At a Glance
A chewy, open-crumb sourdough loaf studded with briny olives and aromatic herbs. Long, controlled fermentation builds flavor and improves digestibility while preserving olive texture.[1] [2]
Not suitable if:
- • You don't have an active sourdough starter → create a starter
- • You need a very soft, sandwich-style loaf → try a softer formula
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of flour and water
Banneton Proofing Basket
Holds shape and creates a defined seam for scoring
Dutch Oven
Locks steam for optimal oven spring and crust
Dough Scraper
Makes folding and transferring sticky dough easier
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Ingredients
Weigh all ingredients on a kitchen scale; baker's percentages are based on total flour weight. Precise hydration affects crumb and olive dispersion.[1]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 400g | 100% | Provides strength for good oven spring |
| Whole wheat flour | 50g | 12.5% | Adds flavor and color |
| Water | 320g | 64% | Room temperature; adjust ±10g for climate |
| Active sourdough starter | 100g | 25% | Fed and bubbly, peaks 4-6 hours after feed |
| Salt | 10g | 2.5% | |
| Olives (pitted, coarsely chopped) | 150g | 37.5% | Use firm, dry-cured or brined olives, pat dry |
| Fresh rosemary or thyme (optional) | 10g | 2.5% | Chopped, optional |
Schedule
Weekend Version
Mix in the morning, bake in the afternoon
Weekday Version
Evening mix, overnight cold retard, bake next evening
💡 Tips
- Cold retard in fridge slows fermentation and deepens flavor[2]
- If dough overproofs, reshape quickly and cold retard to regain strength
Step by Step
Autolyse
In a large mixing bowl, combine bread and whole wheat flours with water until no dry streaks remain. Cover and rest 20–40 minutes to hydrate the flour and develop gluten passively[1].
⏱ 20-40 minutes
Mix starter and salt
Add active starter and salt; mix with a dough scraper or wet hands until incorporated. t = 0 for bulk fermentation.[1] [2]
⏱ 5-10 minutes
Bulk fermentation with folds
Perform 3-4 sets of stretch-and-folds every 30 minutes during the first 2 hours to build strength. Keep bowl covered to prevent skinning. Use a light touch to avoid crushing air pockets.[1]
⏱ 2-4 hours (depending on temp)
Incorporate olives
After the bulk stage when dough has some strength, gently fold in the chopped, well-drained olives and herbs using wet hands or a dough scraper. Fold minimally to avoid crushing olives and releasing excess oil.[2]
⏱ 5-10 minutes
Pre-shape and bench rest
Turn dough onto a lightly floured surface; using a dough scraper shape gently into a loose boule or bâtard. Rest uncovered for 20–30 minutes.
⏱ 20-30 minutes
Final shape and proof
Shape into final form and place seam-side up in a floured banneton or lined bowl. Proof at room temp 1.5–2 hours or retard in fridge 10–18 hours for improved flavor[1].
⏱ 1.5-18 hours depending on method
Bake
Preheat oven to 475°F/245°C with a Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame, and place into the hot Dutch oven. Bake covered 20 minutes, then uncover and reduce to 430°F/220°C for 20–30 more minutes until crust is deep golden and internal temp reads 200–206°F (93–97°C)[1] [2].
⏱ 40-55 minutes
Cool
Transfer loaf using oven mitts to a wire rack and cool at least 2 hours. Cutting too early yields a gummy crumb because starches haven't set[1].
⏱ 2+ hours
Tips & Variations
Variations
Lemon zest
Add 1 tsp lemon zest with olives
→ Brightens olive flavor
Feta and olives
Add 80g crumbled feta with olives
→ Saltier, creamier crumb
Whole grain
Replace 50g bread flour with spelt
→ Slightly nuttier flavor
Pro Tips
- 💡 Use pitted olives and pat them dry to avoid wet pockets
- 💡 Reserve a few olive halves to press into the loaf surface before baking for an attractive finish
- 💡 Slice with a serrated bread knife the next day for clean cuts
Common Issues
Common problems and quick fixes:
Storage
Paper bag or bread bag
3-5 days
Keep crust crisp by storing at room temp, cut side down
Cloth wrap
3-4 days
Use linen to balance moisture
Freezing
3 months
Slice and freeze; toast slices from frozen
⚠️ Avoid refrigeration — it accelerates staling through starch retrogradation[2]