Gluten-Free Olive & Thyme Sourdough
Discover the irresistible charm of Gluten-Free Olive & Thyme Sourdough—a rustic, artisan-style bread that brings the essence of Mediterranean flavors to your table. This gluten-free sourdough features a perfectly balanced blend of chewy crust and tender crumb, infused with the rich brininess of chopped kalamata olives and the earthy aroma of fresh thyme leaves. Crafted with a gluten-free sourdough starter and a custom bread flour blend, this recipe ensures an airiness that rivals traditional sourdough while remaining celiac-friendly. Slowly fermented for depth of flavor, it’s baked in a Dutch oven to achieve bakery-worthy results. Perfect for pairing with soups, salads, or olive oil dips, this sourdough loaf is an elegant addition to any meal. Whether you're gluten-sensitive or just love artisanal bread, this recipe will become a staple in your baking repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 100 grams Gluten-free sourdough starter
- 350 grams Warm water
- 400 grams Gluten-free bread flour blend
- 10 grams Salt
- 100 grams Pitted kalamata olives, chopped
- 10 grams Fresh thyme leaves
- 15 milliliters Olive oil
Directions
Step 1
1. In a large bowl, combine the gluten-free sourdough starter and warm water. Stir to dissolve the starter into the water.
Step 2
2. Add the gluten-free bread flour blend and salt to the wet mixture. Mix the ingredients together until you have a rough dough.
Step 3
3. Let the dough rest for about 30 minutes to allow the flour to absorb the water.
Step 4
4. After resting, add the chopped olives, fresh thyme leaves, and olive oil to the dough.
Step 5
5. Using your hands or a spatula, fold the dough repeatedly to incorporate the olives and thyme evenly into the mixture.
Step 6
6. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 to 6 hours, or until it has almost doubled in size.
Step 7
7. Once the dough has risen, gently transfer it to a lightly floured surface, using additional gluten-free flour if necessary to prevent sticking.
Step 8
8. Shape the dough into a round loaf, handling it carefully to retain the air within the dough.
Step 9
9. Place the shaped loaf onto a sheet of parchment paper and cover it with a kitchen towel. Let it proof for another 1 to 2 hours, until it becomes slightly puffy.
Step 10
10. Preheat your oven to 450°F (230°C) with a Dutch oven or a heavy baking pot inside to heat up.
Step 11
11. Carefully remove the hot Dutch oven from the oven and gently place the loaf, along with the parchment paper, into the pot.
Step 12
12. Score the top of the loaf with a sharp knife or razor blade to allow it to expand while baking.
Step 13
13. Cover the pot with its lid and bake in the preheated oven for 25 minutes.
Step 14
14. Remove the lid and continue baking for an additional 25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 15
15. Carefully remove the sourdough from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (984.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1818.5 |
| Total Fat 37.4g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 5363.6mg | 0% |
| Total Carbohydrate 338.7g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 4g | |
| Protein 26.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.8mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 313.8mg | 0% |
Source of Calories