Name: Sourdough Olive Bread
Prep time: 18 h
Cook time: 45 min
Total time: 18 h 45 min
Cuisine: Mediterranean
Ingredients: 1/2 cup active sourdough starter; 2 1/2 cups bread flour (or a mix of bread and whole wheat flour); 3/4 cup water; 1 teaspoon salt; 3/4 cup pitted olives (Kalamata, green, or mixed), roughly chopped; 1 tablespoon olive oil (optional)

Why You’ll Love This Recipe

Combines the tangy taste of sourdough with the briny richness of olives.
Rustic artisan texture with a golden crust and chewy interior.
Versatile—delicious as toast, sandwiches, or paired with cheese and wine.
A show-stopping bread that’s easier to make than it looks.
Customizable with herbs, cheeses, or different olive varieties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Active sourdough starter
Bread flour (or a mix of bread flour and whole wheat flour)
Water
Salt
Olives (Kalamata, green, or a mix, pitted and roughly chopped)
Olive oil (optional, for added richness)

Directions

In a large bowl, mix sourdough starter, water, and flour until combined. Let rest for 30 minutes (autolyse).
Add salt and knead or stretch and fold until smooth.
Cover and let rise at room temperature for 4–6 hours, performing stretch-and-folds every 30–45 minutes during the first 2 hours.
Gently fold in chopped olives during the last stretch-and-fold.
Shape the dough into a round loaf and place in a floured proofing basket or towel-lined bowl.
Cover and refrigerate for 8–12 hours for a slow, flavorful fermentation.
Preheat oven to 475°F (245°C) with a Dutch oven inside.
Score the top of the loaf, then carefully transfer it into the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for another 20–25 minutes, until deep golden brown.
Cool completely on a wire rack before slicing.

Servings and timing

This recipe makes 1 medium loaf (about 8–10 slices). Prep and rising time takes 12–18 hours, and baking takes 45 minutes.

Variations

Add fresh herbs like rosemary, thyme, or oregano for extra aroma.
Mix in shredded Parmesan or feta cheese for richness.
Use sun-dried tomatoes or roasted garlic for a flavor boost.
Make it a multigrain loaf by replacing some flour with rye or whole wheat.
Try different olives, such as Castelvetrano for a buttery taste or Kalamata for boldness.

Storage/Reheating

Store at room temperature wrapped in a clean kitchen towel or paper bag for up to 3 days. For longer storage, freeze slices in an airtight container or bag for up to 2 months. To refresh, warm in the oven at 350°F (175°C) for 10 minutes or toast slices before serving.

FAQs

Do I need to pit the olives first?

Yes, always use pitted olives to avoid biting into a pit.

Can I use jarred olives?

Yes, jarred or canned olives work well—just drain them thoroughly.

Will the olives make the bread soggy?

Not if they are well-drained before folding into the dough.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives a chewier, more artisan texture.

Can I bake this without a Dutch oven?

Yes, bake on a baking stone or sheet with a pan of water for steam.

Can I make this bread without refrigeration?

Yes, but an overnight cold fermentation improves flavor and texture.

Can I add olive oil to the dough?

Yes, a tablespoon or two will add richness and a softer crumb.

What’s the best way to shape olive bread?

A round boule works best, as olives can make shaping a bit looser.

Can I make sourdough olive rolls instead of a loaf?

Yes, divide the dough and bake smaller rolls for about 20 minutes.

How do I slice the bread without tearing it?

Let it cool fully and use a serrated bread knife.

Conclusion

Sourdough Olive Bread is a flavorful, rustic loaf that combines the tang of sourdough with the savory bite of olives. With its chewy crumb and golden crust, it’s perfect for everything from simple snacking to elegant entertaining. Once you try it, this Mediterranean-inspired sourdough will quickly become a favorite in your baking rotation