Olive Sourdough Bread
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.
Servings 12 slices
Calories 180kcal
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.
Nutrition
Serving: 1slice | Calories: 180kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 437mg | Potassium: 71mg | Fiber: 1g | Calcium: 11.5mg | Iron: 2.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
