25+ Delicious Sourdough Olive Bread Recipes You’ll Love

Welcome to the world of sourdough olive bread, where the rustic charm of traditional sourdough meets the bold, savory flavors of olives.

This versatile bread is perfect for any meal, whether you’re serving it alongside a hearty soup, using it for sandwiches, or enjoying it as a delightful snack with cheese and olives.

The unique tanginess of sourdough paired with the briny goodness of olives creates an irresistible flavor profile that will elevate your baking game.

In this article, we’ve curated a collection of over 25 mouthwatering sourdough olive bread recipes, ranging from classic loaves to inventive variations that will surely impress your family and friends.

Get ready to explore the endless possibilities of sourdough olive bread and discover your new favorite recipe!

25+ Delicious Sourdough Olive Bread Recipes You’ll Love

Sourdough olive bread is more than just a loaf; it’s a celebration of flavor, texture, and creativity.

With over 25 diverse recipes to choose from, you can easily find the perfect loaf to suit any occasion, whether it’s a casual family dinner or an elegant gathering with friends.

The beauty of sourdough lies in its ability to transform simple ingredients into something extraordinary, and by incorporating olives, you add an extra layer of depth and richness.

So, roll up your sleeves, dust off your mixing bowl, and let’s dive into the delicious world of sourdough olive bread. Happy baking!

Mediterranean Sourdough Olive Bread

This Mediterranean Sourdough Olive Bread brings together the rich flavors of sourdough with the briny, savory taste of Kalamata olives. Perfect for a meal accompaniment or as a sandwich bread, this recipe offers a rustic, artisan-style loaf that pairs beautifully with Mediterranean dishes, cheeses, or simply enjoyed with a drizzle of olive oil. The olives enhance the tangy sourdough, giving the bread a complex flavor profile with a burst of saltiness in every bite.

Ingredients

• 500g bread flour
• 100g whole wheat flour
• 375g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g Kalamata olives (pitted and chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix the bread flour, whole wheat flour, and water until fully combined. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter and salt to the dough, mixing until incorporated.
3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Gently fold in the chopped olives and olive oil, ensuring they are evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover, and allow it to rise at room temperature for 4-6 hours, or until doubled in size.
6. Shape the dough into a round loaf, then transfer it to a floured banneton or proofing basket. Cover and refrigerate overnight (12-16 hours).
7. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Once preheated, carefully transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
9. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.
10. Let the loaf cool completely on a wire rack before slicing.

This Mediterranean Sourdough Olive Bread is a delightful fusion of flavors. The sourdough provides a perfect base for the bold Kalamata olives, resulting in a tangy, salty loaf with a satisfying chew. It’s the perfect bread to serve alongside a fresh salad, charcuterie board, or a hearty bowl of soup.

Rosemary and Olive Sourdough Bread

Rosemary and olive are a match made in heaven, and when combined in a sourdough loaf, the result is pure magic. This recipe infuses fresh rosemary and briny green olives into the tangy sourdough, creating a fragrant, flavorful bread that’s both rustic and aromatic. The combination of soft olives and crispy crust is ideal for dipping into olive oil, serving with pasta, or enjoying as a stand-alone snack.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g green olives (pitted and chopped)
• 2 tablespoons fresh rosemary (chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix the bread flour and water. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil. Knead the dough until smooth and elastic, about 10 minutes.
3. Gently fold in the chopped olives and rosemary, distributing them evenly throughout the dough.
4. Place the dough in a lightly oiled bowl and cover it. Allow the dough to rise for 4-6 hours at room temperature or until it has doubled in size.
5. Shape the dough into a round loaf and place it in a proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
7. Transfer the dough to the hot Dutch oven, score the top, and cover it with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and crisp.
9. Cool the bread on a wire rack before slicing.

Rosemary and olive are classic Mediterranean flavors, and they shine brightly in this sourdough bread. The green olives add a subtle saltiness, while the rosemary provides an aromatic depth that elevates every bite. This bread is perfect for serving with herbed butter, dipping in olive oil, or pairing with your favorite Italian dishes.

Sourdough Olive Focaccia

This Sourdough Olive Focaccia is an irresistible twist on the classic Italian bread, combining the chewy texture of sourdough with the briny richness of black olives. Topped with olive oil and a sprinkle of sea salt, this focaccia is light, airy, and packed with flavor. Perfect as a side dish, snack, or sandwich base, this recipe will fill your kitchen with the comforting aroma of freshly baked bread.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g black olives (pitted and halved)
• 2 tablespoons olive oil (plus extra for drizzling)
• Coarse sea salt (for topping)

Instructions

1. Mix the bread flour and water in a large bowl until combined. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil, kneading until smooth and elastic (about 10 minutes).
3. Gently fold in the halved black olives until evenly distributed.
4. Place the dough in a well-oiled bowl and cover. Let it rise at room temperature for 4-6 hours or until it doubles in size.
5. Once risen, transfer the dough to a well-oiled baking sheet or pan, gently stretching it to fit the shape of the pan. Let the dough rest for 1-2 hours.
6. Preheat the oven to 450°F (230°C).
7. Drizzle the top of the dough with olive oil and use your fingers to dimple the surface. Sprinkle with coarse sea salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
9. Allow the focaccia to cool slightly before cutting into pieces and serving.

This Sourdough Olive Focaccia is a must-try for olive lovers. The soft, airy bread is enhanced by the rich, salty olives and the crispness of the crust, making it a perfect side dish for soups, salads, or Italian dinners. The simplicity of the focaccia allows the flavors of the olives and sourdough to truly shine, offering a delightful experience in every bite.

Garlic and Olive Sourdough Bread

This Garlic and Olive Sourdough Bread is the perfect blend of savory and aromatic flavors, ideal for those who enjoy bold tastes in their bread. The earthy sourdough is enhanced by the pungent flavor of garlic and the briny goodness of black olives, creating a hearty loaf that’s perfect for toast, sandwiches, or as a side to your favorite Mediterranean dishes. The soft interior paired with the crispy crust makes this bread a delicious addition to any meal.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 5 cloves garlic (minced)
• 150g black olives (pitted and chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine bread flour and water until a rough dough forms. Let it rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and minced garlic to the dough. Knead until smooth, about 8-10 minutes.
3. Gently fold in the chopped olives, ensuring they are evenly incorporated.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours at room temperature until doubled in size.
5. Shape the dough into a loaf, transfer it to a floured banneton, and cover. Refrigerate overnight for a slow rise (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for another 20-25 minutes until the crust is golden and crisp.
9. Allow the bread to cool on a wire rack before slicing.

Garlic and Olive Sourdough Bread is a savory and robust loaf that combines two powerhouse flavors: garlic and olives. The garlic infuses the bread with a deep, rich aroma, while the olives add a pleasant salty kick. This bread is perfect for anyone who enjoys bold flavors and is ideal for pairing with cheese spreads, dips, or hearty meals.

Herb-Infused Olive Sourdough Bread

For a fragrant, herb-infused twist on traditional sourdough, this recipe combines the earthy tang of sourdough with a variety of fresh herbs and the briny punch of green olives. The result is a beautifully aromatic and flavorful bread that’s perfect for gourmet sandwiches, serving with olive oil, or enjoying with soup. This bread also makes a delicious base for bruschetta, allowing the herbs and olives to shine in every bite.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g green olives (pitted and chopped)
• 1 tablespoon olive oil
• 2 tablespoons fresh herbs (rosemary, thyme, oregano, finely chopped)

Instructions

1. In a large bowl, combine bread flour and water. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, olive oil, and fresh herbs. Knead for 8-10 minutes until smooth.
3. Gently fold in the chopped green olives, ensuring they are evenly distributed.
4. Place the dough in a greased bowl, cover, and let it rise at room temperature for 4-6 hours or until doubled in size.
5. Shape the dough into a round loaf, then transfer it to a floured proofing basket or banneton. Refrigerate for 12-16 hours.
6. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
7. Once preheated, place the dough in the hot Dutch oven, score the top, and cover. Bake for 20 minutes.
8. Remove the lid and bake for another 20-25 minutes until golden brown.
9. Let the loaf cool on a wire rack before slicing.

Herb-Infused Olive Sourdough Bread is an elegant and aromatic loaf, perfect for lovers of Mediterranean flavors. The combination of fresh herbs and briny olives gives the bread an irresistible fragrance and taste that makes it a standout on any table. Whether served with a meal or eaten on its own, this bread is sure to impress.

Sundried Tomato and Olive Sourdough Bread

This Sundried Tomato and Olive Sourdough Bread is a delicious fusion of savory and tangy flavors. The rich, slightly sweet flavor of sundried tomatoes pairs wonderfully with the briny taste of black olives, all within the tangy embrace of sourdough. This bread is perfect for an Italian-inspired dinner or as a base for bruschetta, making it a flavorful and versatile option for any occasion.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g black olives (pitted and chopped)
• 80g sundried tomatoes (finely chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix the bread flour and water until combined. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil. Knead until the dough is smooth and elastic, about 8-10 minutes.
3. Gently fold in the chopped olives and sundried tomatoes, ensuring they are evenly distributed.
4. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 4-6 hours or until doubled in size.
5. Shape the dough into a round loaf and place it in a proofing basket or banneton. Refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Once the oven is preheated, transfer the dough into the Dutch oven, score the top, and bake with the lid on for 20 minutes.
8. Remove the lid and bake for another 20-25 minutes until golden brown and crisp.
9. Let the bread cool on a wire rack before slicing.

Sundried Tomato and Olive Sourdough Bread is a flavorful twist on traditional sourdough that combines tangy, savory, and slightly sweet elements into one delicious loaf. The sundried tomatoes offer a touch of sweetness that perfectly balances the salty olives, making this bread a versatile choice for appetizers, meals, or snacks.

Sourdough Olive and Parmesan Bread

Sourdough Olive and Parmesan Bread is a flavor-packed loaf combining the sharp, nutty flavor of Parmesan cheese with the briny richness of olives. The tangy sourdough base enhances the savory flavors, making this bread perfect for serving alongside pasta dishes, soups, or enjoyed on its own with a drizzle of olive oil. The crust is golden and crispy, while the interior remains soft and filled with pockets of olive and cheese goodness.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g black or green olives (pitted and chopped)
• 100g grated Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Mix the bread flour and water in a large bowl until well combined. Let it rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil. Knead the dough for 8-10 minutes until smooth and elastic.
3. Gently fold in the chopped olives and Parmesan cheese until evenly distributed.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours at room temperature until doubled in size.
5. Shape the dough into a round loaf and transfer it to a proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden and crispy.
9. Allow the bread to cool on a wire rack before slicing.

This Sourdough Olive and Parmesan Bread is a delicious, savory loaf perfect for cheese lovers. The sharp Parmesan complements the salty olives, creating a bread that’s both flavorful and satisfying. The crispy crust and soft, cheesy interior make this bread a delightful addition to any meal or snack.

Sourdough Olive and Sunflower Seed Bread

Sourdough Olive and Sunflower Seed Bread is a rustic, hearty loaf combining the briny taste of olives with the nutty crunch of sunflower seeds. The sourdough brings its signature tang, while the olives provide bursts of saltiness, and the sunflower seeds add texture and a subtle earthiness. This bread is perfect for sandwiches, toast, or as a side for salads and soups.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g green olives (pitted and chopped)
• 50g sunflower seeds (toasted)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix the bread flour and water. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil to the dough. Knead for 8-10 minutes until smooth and elastic.
3. Gently fold in the chopped olives and toasted sunflower seeds.
4. Place the dough in a greased bowl, cover, and allow it to rise for 4-6 hours or until doubled in size.
5. Shape the dough into a loaf, transfer to a proofing basket or banneton, and refrigerate overnight (12-16 hours).
6. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
7. Transfer the dough into the preheated Dutch oven, score the top, and bake with the lid on for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden and crisp.
9. Let the bread cool completely before slicing.

Sourdough Olive and Sunflower Seed Bread is a fantastic combination of flavors and textures. The olives add a savory, salty element, while the sunflower seeds provide a satisfying crunch. This rustic loaf is ideal for hearty sandwiches or as a side for soups and stews, offering both flavor and nutrition in every bite.

Sourdough Olive and Feta Cheese Bread

This Sourdough Olive and Feta Cheese Bread is a Mediterranean-inspired loaf that combines the tangy, salty flavors of feta with the briny bite of black olives. The sourdough base adds depth to the flavor, while the feta melts into creamy pockets throughout the bread, making each slice irresistible. Perfect for serving alongside salads, grilled meats, or enjoying with olive oil and balsamic vinegar.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g black olives (pitted and chopped)
• 100g crumbled feta cheese
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the bread flour and water. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil. Knead for 8-10 minutes until the dough is smooth and elastic.
3. Gently fold in the chopped olives and crumbled feta cheese.
4. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours at room temperature or until doubled in size.
5. Shape the dough into a round loaf, place it in a floured proofing basket or banneton, and refrigerate overnight (12-16 hours).
6. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
7. Transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for another 20-25 minutes until the bread is golden and crisp.
9. Cool the bread completely before slicing.

Sourdough Olive and Feta Cheese Bread is a Mediterranean delight, packed with salty, creamy feta and savory black olives. The sourdough brings a wonderful tang, while the feta adds a luxurious richness to the loaf. It’s a versatile bread that pairs beautifully with salads, grilled vegetables, or as an appetizer with olive oil and herbs.

Sourdough Olive and Bacon Bread

Sourdough Olive and Bacon Bread combines the tangy depth of sourdough with the savory goodness of crispy bacon and briny olives. The salty, smoky flavor of the bacon pairs perfectly with the olives, making this bread an irresistible treat for breakfast or brunch. Each bite is a delightful combination of flavors and textures, perfect for serving alongside eggs, in sandwiches, or simply enjoyed with butter.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g black olives (pitted and chopped)
• 100g cooked bacon (crumbled)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the bread flour and water until fully incorporated. Allow it to rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil to the dough. Knead for 8-10 minutes until smooth and elastic.
3. Gently fold in the chopped olives and crumbled bacon, ensuring they are evenly distributed.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours at room temperature or until it has doubled in size.
5. Shape the dough into a round loaf and place it in a proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Carefully transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.
9. Let the bread cool on a wire rack before slicing.

Sourdough Olive and Bacon Bread is a flavor-packed loaf that elevates your breakfast or brunch experience. The crispy bacon adds a delightful crunch and smoky flavor, while the olives provide a savory, briny contrast. This bread is perfect for a breakfast sandwich, served alongside scrambled eggs, or enjoyed as a savory snack on its own.

Spicy Olive and Jalapeño Sourdough Bread

Spicy Olive and Jalapeño Sourdough Bread brings a fiery twist to traditional sourdough with the addition of spicy jalapeños and savory olives. This loaf is perfect for those who enjoy a bit of heat in their bread, making it an exciting choice for sandwiches, toast, or as a companion to soups and stews. The combination of flavors provides a delightful kick that is sure to please spice lovers.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g green olives (pitted and chopped)
• 2 jalapeños (seeded and finely chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix the bread flour and water until combined. Let the dough rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil. Knead the dough for 8-10 minutes until it’s smooth and elastic.
3. Gently fold in the chopped olives and jalapeños until evenly distributed throughout the dough.
4. Place the dough in a greased bowl, cover, and allow it to rise for 4-6 hours at room temperature until it has doubled in size.
5. Shape the dough into a round loaf, transfer it to a proofing basket, and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Carefully place the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for another 20-25 minutes until the crust is golden and crisp.
9. Allow the bread to cool on a wire rack before slicing.

Spicy Olive and Jalapeño Sourdough Bread is a must-try for those who love a bit of heat in their meals. The combination of spicy jalapeños and savory olives creates a flavorful loaf that’s perfect for elevating your favorite sandwiches or as a standalone snack. This bread pairs beautifully with cream cheese or avocado for a deliciously spicy twist.

Sourdough Olive and Artichoke Bread

Sourdough Olive and Artichoke Bread is a gourmet loaf that combines the earthy flavors of olives and artichokes with the tanginess of sourdough. This unique bread is perfect for special occasions, gatherings, or simply to enjoy with a glass of wine. The olives add saltiness, while the artichokes provide a tender texture, creating a delightful balance of flavors in each slice.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g green olives (pitted and chopped)
• 100g marinated artichoke hearts (chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the bread flour and water until fully mixed. Allow it to rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil to the dough. Knead for about 8-10 minutes until smooth and elastic.
3. Gently fold in the chopped olives and artichokes, making sure they are evenly distributed throughout the dough.
4. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours at room temperature until it has doubled in size.
5. Shape the dough into a round loaf and transfer it to a proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Carefully transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.
9. Allow the bread to cool on a wire rack before slicing.

Sourdough Olive and Artichoke Bread is a sophisticated and flavorful loaf that stands out at any meal. The combination of savory olives and tender artichokes creates a delightful bread that pairs perfectly with cheeses, dips, or as part of a charcuterie board. Each slice offers a taste of the Mediterranean, making it a wonderful addition to your baking repertoire.

Olive and Rosemary Sourdough Bread

Olive and Rosemary Sourdough Bread is a delightful blend of flavors that captures the essence of the Mediterranean. The fragrant rosemary enhances the savory notes of the olives, creating a loaf that is aromatic and delicious. This bread is perfect for serving alongside grilled meats, as a base for sandwiches, or toasted with olive oil and balsamic vinegar for a flavorful appetizer. The combination of herbs and olives makes this bread a versatile addition to any meal.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g black olives (pitted and chopped)
• 2 tablespoons fresh rosemary (finely chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the bread flour and water until well mixed. Let it rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, olive oil, and chopped rosemary. Knead for about 8-10 minutes until the dough is smooth and elastic.
3. Gently fold in the chopped olives, ensuring they are evenly distributed throughout the dough.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours at room temperature or until doubled in size.
5. Shape the dough into a round loaf and place it in a floured proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Carefully transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.
9. Let the bread cool on a wire rack before slicing.

Olive and Rosemary Sourdough Bread is a beautifully aromatic loaf that combines the earthiness of olives with the fragrant notes of fresh rosemary. This bread is not only delicious but also elevates any meal with its robust flavors. Whether served with a hearty soup or enjoyed as a standalone snack, this bread is sure to impress your guests and family alike.

Sundried Tomato and Olive Sourdough Bread

Sundried Tomato and Olive Sourdough Bread combines the sweet, tangy flavor of sundried tomatoes with the savory richness of olives. This Mediterranean-inspired loaf offers a delightful contrast of textures and tastes, making it perfect for gourmet sandwiches, as a side for antipasto platters, or simply enjoyed with olive oil. The bright colors of the sundried tomatoes and olives also add visual appeal, making this bread as attractive as it is tasty.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g black olives (pitted and chopped)
• 80g sundried tomatoes (finely chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix the bread flour and water until fully combined. Let it rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, and olive oil. Knead the dough for 8-10 minutes until smooth and elastic.
3. Gently fold in the chopped olives and sundried tomatoes, ensuring they are evenly incorporated.
4. Place the dough in a greased bowl, cover, and let it rise at room temperature for 4-6 hours until it has doubled in size.
5. Shape the dough into a round loaf and transfer it to a proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Carefully transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and crisp.
9. Allow the bread to cool on a wire rack before slicing.

Sundried Tomato and Olive Sourdough Bread is a vibrant and flavorful loaf that brings a taste of the Mediterranean to your table. The combination of tangy sundried tomatoes and salty olives creates a delightful balance that enhances any meal. Whether you enjoy it with cheese and charcuterie or as a standalone snack, this bread is sure to be a crowd-pleaser.

Cheesy Olive and Herb Sourdough Bread

Cheesy Olive and Herb Sourdough Bread is a deliciously indulgent loaf that combines the rich flavors of cheese with the briny goodness of olives and aromatic herbs. The melted cheese creates a gooey, savory interior, while the olives add bursts of flavor. This bread is perfect for a comforting snack, as a side with pasta, or enjoyed with a hearty soup. Each slice is packed with flavor, making it a fantastic addition to any meal.

Ingredients

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g green olives (pitted and chopped)
• 100g shredded cheese (cheddar or mozzarella)
• 2 tablespoons mixed herbs (oregano, basil, thyme, finely chopped)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the bread flour and water until well mixed. Allow it to rest for 30 minutes (autolyse).
2. Add the sourdough starter, salt, olive oil, and mixed herbs. Knead for about 8-10 minutes until the dough is smooth and elastic.
3. Gently fold in the chopped olives and shredded cheese, ensuring they are evenly distributed throughout the dough.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 4-6 hours at room temperature until it has doubled in size.
5. Shape the dough into a round loaf and place it in a floured proofing basket or banneton. Cover and refrigerate overnight (12-16 hours).
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Carefully transfer the dough into the hot Dutch oven, score the top, and cover with the lid. Bake for 20 minutes.
8. Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and crispy.
9. Let the bread cool on a wire rack before slicing.

Cheesy Olive and Herb Sourdough Bread is a comforting and flavorful loaf that’s perfect for any occasion. The combination of gooey cheese, savory olives, and fragrant herbs creates a mouthwatering experience with every bite. This bread is not only delicious on its own but also pairs wonderfully with soups and salads, making it a versatile addition to your baking repertoire.

Note: More recipes are coming soon!