Kalamata Olive Sourdough Bread

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Make sure your starter is bubbly and active. If you’re using discard, go with fresh discard that’s less than a week old for a quicker rise.
• Kalamata Olives- Slice the olives and pat them dry to prevent excess moisture from interfering with the dough. If you don’t have Kalamata olives, green olives, or any other mild variety will work as a substitute.
• Bread Flour- Gives the bread its chewy texture and helps with the rise. You can swap it for all-purpose flour or whole wheat. If you go with whole wheat, you might need to add a little extra water to keep the dough soft and workable.
• Water- This dough is about 65% hydration, which makes it easy to handle and perfect for beginners. If you prefer a softer or more open crumb, feel free to increase the hydration slightly - just be mindful that wetter dough can be a bit trickier to shape.
• Seasonings- A simple combination of dried oregano and garlic powder enhances the savory flavor of the bread. If you want to experiment, you could substitute with other herbs or try using fresh oregano and minced garlic.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, (about 2.8 grams per teaspoon). If you’re using table salt or Morton’s kosher salt, measure by weight or use about half as much.

How to Make Olive Sourdough Bread

Here is how to make sourdough bread with Kalamata olives.

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before mixing the dough, ensuring it becomes bubbly, active, and doubles in size.
• In a warm kitchen (around 75℉), this may take about 6 hours, while in a cooler kitchen (65-68℉), it could take up to 12 hours.

2. Mix Dough

• In a large mixing bowl, whisk together the warm water and the sourdough starter until dissolved.
• Add the flour, kosher salt, oregano, and garlic powder, mixing until fully incorporated with no dry flour remaining.
• Cover and let rest for 20 minutes.

3. Stretch and Fold

• Lightly wet your hands to prevent the dough from sticking.
• Flatten the dough slightly and sprinkle ¼ of the sliced olives in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the olives, and repeat until all the olives are incorporated.
• Gather the dough into a rough ball and place it seam-side down.
• Cover and rest for 20 minutes.
• Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each set.

4. Bulk Fermentation

• Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
• The rise time can vary anywhere from 4-12 hours depending on your kitchen and dough temperature and starter strength.

🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress more easily.

5. Pre-Shape

• Gently turn the dough out onto a floured surface and stretch it into a rectangle.
• Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
• Use your hands or a bench scraper to gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

6. Final Shaping

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket.
• If needed, pinch the seam to seal it.
• Cover the dough and refrigerate overnight (12-16 hours) to cold proof.

8. Bake the Bread

• Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
• Turn the dough onto bread sling or parchment and score as desired.
• Add 2 ice cubes to the hot Dutch oven.
• Transfer the dough, cover, and bake for 40 minutes. Remove the lid and bake for 5-10 more minutes for a golden crust.
• Cool on a wire rack for 2-4 hours before slicing.

How to Store

Store in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm it in the toaster or oven.

Serving Suggestions

This olive sourdough bread pairs beautifully with a variety of toppings and dips, such as olive oil, homemade butter, hummus, or cream cheese with smoked salmon (my fiancé's favorite!).

You can also use it as the base for burrata bruschetta or turn it into a delicious grilled cheese sandwich.

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