Sourdough Olive Bread
A rustic, crusty sourdough loaf packed with the savory, briny punch of Mediterranean olives.
Ingredients
- •100g active sourdough starter (fed and bubbly)
- •350g warm water
- •500g bread flour
- •10g fine sea salt
- •150g pitted Kalamata or green olives, roughly chopped
- •1 tablespoon dried oregano or rosemary (optional)
Instructions
- 1
In a large bowl, whisk together the active sourdough starter and warm water until mostly dissolved.
- 2
Add the bread flour and salt, mixing by hand or with a sturdy spoon until a shaggy dough forms.
- 3
Cover the bowl with a damp cloth and let it rest for 30 minutes.
- 4
Perform a set of 'stretch and folds' by grabbing the edge of the dough, pulling it up, and folding it over itself; repeat around the bowl, then cover and rest for 30 minutes.
- 5
Add the chopped olives and herbs to the dough and perform another set of folds to incorporate them evenly.
- 6
Cover and let the dough bulk ferment at room temperature for 4 to 6 hours until it has grown in volume by about 50%.
- 7
Gently shape the dough into a round boule on a floured surface, place it in a proofing basket, and refrigerate for 8 to 12 hours for a cold proof.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- 9
Score the top of the dough with a sharp blade or knife, place it into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
- 10
Remove the lid and bake for another 15 to 20 minutes until the crust is deep golden brown and sounds hollow when tapped.
💡 Chef tips
- Ensure your olives are thoroughly patted dry with paper towels before adding them to the dough to prevent excess moisture from making the crumb gummy.
- If you don't have a Dutch oven, you can bake on a preheated baking stone with a tray of water on the bottom rack to create steam.
- Store the cooled loaf in a paper bag at room temperature for up to 3 days, or slice and freeze for up to one month.
✅ How it should turn out
The finished bread should have a deeply blistered, crunchy crust with a chewy, airy interior that smells of toasted wheat and savory, aromatic olives.