Description
This golden crusted Olive Bread is the perfect blend of chewy interior and tangy, briny bursts from green and black olives. Naturally leavened with a sourdough starter, this artisan-style loaf is great for a quick breakfast, healthy snack, or dinner idea. Its airy crumb and crispy crust make it one of the easiest food ideas to elevate any meal.
Ingredients
450g bread flour
315g water
90g sourdough starter (active)
9g salt
100g mixed olives (green and black, pitted and halved)
Instructions
1. Mix flour, water, and sourdough starter until shaggy. Cover and let rest for 30 minutes.
2. Add salt and incorporate with gentle folds.
3. Perform stretch and folds every 30 minutes for 2 hours.
4. Add olives during the second fold, spreading them evenly.
5. Let the dough finish bulk fermentation until puffy.
6. Shape into a boule or batard, place in a floured proofing basket, and refrigerate overnight.
7. Preheat Dutch oven to 475°F. Bake loaf straight from the fridge, covered for 25 minutes, then uncovered for 15-20 minutes.
8. Cool on a wire rack at least 1 hour before slicing.
Notes
Use pitted olives and press them dry to avoid wet spots.
Always preheat your Dutch oven for the best crust.
Let the bread cool fully before slicing to preserve crumb texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: olive bread, sourdough, easy bread recipe, rustic loaf, healthy snack, quick breakfast