Olive Sourdough Bread
Experience the irresistible charm of homemade Olive Sourdough Bread, a bakery-quality loaf infused with the savory richness of green and black olives. Crafted with a tangy sourdough starter, a blend of bread and whole wheat flours, and a touch of olive oil, this bread boasts a chewy, airy crumb and a delightfully crisp crust. Perfect for those who love hands-on baking, this artisan loaf includes slow fermentation and stretch-and-fold techniques that enhance its texture and flavor. Whether paired with your favorite cheeses, dipped in olive oil, or enjoyed on its own, this rustic bread is a showstopper for any table. Its long preparation time is well worth the incredible results, making it a staple for sourdough enthusiasts and olive lovers alike!
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Recipe Information
Ingredients
- 100 g Sourdough starter
- 350 ml Water
- 400 g Bread flour
- 100 g Whole wheat flour
- 10 g Salt
- 75 g Green olives, pitted and chopped
- 75 g Black olives, pitted and chopped
- 15 ml Olive oil
Instructions
In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is fully dissolved.
Add the bread flour and whole wheat flour to the mixture. Mix until a rough dough forms. Cover with a damp cloth and let it rest for 30 minutes (autolyse process).
After 30 minutes, sprinkle the salt over the dough. Using wet hands, mix the salt into the dough by stretching and folding. Repeat this action for about 5 minutes until the salt is well incorporated.
Fold the chopped green and black olives into the dough along with the olive oil. Gently knead until evenly distributed.
Transfer the dough into a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours. Perform a set of stretch and folds every 30 minutes for the first 2 hours.
Once the dough has doubled in size, lightly flour a work surface and transfer the dough onto it. Shape the dough into a round loaf by folding the edges toward the center and flipping it over.
Place the shaped dough seam-side up in a floured proofing basket or bowl. Cover and refrigerate the dough for 12-14 hours for final fermentation.
Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Remove the dough from the refrigerator. Carefully invert onto a piece of parchment paper.
Using a sharp knife or blade, score the top of the loaf with a pattern of your choice.
Carefully place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Remove the lid and bake for an additional 25 minutes or until the loaf is deep golden brown and crisp.
Carefully remove the bread from the Dutch oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5733 mg | 249% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 1.8 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 895 mg | 19% | |
*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.
