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.

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.

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 Suggestions

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 You'll Love This Recipe

  • 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.

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