This Olive Sourdough Bread is a savory loaf packed with Kalamata olives, garlic, and oregano. The lower hydration makes the dough easy to handle, making it perfect for beginners wanting to experiment with adding inclusions to their sourdough.
This Kalamata olive sourdough bread has become my fiancé’s favorite - he even prefers it over my pepperoni mozzarella and jalapeño cheddar sourdough bread!
When testing this recipe, I baked so many loaves that I had to start stashing them in the freezer.
A few weeks later, when my fiancé ran out of bagels for his usual smoked salmon breakfast, he grabbed a slice of this instead. He loved it so much that bagels are officially out, and this bread is his new go-to.
Even if smoked salmon isn’t your thing, this sourdough olive bread is fantastic dipped in hummus or olive oil. It also makes an incredible sandwich.
And since it’s only 65% hydration, the dough is super easy to work with - perfect if you’re new to adding inclusions to sourdough.
I hope you give it a try and love it as much as we do!
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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.
Tips for Success
- Use active starter. Make sure your sourdough starter is bubbly and active for the best rise. If using discard, choose some no older than a few days, as older discard can slow fermentation.
- Weigh ingredients. Using a kitchen scale to weigh your ingredients ensures consistent results every time.
- Pat olives dry. Be sure to drain and pat the olives dry before adding them to the dough. This prevents extra moisture from affecting the dough’s texture.
- Fold in olives evenly. A few olives may fall out as you fold them in. Simply press them back into the dough and try to spread them out as evenly as possible.
- Use a straight-sided container. It’s easier to track how much your dough has risen in a marked straight-sided container.
- Build tension when shaping. Shape the dough into a tight ball or loaf without tearing so the bread rises tall in the oven instead of spreading out.
- Cool completely. Let the bread cool for at least two hours before slicing to avoid a gummy crumb and to get the best texture.
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.
Baker's Timeline
Here’s an example of a schedule you can follow to make this Kalamata olive sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:30-9:30 AM: Stretch and fold, add sliced kalamata olives.
- 9:30 AM-3:30 PM (Varies): Bulk fermentation.
- 3:30-4:00 PM: Pre-shape and final shape.
- 4:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45 AM-12:45 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.
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.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Olive Sourdough Bread
Equipment
- Straight-sided container (optional)
- Banneton or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ⅓ cups (315 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old (dough may take longer to rise)
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using table salt or Morton’s, use half the volume or weigh in grams
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ cup (70 grams) Kalamata olives drained, sliced, and patted dry
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- 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.
- 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 to allow the flour to fully hydrate and the gluten to relax.1 ⅓ cups (315 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 teaspoon dried oregano, 1 teaspoon garlic powder
- 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.½ cup (70 grams) Kalamata olives
- 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. You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress more easily.
- 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.
- 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.
- 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.Rice flour
- Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a bread sling or piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.2 ice cubes
- Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes to achieve your desired crust color.
- Allow the bread cool for at least 2-4 hours before slicing and serving. Letting the bread cool fully helps the crumb set and avoids a gummy texture.
Notes
- Tip: Use a scale to weigh your ingredients for the most accurate results.
- Storage: Store bread in an airtight container or breadbox for up to 3 days at room temperature or freeze for up to 3 months.
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