Rosemary Sourdough Holiday Wreath
Some breads belong on the table as decoration as much as food. This wreath is made from two ropes of rosemary and olive oil dough, twisted together and joined into a ring, with a golden, crackly crust and the scent of herbs.
It is easier than it looks. The shaping takes ten minutes, and the dough does the rest. Serve it whole as a centerpiece, then tear off pieces and dip them in olive oil or soup.
Why You’ll Love It
- A beautiful centerpiece that is also dinner bread
- Simple twist shaping, with no braiding skills needed
- Fragrant with rosemary and olive oil, with a crisp golden crust
- Pull-apart style, so it is easy to share around a table
- A sourdough recipe that feels special without any special equipment
Ingredients
Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent batch, especially for the flour.
Olive oil in the dough keeps the wreath tender and helps it brown. Fresh rosemary gives the best flavor and looks lovely, but dried rosemary works in a pinch.
- Bread flour (450 g / about 3¾ cups): A strong flour gives a dough that is easy to roll into ropes.
- Lukewarm water (300 g / 1¼ cups): A slightly lower hydration makes the dough easy to shape.
- Active sourdough starter (90 g / about 6 tbsp): Fed 4 to 6 hours earlier and bubbly.
- Fine salt (9 g / 1½ tsp): Adds flavor and strengthens the dough.
- Olive oil (25 g / 2 tbsp): Makes the crumb tender and gives the crust a gentle sheen.
- Fresh rosemary (4 g / 1 tbsp): Mixed into the dough for an herby aroma.
- Olive oil for brushing (15 g / 1 tbsp): Brushed on before baking for a shiny, golden top.
- Flaky salt (2 g / ¼ tsp): Sprinkled on top before baking.
Equipment
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- Large baking sheet: the wreath is about 10 inches across.
- Parchment paper: for proofing and baking without sticking.
- Small oven-safe bowl or ramekin: placed in the center to hold the ring open while it proofs (optional).
- Bench scraper and a pastry brush: for dividing the dough and brushing on the oil.
- Instant-read thermometer: confirms dough and water temperature, which matters in a warm kitchen where fermentation runs fast.
- Mixing bowl: for mixing the dough and for the bulk rise.
- Kitchen scale: to weigh flour, water and starter in grams so every bake repeats.
Sample Schedule
Day 1
- Mix, fold and bulk ferment for 4 to 6 hours
- Divide, twist and shape the wreath
- Proof for 1 to 2 hours, or overnight in the fridge
Day 2
- Brush with oil and sprinkle with salt
- Bake about 30 minutes until golden
Rosemary Sourdough Holiday Wreath
Method
- Whisk the starter into the lukewarm water (about 80°F) until fully dissolved, then add the flour and mix. Rest 30 minutes, then squeeze in the salt, olive oil and rosemary with wet hands.
- Do four sets of stretch and folds, 30 minutes apart, and bulk ferment until about 50 percent bigger, 4 to 6 hours total.
- Divide the dough into 2 pieces of about 440 g each and rest 10 minutes, covered.
- Roll each piece into a 28-inch rope with flat hands, resting the dough if it springs back.
- Twist the two ropes around each other and pinch the ends together tightly.
- Form a ring on a parchment-lined baking sheet and pinch the ends together so the seam disappears. Set an oiled oven-safe bowl in the center if you like.
- Proof for 1 to 2 hours at room temperature, or 8 to 12 hours in the fridge, until puffy.
- Preheat the oven to 425°F (220°C). Brush with olive oil, sprinkle with flaky salt, and bake 28 to 32 minutes until deep golden and the center reads about 205°F (96°C). Cool on a wire rack about 30 minutes before slicing.
Notes
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How to Make It
1Mix the dough. Whisk the 90 g of starter into the 300 g of lukewarm water, about 80°F, until fully dissolved. Add the flour and stir until no dry flour remains. Cover and rest for 30 minutes. Add the salt, the 25 g of olive oil and the rosemary, and squeeze them in with wet hands until evenly mixed.
2Fold and ferment. Do four sets of stretch and folds, 30 minutes apart. Then let the dough rise at room temperature until about 50 percent bigger, usually 4 to 6 hours total, counting the folds. In a warm South Florida kitchen near 80°F it can finish closer to 4 hours, so judge by the dough instead of the clock.
3Divide. Turn the dough onto a lightly floured counter and divide it into 2 equal pieces, about 440 g each. Cover them and let them rest for 10 minutes so they roll out easily.
4Roll the ropes. Roll each piece into a rope about 28 inches long, working from the center outward with flat hands and keeping the thickness even. If the dough springs back, rest it for a few minutes and keep rolling.
5Twist the ropes. Lay the two ropes side by side and twist them around each other, like a rope, keeping the twist even along the length. Pinch the ends together tightly so they do not unravel while the dough proofs.
6Form the wreath. Transfer the twist to a parchment-lined baking sheet and bring the ends together to form a ring. Pinch and tuck the ends together so the seam disappears. Place an oiled oven-safe bowl in the center, if you like, to keep the hole open.
7Proof. Cover loosely and let the wreath proof at room temperature for 1 to 2 hours, until puffy. A gentle finger press should leave a dent that springs back slowly. For an overnight option, refrigerate it for 8 to 12 hours, then rest for 30 minutes at room temperature before baking. The times on the card assume the room-temperature proof; the overnight option adds roughly 7 to 11 hours.
8Brush and bake. Preheat the oven to 425°F (220°C) with a rack in the middle while the wreath finishes proofing. Brush the wreath with the 15 g of olive oil and sprinkle with flaky salt. Bake for 28 to 32 minutes, until deep golden brown and the center reads about 205°F (96°C). If the rosemary darkens too fast, tent loosely with foil. Cool on a wire rack for about 30 minutes before slicing, and lift out the bowl once it is cool enough to handle. Decorate the platter with fresh rosemary sprigs before serving.
Tips & Troubleshooting
- Wreath lost its shape: The ropes were too loose or the dough overproofed. Twist firmly and bake when puffy, not doubled.
- Seam split open: Pinch the ends very firmly and tuck them under. A little water on the seam helps it stick.
- Crust is too dark: Tent the wreath loosely with foil for the last 10 minutes.
- Rosemary burns on top: Mix the rosemary into the dough instead of scattering it on top, and add fresh sprigs only after baking.
- Dough is hard to roll: Rest it for 5 to 10 minutes between rolls, and use a lightly oiled counter instead of flour.
How to Store
To store: Keep the cooled wreath in a bag or wrapped in a towel at room temperature for up to 2 days. Warm in a 350°F oven for 8 to 10 minutes to refresh.
To freeze: Wrap the cooled wreath well and freeze for up to 2 months. Thaw at room temperature, then refresh in the oven.
Nutrition
Nutrition values are estimates per piece and will vary based on exact ingredients used.
180
CALORIES
30
CARBS (G)
5
PROTEIN (G)
4
FAT (G)
0.6
SAT. FAT (G)
1
FIBER (G)
0.1
SUGAR (G)
290
SODIUM (MG)
Desi’s Notes
For a festive finish, tuck a few small sprigs of fresh rosemary and some cranberries into the platter around the wreath after baking. They are for decoration, so keep them off the hot bread.
If you like the look of twisted bread, try the Six-Strand Braided Sourdough Loaf or the Sourdough Challah.
For another decorated loaf, see Dough Applique Flower Bouquet Sourdough Loaf.
For another decorated loaf, see Marbled Beet and Turmeric Swirl Sourdough Loaf.
Before You Bake
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