Sourdough Olive Bread – a delicious recipe with water, starter, yeast, bread flour, kosher salt, kalamata olive. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine water and starter in a mixing bowl and mix together. Add yeast and flour to water mixture until it comes together. Cover dough with Saran wrap and let it sit for 20 minutes.
2
Remove wrap and add the salt. Mix well on low speed for two minutes.
3
Turn to medium speed and knead for 6-8 minutes.
4
Add the remaining ingredients to mix. Cover dough and let rise until dough has doubled.
5
Punch down dough and form into a round. Place on cornmeal dusted parchment paper on a jelly roll pan. Let rise until doubled. (Mine was 2 hours.).
6
Preheat oven to 450 deg.
7
Make a slash in the top of the bread.
8
Place into the oven and bake for 20 minute Spray oven with water 3 times during the first 9 minutes.
9
Lower the temperature to 400 deg. and bake for another 10 minute or until it registers to 190 deg. (high altitude) May take longer at lower altitudes.
330
kcal
Calories
1
g
Fat
66
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 7 ounces water, 5 ounces sourdough starter, 1 teaspoon yeast, 3 cups bread flour, and more.
Yes, Sourdough Olive Bread falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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