy and soft. You’ll love tearing warm wedges.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 330 g (1 1/3 cups) water, room temperature
• 80 g (1/3 cup) active sourdough starter
• 9 g (1 1/2 tsp) fine sea salt
• 60 g (1/3 cup) pitted black olives, halved
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tbsp fresh rosemary, chopped
• 1 tsp coarse sea salt (for topping)
• 1 tsp honey
• 2 tbsp milk or water for brushing
• Optional: flaky sea salt for finishing

Instructions

1. Mix flour and water; rest 30 minutes.
2. Add starter, salt, and honey; mix until smooth.
3. Fold in 1 tbsp olive oil and rest. Bulk ferment 3–4 hours with gentle folds every 30 minutes for first 2 hours.
4. Oil a 9×13-inch pan and transfer dough; stretch to corners. Cover and proof 2 hours or refrigerate overnight.
5. Preheat oven to 220°C (430°F).
6. Dimple dough with fingertips, drizzle with remaining olive oil, scatter olives and rosemary, and sprinkle coarse sea salt.
7. Bake 20–25 minutes until golden and edges crisp.
8. Check color; juices should bubble around olives.
9. Cool 15 minutes before cutting.

How to Serve It

Cut into squares and serve warm with dipping oil. Garnish with extra rosemary and flaky salt. Pair with a chilled rosé or a tomato salad. Store loosely covered at room temp up to 2 days. Reheat in a warm oven to refresh crumb. Make night-before dough for easy dinner prep.

4. Stuffed Olive Rosemary Sourdough Rolls with Goat Cheese

These individual rolls hide creamy goat cheese pockets and chopped olives inside a rosemary-scented sourdough. The texture is tender with a slightly chewy crust. They’re elegant for dinner parties and easy to pass around. The warm, tangy filling melts slightly when hot—comfort in every bite.

Ingredients

• 420 g (3 1/2 cups) bread flour
• 280 g (1 1/4 cups) water, lukewarm
• 100 g (1/2 cup) active sourdough starter
• 9 g (1 1/2 tsp) fine sea salt
• 80 g (1/2 cup) soft goat cheese
• 60 g (1/3 cup) chopped mixed olives
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• 1 egg beaten for egg wash, room temperature
• 1 tsp honey
• Semolina or flour for dusting

Instructions

1. Combine flour and water; autolyse 30 minutes.
2. Add starter, salt, honey, and olive oil. Mix until cohesive.
3. Fold in olives and rosemary.
4. Bulk ferment 3–4 hours at room temp with folds every 30 minutes for first 2 hours.
5. Divide dough into 12 equal pieces. Flatten each, place 1 tsp goat cheese in center, and seal into a ball.
6. Place rolls seam side down on a parchment-lined baking sheet. Proof 1.5–2 hours or refrigerate overnight.
7. Preheat oven to 220°C (430°F). Brush with egg wash.
8. Bake 18–22 minutes until golden and sound hollow when tapped.
9. Cool 20 minutes before serving.

How to Serve It

Serve warm with a drizzle of olive oil and fresh rosemary. Pair with a beet salad or roasted lamb. Store in an airtight container up to 2 days; warm in oven before serving. Make ahead: freeze unbaked, then thaw and proof before baking.

5. Mediterranean Olive Rosemary Sourdough Braided Loaf

This braided loaf looks elegant and tastes even better. The braiding gives a refined presentation while keeping the sourdough tang, chopped olives, and fresh rosemary throughout. The crumb is slightly denser, perfect for slicing thin. Serve at a dinner where presentation matters—you’ll impress without fuss.

Ingredients

• 500 g (4 cups) bread flour
• 340 g (1 1/2 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) sea salt
• 80 g (1/3 cup) pitted black olives, chopped
• 3 tbsp fresh rosemary, minced
• 2 tbsp olive oil
• 1 tsp honey
• 1 egg beaten for wash
• 2 tbsp sesame seeds (optional)
• Extra flour for dusting

Instructions

1. Mix flour and water; autolyse 30–40 minutes.
2. Add starter, salt, honey, and olive oil; mix until cohesive.
3. Fold in olives and rosemary gently.
4. Bulk ferment 3–4 hours with folds every 30 minutes for the first 2 hours.
5. Divide dough into three even strands; pre-shape and rest 10 minutes.
6. Braid strands tightly, tuck ends under, and place seam-side down on parchment.
7. Proof 1.5–2 hours or refrigerate overnight.
8. Preheat oven to 230°C (450°F). Brush with egg wash and sprinkle sesame seeds.
9. Bake 25–30 minutes until deep golden and hollow when tapped. Internal temp >= 96°C (205°F).
10. Cool at least 90 minutes before slicing.

How to Serve It

Present whole braided loaf as a dinner centerpiece. Slice thin and serve with herbed butter. Pair with a herbaceous white wine or a Greek salad. Store wrapped in a linen towel up to 2 days. Freeze sliced portions for toast later. Make the braid a day ahead and reheat lightly before serving.

6. Rustic Olive Rosemary Sourdough Ciabatta-Style Loaves

These ciabatta-style loaves use a high-hydration sourdough for a large open crumb and thin crust. Olives and rosemary add savory pockets. The loaves are perfect for dunking into soups and olive oil. You’ll love the light, airy texture and the audible crunch of the thin crust.

Ingredients

• 500 g (4 cups) bread flour
• 400 g (1 2/3 cups) water, room temperature (80% hydration)
• 100 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) fine sea salt
• 80 g (1/3 cup) pitted olives, chopped
• 2 tbsp fresh rosemary, minced
• 2 tbsp olive oil
• 1 tsp honey
• Semolina for dusting
• Extra flour for handling

Instructions

1. Mix flour and water; autolyse 45 minutes.
2. Add starter, salt, and honey; mix until well combined.
3. Fold in olives, rosemary, and olive oil gently.
4. Bulk ferment 3–4 hours with stretch-and-folds every 30 minutes for 2 hours.
5. Turn dough onto floured surface; divide into two and shape into ciabattas with minimal handling.
6. Proof on a well-floured couche for 1.5–2 hours.
7. Preheat oven to 250°C (480°F) with baking stone.
8. Transfer loaves carefully; bake 10 minutes with steam, then 15–20 minutes at 220°C (430°F) until golden.
9. Check hollow sound and internal temp >= 96°C (205°F).
10. Cool 1–2 hours before slicing.

How to Serve It

Slice thick and serve with pulpy olive oil for dipping. Pair with minestrone or roasted eggplant. Store in a paper bag up to 2 days; refresh in oven to revive crust. Make ahead: shape and refrigerate to bake the day of serving.

7. Olive Rosemary Sourdough Dinner Knots with Garlic Butter

These pull-apart knots are brushed with garlic butter for a savory finish. The sourdough tang brightens the dinner table, and chopped olives add brine. The texture is soft inside with a slightly chewy exterior. They’re ideal for family dinners where everyone can grab a knot.

Ingredients

• 420 g (3 1/2 cups) bread flour
• 280 g (1 1/4 cups) water, lukewarm
• 100 g (1/2 cup) active sourdough starter
• 9 g (1 1/2 tsp) salt
• 60 g (1/3 cup) chopped olives
• 2 tbsp fresh rosemary, minced
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 egg for egg wash, room temperature
• 1 tsp sugar
• Extra flour for shaping

Instructions

1. Mix flour and water; autolyse 30 minutes.
2. Add starter, salt, and sugar; mix until smooth.
3. Fold in olives and rosemary.
4. Bulk ferment 3 hours with folds every 30 minutes for first 2 hours.
5. Divide into 12 pieces; roll into ropes and tie into knots.
6. Arrange on parchment-lined sheet; proof 1.5 hours.
7. Preheat oven to 210°C (410°F). Brush with egg wash and bake 18–22 minutes until golden.
8. Meanwhile, mix butter and garlic.
9. Brush hot knots with garlic butter immediately after baking.
10. Cool 15 minutes before serving.

How to Serve It

Serve warm with herb butter and olive oil. Pair with tomato soup or grilled fish. Store in an airtight container for 2 days; reheat in oven. Make knots hours ahead and rewarm before dinner.

8. Olive Rosemary Sourdough Flatbreads for Sharing

These quick sourdough flatbreads use a soft sourdough starter and cook fast on a hot pan. They’re thin, slightly charred, and studded with olive pieces and rosemary. They make an elegant side for grilled meats or a base for bruschetta. They’re easy to make and fun to share.

Ingredients

• 300 g (2 1/2 cups) bread flour
• 200 g (3/4 cup + 2 tbsp) water, room temperature
• 80 g (1/3 cup) active sourdough starter
• 7 g (1 1/4 tsp) fine sea salt
• 50 g (1/4 cup) chopped olives
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil, plus extra for cooking
• 1 tsp sugar
• Greek yogurt and lemon for serving
• Extra flour for dusting

Instructions

1. Mix flour and water; autolyse 20 minutes.
2. Add starter, salt, sugar, and oil; mix until smooth.
3. Fold in olives and rosemary.
4. Bulk ferment 2–3 hours with light folds.
5. Divide into 8 balls; rest 20 minutes.
6. Roll thin on a floured surface to 6–8 mm thickness.
7. Heat a cast-iron pan to medium-high and brush with oil.
8. Cook each flatbread 1–2 minutes per side until charred spots appear.
9. Keep warm covered until serving.
10. Cool 5 minutes before stacking.

How to Serve It

Serve with tzatziki, hummus, or grilled vegetables. Sprinkle flaky salt and a drizzle of olive oil. Store cooled flatbreads wrapped in foil in fridge up to 3 days; reheat in pan. Make dough in the morning and cook just before dinner.

9. Mediterranean Olive Rosemary Sourdough Pull-Apart Loaf (Herb Butter Glaze)

This pull-apart loaf layers olive and rosemary-flavored dough cubes brushed with an herb butter glaze. It’s dramatic and easy for guests to tear apart. The crumb is soft, the crust buttery, and olives add pops of salinity. It’s ideal for festive dinners and communal sharing.

Ingredients

• 500 g (4 cups) bread flour
• 350 g (1 1/2 cups) water
• 120 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) salt
• 100 g (1/2 cup) chopped mixed olives
• 3 tbsp fresh rosemary, chopped
• 4 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped
• 1 tsp honey
• 1 egg for wash
• Parchment-lined loaf pan

Instructions

1. Mix flour and water; autolyse 30 minutes.
2. Add starter, salt, and honey; mix until dough forms.
3. Fold in olives and rosemary.
4. Bulk ferment 3–4 hours with periodic folds.
5. Turn dough onto lightly floured surface; roll into a rectangle and cut into 12 squares.
6. Layer squares into a greased loaf pan, brushing melted butter between layers.
7. Cover and proof 1.5–2 hours or refrigerate overnight.
8. Preheat oven to 200°C (400°F). Brush with egg wash.
9. Bake 30–35 minutes until golden and internal temp >= 96°C (205°F).
10. Brush with remaining herb butter, let cool 20 minutes, then remove and serve.

How to Serve It

Let guests pull apart warm chunks. Serve with herb-infused olive oil or marinated tomatoes. Pair with grilled fish or roasted vegetables. Store covered up to 2 days; reheat in oven. Assemble the night before and bake before guests arrive.

10. Olive Rosemary Sourdough Sandwich Loaf with Olive Oil Crust

This sandwich loaf bakes in a pan for uniform slices and a slightly softer crust. Olives and rosemary are kneaded into the dough for even distribution. The crumb is fine but still has sourdough flavor. It’s perfect for elegant sandwiches or toasted crostini.

Ingredients

• 500 g (4 cups) bread flour
• 320 g (1 1/3 cups) water, lukewarm
• 120 g (1/2 cup) active sourdough starter
• 9 g (1 1/2 tsp) salt
• 80 g (1/3 cup) chopped olives
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil, plus more for brushing
• 1 tsp sugar
• Milk for brushing (optional)
• 1 loaf pan (9×5-inch)

Instructions

1. Mix flour and water; autolyse 30 minutes.
2. Add starter, salt, sugar, and oil; mix until smooth.
3. Fold in olives and rosemary.
4. Bulk ferment 3–4 hours with folds every 30 minutes early on.
5. Shape into a loaf and place seam-down in a greased loaf pan.
6. Proof 1.5–2 hours or refrigerate overnight.
7. Preheat oven to 200°C (400°F). Brush top with olive oil.
8. Bake 35–45 minutes until deep golden and internal temp >= 96°C (205°F).
9. Cool 1 hour before slicing for neat slices.

How to Serve It

Slice thin for elegant sandwiches or toast. Top toasted slices with roasted peppers and soft cheese. Store wrapped in a linen towel up to 48 hours. Freeze sliced for quick breakfasts. Make dough the night before for fresh morning bread.

11. Olive Rosemary Sourdough Twists with Parmesan

These twisted breadsticks are crisp on the outside and tender inside. Parmesan and rosemary add savory notes that pair well with olive flavor. They’re great as a starter or with soups. You’ll love the crunchy edges and cheesy aroma.

Ingredients

• 420 g (3 1/2 cups) bread flour
• 280 g (1 1/4 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter
• 8 g (1 1/2 tsp) salt
• 60 g (1/3 cup) chopped olives
• 2 tbsp fresh rosemary, chopped
• 50 g (1/2 cup) grated Parmesan
• 2 tbsp olive oil
• 1 tsp sugar
• Extra Parmesan for sprinkling

Instructions

1. Mix flour and water; autolyse 20–30 minutes.
2. Add starter, salt, sugar, and olive oil; mix until smooth.
3. Fold in olives, rosemary, and Parmesan.
4. Bulk ferment 3 hours with gentle folds.
5. Roll dough into a rectangle and cut into 12 strips.
6. Twist each strip and place on baking sheet.
7. Proof 45–60 minutes.
8. Preheat oven to 210°C (410°F). Sprinkle extra Parmesan.
9. Bake 12–16 minutes until golden and crisp.
10. Cool 10 minutes before serving.

How to Serve It

Serve with a drizzle of balsamic reduction or marinara for dipping. Pair with a light red wine or soup. Store in an airtight container for up to 3 days to keep crisp. Make dough ahead and shape an hour before baking.

12. Olive Rosemary Sourdough Mini Boules (Individual Dinner Loaves)

These mini boules give individual presentation and crust-to-crumb ratio everyone loves. Each small loaf bakes quicker and looks charming beside a plated dinner. The inside is tender with olive pockets. They’re perfect for plated courses or as part of a composed meal.

Ingredients

• 420 g (3 1/2 cups) bread flour
• 300 g (1 1/4 cups) water
• 100 g (1/2 cup) active sourdough starter
• 9 g (1 1/2 tsp) salt
• 80 g (1/3 cup) chopped olives
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tsp honey
• Extra flour for dusting
• Optional egg wash

Instructions

1. Mix flour and water; autolyse 30 minutes.
2. Add starter, salt, honey, and oil; mix until combined.
3. Fold in olives and rosemary.
4. Bulk ferment 3–4 hours with periodic folds.
5. Divide into 6 equal pieces and shape into tight boules.
6. Place seam-side up in floured bannetons; proof 1.5–2 hours or overnight refrigerated.
7. Preheat oven to 230°C (450°F) with Dutch oven.
8. Bake covered 18–20 minutes, then uncovered 10–12 minutes until golden.
9. Check hollow sound and internal temp >= 96°C (205°F).
10. Cool 45–60 minutes before serving.

How to Serve It

Serve one mini boule per guest with herb butter or olive tapenade. Pair with a composed salad and roasted proteins. Store wrapped in a towel for 2 days. Freeze before baking for fresh loaves later.

13. Olive Rosemary Sourdough Tartine Bread (Open-crumb for Toast)

This tartine loaf focuses on an open crumb ideal for toasting and showcasing toppings. It’s higher hydration and slow-fermented for flavor. The result is a luxurious slice that holds spreads and toppings without collapsing. Great for elegant appetizers or breakfast before dinner.

Ingredients

• 550 g (4 1/2 cups) bread flour
• 420 g (1 3/4 cups) water, room temperature (76% hydration)
• 120 g (1/2 cup) active sourdough starter
• 11 g (2 tsp) fine sea salt
• 90 g (1/2 cup) chopped olives
• 3 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tsp honey
• Extra flour for handling
• Optional: cornmeal for dusting

Instructions

1. Mix flour and water; autolyse 45 minutes.
2. Add starter, salt, honey, and oil; mix to form a loose dough.
3. Fold in olives and rosemary carefully to preserve hydration.
4. Bulk ferment 4–6 hours with stretch-and-folds every 30 minutes for first 2 hours.
5. Pre-shape and rest 30 minutes, then final shape into a large batard.
6. Proof in banneton 2–4 hours or refrigerate overnight.
7. Preheat oven to 250°C (480°F) with baking stone.
8. Score and bake covered 20 minutes, then uncovered 20–25 minutes until blistered and deep golden.
9. Check for a hollow sound and internal temp >= 96°C (205°F).
10. Cool 2 hours before slicing to set crumb.

How to Serve It

Slice thick and toast for tartines topped with ricotta, roasted peppers, or smoked salmon. Pair with a herb-forward olive oil or a light salad. Store in a paper bag up to 2 days; freeze slices for toasting. Make the dough two days ahead for deeper flavor.

14. Olive, Rosemary & Sun-Dried Tomato Sourdough Batard

This variation adds sun-dried tomatoes to the olive and rosemary mix for a sweet-savory contrast. The tomato pieces give bursts of umami and color against the fragrant rosemary. The loaf is slightly rustic with chewy crumb—great for pairing with roasted meats or a cheese board.

Ingredients

• 480 g (3 3/4 cups) bread flour
• 340 g (1 1/2 cups) water, room temperature
• 120 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) fine sea salt
• 70 g (1/3 cup) chopped pitted olives
• 60 g (1/3 cup) chopped sun-dried tomatoes packed in oil, drained
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tsp sugar
• Extra flour for dusting

Instructions

1. Mix flour and water; autolyse 30 minutes.
2. Add starter, salt, sugar, and olive oil; mix until cohesive.
3. Fold in olives, sun-dried tomatoes, and rosemary gently.
4. Bulk ferment 3–4 hours with folds every 30 minutes for first 2 hours.
5. Shape into a batard and place seam-side up in a floured banneton.
6. Proof 2–3 hours or refrigerate overnight.
7. Preheat oven to 230°C (450°F) with baking stone.
8. Score and bake 10 minutes with steam, then 20–25 minutes at 220°C (430°F) until deep golden.
9. Confirm hollow sound and internal temp >= 96°C (205°F).
10. Cool 1.5–2 hours before slicing.

How to Serve It

Slice and serve with aged manchego or a fresh arugula salad. Drizzle warm slices with olive oil. Store wrapped in linen up to 2 days; slice and freeze for longer storage. Make dough ahead and bake the day you plan to serve.

This collection offers 14 ways to bring Mediterranean Olive Rosemary Sourdough to your table, from centerpiece loaves to handheld bites. You’ve got options for weeknight dinners, dinner parties, and make-ahead plans. Pin the recipes you want to try, and pick one for tonight’s menu—you’ll love the herb-scented aroma filling your kitchen.

Which recipe will you try first? Share a photo or save this pin for later, and pass these recipes along to friends or family who love bread with bold Mediterranean flavor.