If you're craving a bread that combines the tangy delight of sourdough with the savory punch of olives and herbs, this Rustic Olive and Herb Sourdough is just what you need. It's perfect for those who love a little twist in their classic sourdough, making it an ideal companion for hearty stews or a simple olive oil dip.
The backbone of this recipe is the sourdough starter, which gives the bread its distinct tangy flavor. The water acts as the main liquid here, helping to bring the dough together. We blend bread flour with whole wheat flour to add a bit of nuttiness and heartiness to the loaf. The star of the show, pitted Kalamata olives, adds pops of briny flavor throughout the bread. Fresh rosemary and thyme introduce an earthy aroma, while sea salt enhances all these flavors, balancing out the sourdough's tang and the olive's saltiness.
This bread pairs wonderfully with a robust cheese board or alongside a hearty bowl of tomato soup. For a Mediterranean flair, serve it with a dish of olive oil and balsamic vinegar for dipping. It's also fantastic toasted with a smear of butter or even avocado for a quick breakfast or snack.
Begin by taking a large mixing bowl and pouring in your sourdough starter and water. Stir them together until they are well combined. This mixture will be quite runny, but that's exactly what you want. Next, add in the bread flour and whole wheat flour. Mix these into your starter and water until you have a shaggy dough—no need to overdo it just yet. Let this mixture rest for 30 minutes; it allows the flour to absorb the water and the gluten to start developing.
After the dough has rested, sprinkle in the sea salt, then add in the olives, rosemary, and thyme. Now, it's time to knead. You can do this by hand on a lightly floured surface or using a stand mixer with a dough hook. Knead for about 10 minutes until the dough is smooth and elastic. Once kneaded, place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm corner of your kitchen for 4 to 5 hours. It should double in size and feel airy and light.
Preheat your oven to 450°F (232°C). Once your dough has risen, gently turn it out onto a lightly floured surface. Shape it into a round loaf by tucking the edges underneath and place it on a parchment-lined baking sheet. Using a sharp knife, score the top of the loaf—this helps control where the bread will expand in the oven.
Bake for 30 to 35 minutes. You'll know it's ready when the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom. Allow the bread to cool on a wire rack before you slice into it. This cooling period is crucial as it lets the bread finish cooking inside and helps to set its texture.
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