Sourdough Olive Bread
This rustic sourdough olive bread is an easy to make loaf with a chewy crust, airy crumb, and bursts of olive in every bite. Enjoy a slice beside a bowl of soup, as a base for a sandwich, or simple dipped in olive oil.
This sourdough olive bread is the perfect balance of rustic charm and bold flavor. Whether you’re making it for a simple family dinner, entertaining guests, or just enjoying a homemade slice with butter, it’s a loaf that’s sure to impress.
The long fermentation develops deep, complex flavors, and when combined with olives, it results in a beautifully balanced bread that’s savory and slightly tangy.
Plus, the 70% hydration of this dough gives it that signature open crumb and chewy texture—perfect for slathering with butter, dipping in olive oil, or pairing with cheese and wine – while also still being easy to work with.
Why you’ll love this recipe
- Deep, tangy flavor – The natural fermentation of sourdough adds incredible depth.
- Perfectly chewy & rustic – A crisp, golden crust with a soft, airy interior.
- Briny olive goodness – Kalamata or green olives add pops of salty, savory flavor.
- Naturally leavened – No commercial yeast, just the magic of your sourdough starter!
How to make this olive bread recipe
The following is a brief overview of how to make this recipe. For the full set of directions, please make sure you scroll down to the recipe card below.
Step 1: Autolyse – Combine flour and water in a large mixing bowl. Mix until a shaggy dough forms and no dry flour remains. Cover the dough with a damp towel and let it rest for 1 hour. This helps hydrate the flour and develop gluten.
Step 2: Add Starter – Add 100g active sourdough starter on top of the dough. Using your hands, mix it thoroughly. Cover and let the dough rest for 30 minutes.
Step 3: Add Salt – Sprinkle salt over the dough. Mix until the salt is fully combined. Cover the bowl and let the dough rest for another 30 minutes.
Step 4: Fold – Perform 4 rounds of stretch and folds, spaced 30 minutes apart.
Step 5: Bulk Fermentation – Let the dough rise at room temperature until it increases by 70% in volume. The dough should look puffy, with bubbles visible on the surface.
Step 6: Add Olives and Shape – Turn out the dough onto a lightly floured surface and gently stretch it into a square. Spread the olives and chopped rosemary evenly over the surface. Fold the dough like an envelope. Shape it into a boule (round) or batard (oval). Place it seam side down in a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for an overnight cold proof.
Step 8: Bake – Preheat your oven with a Dutch oven inside for at least 30 minutes. Turn the shaped dough out onto a piece of parchment paper and score the top. Place the dough into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid, reduce the oven temperature to 450°F, and bake for another 20–25 minutes until it has a deep golden crust.
Let the olive sourdough bread cool completely on a wire rack before slicing.
Baker’s Schedule
Knowing how long a recipe will take is an important part to knowing when you need to start baking in order to have the recipe be done when you expect it to. Here is a rundown of how long this olive bread recipe takes.
Day One:
- Activating Starter -4–6 hours.
- Autolyse – 1 hour
- Making Dough – Add Starter – 1 hour
- Stretch and Folds – 2 hours
- Bulk Fermentation – 4–6 hours
- Shaping – 10 minutes
- Final Proofing – overnight in fridge (8-12 hours)
Day Two:
- Preheat oven – 30 minutes
- Baking – 45 minutes
- Cooling – at least two hours
Storage & Reheating
Storage:
Room Temperature: Store your entire loaf or bread slices in a bread bag or wrapped in a clean kitchen towel for 2–3 days.
Refrigeration: Not recommended because it accelerates staling.
Freezing: Wrap the bread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Reheating:
Frozen Bread: Thaw it at room temperature, then reheat it in a 350°F (175°C) oven for 10–15 minutes.
For Smaller Portions: Slice the bread before freezing and toast it directly from frozen.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Olive Bread
Sourdough olive bread with rosemary is an easy and delicious loaf that is perfect for beginner bakers!
- Prep Time: 2 days
- Cook Time: 45 minutes
- Total Time: 48 hours 45 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
Ingredients
- 500 grams all-purpose flour
- 350 grams water
- 100 grams active sourdough starter
- 10 grams Kosher salt
- 100 grams Kalamata olives (halved)
- 5 grams chopped fresh rosemary
Instructions
- Combine 500g flour and 350g water in a large mixing bowl. Mix until a shaggy dough forms and no dry flour remains.
- Cover the dough with a damp towel and let it rest for 1 hour. This helps hydrate the flour and develop gluten.
- Add 100g active sourdough starter on top of the dough. Using your hands, mix it thoroughly, pinching and folding until the starter is fully incorporated.
- Cover and let the dough rest for 30 minutes.
- Sprinkle 10g of salt over the dough. Mix by squeezing the dough between your fingers and folding it over itself until the salt is fully combined.
- Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for another 30 minutes.
- Perform 4 rounds of stretch and folds, spaced 30 minutes apart.
- Let the dough rise at room temperature until it increases by 70% in volume (about 4–6 hours). The dough should look puffy, with bubbles visible on the surface.
- Turn out the dough onto a lightly floured surface and gently stretch it into a square. Spread 100g olives and 5g chopped rosemary evenly over the surface. Fold the dough like an envelope (side to center, then roll it up like a burrito).
- Shape it into a boule (round) or batard (oval). Place it seam side down in a floured banneton or a bowl lined with a floured kitchen towel.
- Cover and refrigerate for an overnight cold proof (8–12 hours).
- Preheat your oven to 475°F with a Dutch oven inside for at least 30 minutes.
- Turn the shaped dough out onto a piece of parchment paper and score the top with a sharp razor blade, sharp knife, or lame.
- Carefully place the dough into the hot Dutch oven, cover, and bake for 20 minutes.
- Remove the lid, reduce the oven temperature to 450°F, and bake for another 20–25 minutes until it has a deep golden crust.
- Let the olive sourdough bread cool completely on a wire rack before slicing.
Notes
Remember that the temperature and humidity of your house can affect the timing – watch the dough and not the clock.
