Sourdough Bread Recipe With Olives And Rosemary
[Updated 1 March 2023]Second in the sourdough bread recipe series, if you want a loaf that celebrates summer with you then this is it. The fragrant aroma of rosemary and olives will fill your kitchen, and while this sourdough bread recipe with olives and rosemary bakes, you can prepare an outdoor lunch.Very easy to make once you have the starter, it’s delicious served with salads, cheeses, and Mediterranean style meals.
For anyone still looking for the perfect bread for mopping up the juices from roasted sweet red peppers with tomato and garlic – you’ve found it!
Truly a marriage of flavors from heaven, we love this bread at the weekend with salad style meals, and I know anyone who loves artisan bread is going to really adore this golden loaf, punctuated by juicy olives.
If you don’t have a starter, click here for the recipe – you’ll need to wait a week or so for it to be ready though.
Ingredients
Here are the ingredients you will need to make Sourdough Bread with Olives and Rosemary:
- 400g sourdough starter
- 500g bread flour
- 100g whole wheat flour
- 350ml water
- 10g salt
- 100g pitted and chopped olives
- 1 tablespoon fresh rosemary, chopped
Note: These ingredients will make one loaf of bread.
Instructions
- Combine the sourdough starter, flour, and salt in a large mixing bowl. Gradually add the warm water, stirring until the dough comes together.
- Add the chopped olives and rosemary to the dough, and knead until evenly distributed. Cover this bowl with a clean cloth and let allow the dough to rise at room temperature for about 8 hours or overnight.
- Turn it out onto the lightly floured surface, and after the dough rises, shape it into a round or oval ball. Sprinkle some cornmeal on a baking sheet and place the loaf on it. Cover the loaf with a cloth and let it rise for another 1-2 hours.
- Preheat oven to 450°F (230°C). Once the oven is preheated, make a few shallow slashes across the top of the loaf with a sharp knife.
- Bake the loaf in the preheated oven for 30-35 minutes until it is golden brown and sounds hollow when tapped in the bottom.
- Remove the loaf from the oven & let the loaf cool on a wire rack for 30 minutes before slicing and serving.
Enjoy your delicious sourdough bread with olives and rosemary!
Sourdough Sponge – make at least 12 hours in advance
- 2 ½ fl oz Sourdough Starter
- 4 tbsp Water
- 3 ½ oz Bread Flour
Combine the starter with the water and flour, stir gently but well and leave in a warm place overnight – 12 hours at least for the best results
Bread
- 1 tsp chopped fresh rosemary
- 2 tbsp olive oil (infused with the rosemary)
- 5 tbsp water
- 6 ½ oz bread flour
- 1 tsp salt
- 1 ½ tsp yeast
- 4 tbsp coarsely chopped olives quartered is enough
- 1 tbsp cornmeal to finish
Egg Wash – Optional
- 1 egg beaten
- 2 tsp water
Important – 20 Minutes Before Baking!
- Take the rosemary and oil and combine in a dish big enough to contain hot oil. Place in the microwave and heat for about 1 ½ minute. You want the oil very hot and the rosemary just beginning to sizzle. You can use the stovetop if you wish – heat the oil slowly though.
- Now leave the mix for the rosemary to infuse the oil thoroughly – around twenty minutes should do.
- Remove the rosemary and discard, strain the oil if you want to – I don’t bother – and allow the rosemary infused oil to cool to lukewarm at most so you can add it to the loaf mix in a minute.
Method For Rosemary Olive Sourdough Bread
- When the oil is cool enough, put the sourdough starter with all the ingredients except the olives, into the bread tin in the order suggested by your bread machine guide – basically put the yeast in first and then keep the yeast and sugar apart with the flour.
- You need the dough setting which may or may not have an ‘add fruit’ beeper. Set for dough and press start – you need to be watchful and add more liquid or flour as necessary. Either wait for the ‘add fruit beeper’ and add the olives or wait about twenty minutes then add the olives – this step is important and should avoid the chopped olives being, err… pulverized!
- When the dough cycle is ended, remove the dough and punch it down on a lightly floured board and allow it to rest for a few minutes – I always use a silicone baking or pastry mat for this to avoid adding too much extra flour.
- Sprinkle cornmeal on a baking sheet, shape the dough into a round and place on the prepared sheet or alternatively sprinkle cornmeal into a 1lb baking tin or as I use, a ceramic bowl, and place into the center of that. Of course, you can split up the dough at this stage and make rolls if you like.
- Now cover and let rise again for one hour.
- If using the wash, combine and brush over the surface at the top of the bread.
- Make two or three slashes in the top of the bread or individual rolls with a sharp knife and put in a pre-heated oven (190C or 375F). Bake until the top is golden brown – allow 40 to 50 minutes.
Serving Suggestion: This bread is really something lightly toasted and then lightly spritzed with garlic infused olive oil and served with salad- if you’ve not tried it, give it a shot.
Enjoy and share both the recipe and a loaf with friends. Have an awesome weekend.
Best Options For Baking The Sourdough Bread
Dutch Oven
A Dutch oven is a great way to bake sourdough bread because it creates a steamy environment that helps the bread rise and develop a crisp crust. Here’s how you can use a Dutch oven for baking sourdough bread:
- Preheat your oven and Dutch oven: Preheat your oven to 450°F (230°C) and place your Dutch oven (with its lid on) inside the oven to heat up for at least 30 minutes.
- Shape your bread: While preheating the oven, shape your sourdough bread and let it rest for about 30 minutes. You can use any recipe for sourdough bread that you like.
- Score the bread: Before placing the bread in the Dutch oven, score the top of the dough with a sharp knife or bread lame. This will allow the bread to expand and prevent it from splitting during baking.
- Place the bread in the Dutch oven: Carefully remove the Dutch oven from the oven (use oven mitts or a thick kitchen towel) and place the bread inside, seam side up.
- Bake with lid: Cover the Dutch oven with its lid and place it back in the oven. Bake for 20-30 minutes with the lid on.
- Remove the lid and bake until done: After 20-30 minutes, remove the lid from the Dutch oven and continue baking the bread for another 20-30 minutes, or until the bread is fully baked and has a golden brown crust.
- Cool and enjoy: Once the bread is done, remove the bread from the Dutch oven and let it cool on a wire rack for 30 minutes before slicing and serving.
A Dutch oven is a great way to create artisan-style bread with a crispy crust and a soft, airy interior. Good luck with your sourdough bread baking!
Baking Stone
Using a baking stone can be a great way to bake sourdough bread as it helps to create a crispy crust and evenly baked loaf. Here are the steps to use a baking stone for baking sourdough bread:
- Preheat the baking stone: Place the baking stone in the oven and preheat it to the desired temperature for baking the bread. Most sourdough bread recipe call for a temperature of around 450-500°F (230-260°C).
- Prepare the dough: Prepare your sourdough bread dough as usual, allowing it to rise until it has doubled in size.
- Shape the dough: When the dough has risen, shape it into the desired shape for baking. You can use a round or oval shape for a classic sourdough loaf.
- Place the dough on the baking stone: Remove the preheated baking stone from the oven and carefully place the shaped dough on top of it.
- Bake the bread: Place the baking stone with the dough back into the oven and bake according to the recipe instructions. This usually takes around 30-40 minutes, depending on the size and shape of the loaf.
- Check for doneness: After the baking time has elapsed, check the bread for doneness by tapping the bottom of the loaf. The bread is done If it sounds hollow.
- Cool and serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Using a baking stone can help create a crispy crust and even baking for your sourdough bread, but follow the recipe instructions carefully for the best results.
Things To Avoid When Making Sourdough Bread Recipe With Olives And Rosemary
When making sourdough bread with olives and rosemary, there are a few things you must avoid to ensure the best results. Here are a few things to remember:
- Adding too many olives: While olives can add a delicious flavor to your sourdough bread, be careful not to add too many. Too many olives can make the bread too salty and overpower the other flavors.
- Using stale sourdough starter: Make sure your sourdough starter is fresh and active. Using a stale starter can result in a dense and heavy loaf.
- Adding too much rosemary: Rosemary can be a strong flavor, so be cautious when adding it to your bread. A little bit may go a long way.
- Overproofing the dough: Be careful not to overproof the dough, as this can result in a flat and dense loaf.
- Using cold ingredients: Make sure your ingredients are at room temperature before mixing them together. Cold ingredients may slow down the fermentation process and affect the rise of the bread.
- Using too much flour: When kneading the dough, be careful not to use too much flour. This can result in a loaf of dry and tough bread.
By avoiding these common mistakes, you can make sure that your sourdough bread with olives and rosemary turns out delicious and flavorful.
FAQs
Q1. How long it takes to make sourdough bread with olives and rosemary?
The total time for making sourdough bread with olives and rosemary is usually around 12-18 hours, depending on your schedule and how you want to prepare the dough.
Q2. Can I use dried rosemary instead of fresh?
While fresh rosemary is recommended for this recipe, you can use dried rosemary instead. Just remember to reduce the amount by half.
Q3. Do I need to pit the olives before adding them to the dough?
Yes, make sure to remove the pits from the olives before adding them to the dough.
Q4. Can I use the stand mixer to make the dough?
While it’s possible to use a stand mixer, it’s best to mix the dough by hand to get a better feel for the dough’s consistency.
Q5. Do I need to knead the dough?
No, sourdough bread doesn’t require kneading like other breads. You’ll fold the dough over itself during fermentation to create structure.
Q6. How do I know when the dough is ready to bake?
The dough should be slightly puffy and hold its shape when formed into a ball. You can also do a “poke test,” where you poke the dough with your finger, and it should slowly spring back.
Q7. Do I require a Dutch oven to bake the bread?
A Dutch oven is recommended for this recipe as it helps create steam inside the oven, which gives the bread a nice crust. However, you can also use a baking stone or sheet pan.
Q8. Can I make sourdough bread with olives and rosemary without a sourdough starter?
No, you need a sourdough starter to make sourdough bread. You can either buy a starter or make one yourself using flour and water.
Q9. Can I freeze the bread after baking?
Yes, you can freeze the bread once it has cooled completely. Wrap it in plastic wrap and then place it in a freezer bag. Thaw at room temperature when you are ready to eat.
Q10. How long will the bread keep?
Sourdough bread with olives and rosemary will be kept at room temperature for up to 5 days if stored in a paper bag or wrapped in a tea towel. You can store it in the fridge to extend its shelf life.
Conclusion
In conclusion, making sourdough bread with olives and rosemary is a delicious and flavorful variation of traditional sourdough bread. The combination of the tangy sourdough flavor with the briny saltiness of olives and the aromatic herb of rosemary creates a unique and satisfying taste experience. The recipe for this bread is not particularly difficult, but it does need some patience and attention to detail. However, the final result is definitely worth the effort. Whether you are an experienced bread baker or a novice in the kitchen, this recipe is definitely worth trying out. So, grab your ingredients and get ready to enjoy some delicious and savory homemade sourdough bread with olives and rosemary.