Why You’ll Love This Sourdough Olive Bread Recipe
If you’ve ever tasted the irresistible combination of sourdough and olives, you know why this recipe is a must-try. The tangy flavor of sourdough pairs beautifully with the briny, rich notes of olives, creating a loaf that’s simply unforgettable.
Every bite bursts with flavor, and the crust? It’s perfectly crisp, giving way to a soft, chewy interior. I love serving it warm, slathered with butter or alongside a bowl of olive oil for dipping.
Plus, the aroma wafting through my kitchen as it bakes is heavenly. Trust me, once you try it, you’ll be hooked!
Ingredients of Sourdough Olive Bread
Making Sourdough Olive Bread is a delightful adventure in the kitchen, and it all starts with gathering the right ingredients. Trust me, once you get these things together, the magic really begins.
This recipe isn’t just about throwing some stuff in a bowl; it’s about creating a loaf that makes your heart sing and your taste buds dance. So, let’s plunge into what you’ll need to whip up this scrumptious bread that will leave your friends (and maybe even your family) begging for more.
Ingredients for Sourdough Olive Bread:
- 7 ounces water
- 5 ounces sourdough starter
- 1 teaspoon yeast
- 3 cups bread flour
- 1 1/2 teaspoons kosher salt
- 1/2-3/4 cup kalamata olives, chopped
- 1 teaspoon chili flakes
- 1 tablespoon fresh rosemary, chopped
Now, before you rush off to the store, let’s chat a bit about these ingredients. For starters, your sourdough starter is like the secret sauce here; it’s what gives your bread that lovely tangy flavor.
If you don’t have a starter yet, don’t worry, you can find plenty of tutorials online to create your own. The olives? Oh, they’re the stars of the show, bringing a burst of flavor that pairs perfectly with the sourdough.
And hey, if you’re not into kalamata olives, feel free to experiment with other types. Just remember, the more adventurous you get with flavors, the more exciting your loaf will be!
Also, make sure your yeast is fresh; there’s nothing worse than realizing your bread won’t rise because your yeast has gone on vacation.
How to Make Sourdough Olive Bread
Alright, let’s plunge into the fun part—making your very own Sourdough Olive Bread. First up, grab a mixing bowl and combine 7 ounces of water with 5 ounces of sourdough starter. Mix it together until it’s all cozy and blended.
Then, add in 1 teaspoon of yeast and 3 cups of bread flour. This is where the magic begins, as you stir it all together until it starts to form a dough. Once it has come together, cover the bowl with some Saran wrap and let it sit for 20 minutes. This little rest is like a power nap for your dough, allowing it to wake up and get ready for some serious kneading.
After your dough has had its beauty rest, it’s time to add in 1 1/2 teaspoons of kosher salt. Be certain to mix it well on low speed for about two minutes; this guarantees even distribution of the salt.
Now, crank the speed up to medium and knead that dough for 6 to 8 minutes. This is where you can channel your inner baker—feel the dough transforming beneath your hands. Once it’s nice and smooth, toss in your chopped kalamata olives (1/2 to 3/4 cup, depending on how olive-y you want it), 1 teaspoon of chili flakes, and 1 tablespoon of fresh rosemary. Mix it all together until evenly incorporated.
Now comes the waiting game—cover the dough again and let it rise until it doubles in size. This can take about two hours, but patience is key. When it’s puffed up and looking delightful, gently punch it down to release the air.
Shape it into a lovely round loaf and place it on cornmeal-dusted parchment paper on a jelly roll pan. Let it rise again until it doubles. In the meantime, preheat your oven to 450 degrees.
When the dough is ready, make a slash on the top—this isn’t just for looks; it helps the bread to expand while baking. Pop it in the oven and bake for 20 minutes, spraying the oven with water three times during the first 9 minutes to create that perfect crust.
After that, lower the temperature to 400 degrees and bake for another 10 minutes until it reaches a cozy 190 degrees inside. Voilà! Your homemade Sourdough Olive Bread is ready to impress, and trust me, the aroma will have everyone flocking to the kitchen.
Sourdough Olive Bread Substitutions & Variations
Now that you’ve mastered the art of crafting Sourdough Olive Bread, let’s explore some substitutions and variations to make this recipe truly your own.
If you want to switch things up, try using sun-dried tomatoes instead of olives for a sweet twist. You can also substitute rosemary with thyme or oregano for different flavor profiles.
For a spicier kick, add more chili flakes or even diced jalapeños. Experimenting with different flours, like whole wheat or spelt, can change the texture and taste.
Don’t be afraid to get creative—make this bread uniquely yours!
Additional Tips & Notes
While you’re perfecting your Sourdough Olive Bread, keep in mind a few helpful tips to elevate your baking experience.
First, use a kitchen scale for accurate measurements—this can make a big difference in texture.
Second, let your dough rise in a warm, draft-free spot; it helps develop flavor.
If you want a crustier exterior, place a pan of water in the oven while baking.
Finally, don’t rush the cooling process; let the bread cool completely before slicing for the best flavor and texture.
Trust me, these little details can take your bread to the next level! Happy baking!