Description
Sourdough Olive Bread is a rustic artisan loaf that combines tangy sourdough flavor with the briny richness of olives. With a chewy interior and crisp golden crust, it’s perfect for pairing with soups, cheese boards, or enjoying on its own.
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)
Instructions
- In a large bowl, mix the sourdough starter, flour, and water until just combined. Let rest for 30 minutes (autolyse).
- Add salt (and olive oil if using), then knead or perform stretch-and-folds until the dough becomes smooth and elastic.
- Cover and let rise at room temperature for 4–6 hours, doing stretch-and-folds every 30–45 minutes during the first 2 hours.
- During the last stretch-and-fold, gently incorporate the chopped olives into the dough.
- Shape the dough into a round loaf and place it in a floured proofing basket or towel-lined bowl.
- Cover and refrigerate for 8–12 hours for cold fermentation.
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Carefully turn the dough onto parchment paper, score the top, and transfer it into the preheated Dutch oven.
- Bake covered for 20 minutes, then uncover and bake for an additional 20–25 minutes until the crust is deep golden brown.
- Remove from oven and cool completely on a wire rack before slicing.
Notes
Drain olives well before adding to prevent soggy dough.Add chopped herbs like rosemary or thyme for extra flavor.Cold fermentation enhances the sourdough flavor and texture.Let the loaf cool completely before slicing to avoid tearing.To bake without a Dutch oven, use a baking stone and add a pan of water for steam.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
