High Protein Olive & Thyme Sourdough

Elevate your bread-baking game with this High Protein Olive & Thyme Sourdough—a hearty, artisan-style loaf perfect for both everyday meals and special occasions. Infused with the earthy aroma of fresh thyme and the briny bursts of chopped Kalamata olives, this sourdough combines rustic flavors with a protein-packed twist, thanks to the addition of vital wheat gluten. The traditional sourdough process, including long fermentation and stretch-and-fold techniques, ensures a beautifully airy crumb and a crispy, golden crust. Ideal for pairing with Mediterranean dishes, serving alongside a charcuterie board, or simply toasted with a drizzle of olive oil, this bread brings sophistication and nutrition to your table. Whether you’re a seasoned baker or looking for a fun weekend project, this high-protein sourdough recipe is sure to impress!

Nutriscore Rating: 72/100

Prep Time:60 mins

Cook Time:45 mins

Total Time:105 mins

Servings: 10

Ingredients

• 100 grams Active sourdough starter
• 350 milliliters Warm water
• 100 grams Whole wheat flour
• 300 grams Bread flour
• 40 grams Vital wheat gluten
• 10 grams Salt
• 2 tablespoons Olive oil
• 100 grams Kalamata olives, chopped
• 2 tablespoons Fresh thyme, chopped

Directions

Step 1

In a large mixing bowl, combine the active sourdough starter with the warm water, stirring until the starter is dissolved.

Step 2

Add whole wheat flour, bread flour, and vital wheat gluten to the liquid mixture. Stir until there are no dry flour spots remaining.

Step 3

Let the mixture rest at room temperature for 30 minutes to allow the flour to absorb the water and begin gluten development.

Step 4

After resting, add salt and olive oil to the dough, mixing until fully incorporated.

Step 5

Knead the dough by hand or using a stand mixer with a dough hook attachment, for about 8-10 minutes or until the dough is smooth and elastic.

Step 6

Gently fold in chopped olives and thyme into the dough until evenly distributed.

Step 7

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 4 to 5 hours, performing stretch and folds every 30 minutes for the first 2 hours (4 sets).

Step 8

Once the dough has doubled in size, turn it out onto a lightly floured surface. Shape it into a round or oval loaf.

Step 9

Transfer the shaped dough to a well-floured proofing basket, seam side up. Cover and let it proof for another 2 hours at room temperature or refrigerate overnight for a more pronounced sourdough flavor.

Step 10

Preheat your oven to 230°C (445°F) with a Dutch oven inside for at least 30 minutes.

Step 11

Carefully remove the hot Dutch oven and place the dough inside, either directly or on parchment paper. Score the top of the loaf with a razor blade or sharp knife.

Step 12

Cover the Dutch oven with its lid, return it to the oven and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes until the loaf is golden brown and sounds hollow when tapped at the bottom.

Step 13

Allow the bread to cool on a wire rack before slicing. Enjoy your high protein olive and thyme sourdough fresh or store it for later.

Nutrition Facts

Serving size	(1036.0g)

Amount per serving	% Daily Value*
Calories	2084.2

Total Fat 52.3g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4724.5mg	0%
Total Carbohydrate 323.0g	0%
Dietary Fiber 25.1g	0%
Total Sugars 1.4g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 210.9mg	0%
Iron 22.1mg	0%
Potassium 834.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 15.6%

Carbs: 61.8%