Sourdough Olive Bread
Rustic, chewy, and packed with briny bursts of flavor, this Sourdough Olive Bread is the ultimate artisan loaf for olive lovers. Made with a tangy active sourdough starter and studded with pitted green and black olives, this bread boasts a beautifully crisp crust and an airy, flavorful crumb. The long fermentation process enhances its depth of flavor while allowing you to enjoy the rewards of slow baking. Perfect for pairing with cheese boards, hearty soups, or simply enjoyed with a drizzle of olive oil, this bread is a showstopper on any table. With easy-to-follow techniques like the stretch-and-fold method and the option for an overnight ferment, you'll achieve an authentic bakery-style loaf right in your own kitchen. Whether you're a seasoned sourdough enthusiast or an adventurous beginner, this recipe is a must-try for transforming everyday ingredients into something extraordinary.
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Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 350 milliliters Water
- 10 grams Salt
- 150 grams Pitted olives (green or black, or a mix)
- 1 tablespoon Olive oil (optional, for coating)
Directions
Step 1
In a large mixing bowl, combine the flour and water. Mix until just combined, then cover with a damp kitchen towel and let it rest for 30 minutes (this step is called autolyse).
Step 2
After the autolyse, add the sourdough starter and salt to the bowl. Mix thoroughly until the dough is well combined and slightly sticky.
Step 3
Transfer the dough to a clean surface and knead it gently for about 5-7 minutes using the stretch-and-fold method. Alternatively, you can knead in the bowl.
Step 4
Place the dough back in the bowl, cover, and let it rest for 30 minutes. Then, perform a series of gentle stretch-and-folds: pull one side of the dough, stretch it upward, and fold it over the rest of the dough. Repeat this motion 4-5 times, rotating the bowl as you go.
Step 5
Repeat the stretch-and-fold process every 30 minutes for a total of 3-4 times. This helps to develop gluten in the dough.
Step 6
After the final stretch-and-fold, gently fold in the pitted olives, ensuring even distribution throughout the dough. Be careful not to overwork the dough.
Step 7
Allow the dough to bulk ferment at room temperature for 4-6 hours, or until it has doubled in size. Alternatively, you can refrigerate it overnight for a slower ferment and enhanced flavor.
Step 8
After fermentation, shape the dough into a round or oblong loaf, depending on your preference. Place the shaped dough onto a floured surface or in a proofing basket, seam-side up. Cover and let it proof at room temperature for 1-2 hours or until it has slightly puffed up.
Step 9
Preheat your oven to 230°C (450°F). If using a Dutch oven, place it in the oven while preheating.
Step 10
If desired, lightly coat the top of the dough with olive oil before baking for extra flavor and golden color.
Step 11
Carefully transfer the proofed dough to a baking surface or the preheated Dutch oven. Score the top of the loaf with a sharp knife to allow it to expand during baking.
Step 12
Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 13
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1128.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2185.6 |
| Total Fat 39.0g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5103.0mg | 0% |
| Total Carbohydrate 401.6g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 1.1g | |
| Protein 53.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.3mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 606mg | 0% |
Source of Calories