Savory Olive and Herb Sourdough
Experience the rustic charm of homemade bread with a twist — Savory Olive and Herb Sourdough. This recipe combines the tangy depth of sourdough with the briny richness of olives and fragrant herbs, creating a loaf that's perfect for any occasion.
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Ingredients for Savory Olive and Herb Sourdough
All-purpose flour and whole wheat flour form the base of our bread, offering a balance of texture and flavor. The all-purpose flour keeps the bread light, while the whole wheat flour adds a touch of nuttiness. The water binds these flours together, and the sourdough starter brings that signature tang and helps the bread rise naturally. Kalamata olives and green olives contribute a savory, briny depth, while olive oil adds richness and moisture. Sea salt enhances all the flavors, and the dried rosemary and dried thyme lend a herbal note that complements the olives beautifully.
Savory Olive and Herb Sourdough Tips & Tricks
- If your kitchen is cold, let the dough rise in a slightly warmed oven (turned off) to maintain a consistent temperature.
- Chop the olives finely to ensure they’re evenly distributed throughout the loaf.
- Use a sharp blade or lame to score the top of the bread just before baking for a professional look and to control the expansion.
Serving Ideas for Savory Olive and Herb Sourdough
This bread shines as the star of a charcuterie board with cheeses and cured meats. It's also fantastic toasted with a thick spread of creamy butter or dipped into a hearty soup or stew.
Frequently Asked Questions
- Can I use fresh herbs instead of dried?
- Yes, you can substitute with fresh herbs, but you'll need about three times the amount since dried herbs are more concentrated.
- What if I don't have a Dutch oven?
- You can bake your bread on a preheated baking stone or sheet, using a pan of water in the oven to create steam.
- How do I know when my sourdough starter is ready to use?
- Your starter is ready when it's bubbly and has doubled in size after feeding, usually within 4-6 hours.
Savory Olive and Herb Sourdough Recipe Walkthrough
Start by combining the all-purpose flour and whole wheat flour in a large mixing bowl. This sets the foundation for your dough. Next, add in the water and sourdough starter, mixing until you have a shaggy, somewhat messy dough. Let it rest for 30 minutes — this is called autolyse, and it helps the flour absorb the water, improving the dough's texture.
After resting, introduce the flavor stars: add the chopped olives, olive oil, sea salt, rosemary, and thyme. Now, get ready for some light arm work; knead the dough until it's smooth and elastic, about 10 minutes. This patience will reward you with a well-developed gluten structure.
Once kneaded, place the dough in an oiled bowl, cover it to keep it cozy, and let it rise for 4-5 hours at room temperature. Fold the dough every 30 minutes to build structure and distribute flavors. After the rise, shape your dough into a round loaf and settle it into a floured proofing basket, letting it proof for 2 more hours or until it's doubled in size.
Preheat your oven to 450°F (232°C) with your Dutch oven inside. This ensures a hot start for a great oven spring. Carefully transfer the dough into the hot Dutch oven, cover, and bake for 20 minutes. Then, uncover and continue baking for another 20-25 minutes until you see a dark golden brown crust. Cool the bread on a wire rack before slicing to let its structure set — then, dive in!
Why This Savory Olive and Herb Sourdough Works
- Combines the earthy flavors of rosemary and thyme with the rich, salty taste of olives.
- The sourdough base gives it a delightful tang and chewy texture.
- Perfect for beginners and experienced bakers alike, thanks to its straightforward process.
- Makes an impressive centerpiece for any meal or gathering.
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
Step-by-step 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.