Savory Olive and Herb Sourdough
Discover the rustic charm of our Savory Olive and Herb Sourdough, a delightful variation of traditional sourdough bread enriched with Mediterranean flavors, perfect for elevating any meal.
Prep time: 30 minutesCook time: 45 minutesServes: 10
Ingredients
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 cups water
1/2 cup sourdough starter
1/2 cup pitted Kalamata olives, chopped
1/4 cup green olives, chopped
2 tbsp olive oil
2 tsp sea salt
1 tsp dried rosemary
1 tsp dried thyme
Instructions
1. In a large mixing bowl, combine the all-purpose flour and whole wheat flour.
2. Add water and sourdough starter, and mix until a shaggy dough forms.
3. Let the dough rest for 30 minutes, allowing the flour to hydrate.
4. Add the olives, olive oil, sea salt, rosemary, and thyme to the dough.
5. Knead the dough until it becomes smooth and elastic, about 10 minutes.
6. Place the dough in an oiled bowl, cover it, and let it rise for 4-5 hours at room temperature, folding the dough every 30 minutes.
7. Shape the dough into a round loaf and place it in a floured proofing basket.
8. Allow the dough to proof for another 2 hours, or until it doubles in size.
9. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
10. Carefully place the dough in the hot Dutch oven, cover, and bake for 20 minutes.
11. Remove the lid and continue baking for another 20-25 minutes until the crust is dark golden brown.
12. Cool the bread on a wire rack before slicing.
Storage
Store the bread in a paper bag or bread box at room temperature for up to 4 days.
Reheating
To reheat, wrap the bread in aluminum foil and warm it in a preheated oven at 350°F (177°C) for 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
