Savory Olive and Herb Sourdough

🕒 Prep: 30 min
🔥 Cook: 45 min
🍽 Serves: 10
★★★★★
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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.

Savory Olive and Herb Sourdough

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Ingredients for Savory Olive and Herb Sourdough

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.

Why This Savory Olive and Herb Sourdough Works

During the first mix and rest, the flour soaks up the water and sourdough starter. The dough starts out rough and sticky, but as it sits, the flour swells and the dough tightens up. That rest means less hard kneading later, and the dough can stretch without tearing.

Once the olives, oil, salt, and dried herbs go in, the dough changes again. The olives add little wet, soft spots, while the olive oil coats the flour and keeps the crumb tender instead of dry. Salt firms up the dough so it holds its shape, and the herbs spread through the dough as it’s kneaded and folded.

Over the long rise and folds, the sourdough starter slowly builds a web inside the dough. Tiny bubbles form and get trapped, so the loaf can puff in the oven instead of spreading flat. In the hot Dutch oven, steam stays around the dough at first, so the crust can stretch while the inside sets. Once the lid comes off, the surface dries and browns, giving a crisp crust around a chewy, open crumb dotted with olives.

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.

Mistakes To Avoid

Adding the olives and salt before the initial 30-minute rest keeps the flour from soaking up water properly. The dough then stays tight and stiff instead of relaxing, and the loaf bakes up dense with small, uneven holes instead of an open, chewy crumb.

Kneading in the olives too roughly can smear them into the dough and tear it. The dough then loses strength, spreads out instead of holding a nice round shape, and the baked loaf can be flat with wet, gummy spots around the broken olives.

Letting the bulk rise go for the full 4–5 hours without watching the dough can easily lead to overproofing, especially in a warm kitchen. The dough then feels very airy and fragile, collapses when shaped or scored, and bakes into a wide, low loaf with a tight, slightly rubbery interior.

Skipping the preheat of the Dutch oven means the dough goes into a lukewarm pot. Without that sudden blast of heat, the loaf gets very little oven spring, the crust stays pale and soft, and the crumb turns out closer to sandwich bread than a bold, rustic sourdough.

Equipment Used:

Mixing bowl, Proofing basket, Dutch oven, Wire rack

Ingredients

  1. 3 cups all-purpose flour
  2. 1 1/2 cups whole wheat flour
  3. 1 1/4 cups water
  4. 1/2 cup sourdough starter
  5. 1/2 cup pitted Kalamata olives, chopped
  6. 1/4 cup green olives, chopped
  7. 2 tbsp olive oil
  8. 2 tsp sea salt
  9. 1 tsp dried rosemary
  10. 1 tsp dried thyme

Step-by-step Instructions

  1. 1. In a large mixing bowl, combine the all-purpose flour and whole wheat flour.
  2. 2. Add water and sourdough starter, and mix until a shaggy dough forms.
  3. 3. Let the dough rest for 30 minutes, allowing the flour to hydrate.
  4. 4. Add the olives, olive oil, sea salt, rosemary, and thyme to the dough.
  5. 5. Knead the dough until it becomes smooth and elastic, about 10 minutes.
  6. 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. 7. Shape the dough into a round loaf and place it in a floured proofing basket.
  8. 8. Allow the dough to proof for another 2 hours, or until it doubles in size.
  9. 9. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
  10. 10. Carefully place the dough in the hot Dutch oven, cover, and bake for 20 minutes.
  11. 11. Remove the lid and continue baking for another 20-25 minutes until the crust is dark golden brown.
  12. 12. Cool the bread on a wire rack before slicing.

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.

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.

Ratings and Comments

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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.