Olive Rosemary Sourdough
A rustic, artisan sourdough loaf bursting with briny Kalamata olives and fragrant fresh rosemary.
Ingredients
- •100g active bubbly sourdough starter
- •350g lukewarm water
- •500g bread flour
- •10g fine sea salt
- •150g pitted Kalamata olives, roughly chopped
- •2 tablespoons fresh rosemary, finely chopped
- •1 tablespoon olive oil
Instructions
- 1
In a large mixing bowl, whisk together the active sourdough starter and lukewarm water until milky.
- 2
Add the bread flour and stir with a wooden spoon or your hands until no dry flour remains. Let the dough rest, covered, for 45 minutes for autolyse.
- 3
Sprinkle the sea salt over the dough and dimple it in with your fingers. Knead gently for 2 minutes to incorporate.
- 4
During the first 2 hours of bulk fermentation, perform 4 sets of stretch and folds every 30 minutes to build gluten strength.
- 5
During the second stretch and fold, gently press in the chopped Kalamata olives and fresh rosemary, distributing them evenly throughout the dough.
- 6
Cover the bowl and let the dough ferment at room temperature until it has increased in volume by about 50 percent and shows bubbles on the surface.
- 7
Turn the dough out onto a lightly floured work surface and pre-shape it into a loose round. Let it rest bench-side for 20 minutes.
- 8
Shape the dough firmly into a boule or batard, place it seam-side up into a floured banneton basket, and cover.
- 9
Place the basket in the refrigerator overnight for a cold retard of 12 to 24 hours.
- 10
Preheat a cast-iron Dutch oven with its lid on inside your oven at 230 degrees Celsius for 45 minutes.
- 11
Turn the chilled dough out onto a piece of parchment paper, dust the top with flour, and score a deep slash across the top with a razor blade.
- 12
Carefully transfer the dough using the parchment paper into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- 13
Remove the lid, lower the temperature to 210 degrees Celsius, and bake for another 20 to 25 minutes until the crust is deep golden brown.
- 14
Transfer the loaf to a wire rack and let it cool completely for at least 2 hours before slicing.
💡 Chef tips
- Ensure your olives are thoroughly dried with paper towels before adding them to prevent excess moisture from making the dough soggy.
- Store the baked loaf in a paper bag or bread box at room temperature for up to 3 days, or slice and freeze for up to 2 months.
- Green Castelvetrano olives can be substituted for Kalamata olives if you prefer a milder, buttery flavor.
✅ How it should turn out
The finished sourdough has a blistered, deeply golden crust with a crackling crunch, an open and chewy crumb studded with savory olives and aromatic rosemary, and a wonderfully tangy aroma.