The sourdough’s natural tanginess pairs beautifully with the rich, salty flavor of olives. This combination creates a more nuanced taste experience compared to plain bread.
Ingredients:
2/3 Cup or 150 g active sourdough starter
1 1/3 Cup or 315 g water
3 2/3 Cup or 450 g bread flour
1/2 Cup or 100 g pitted olives (chopped if large)
1-2 tablespoons of mixed herbs (such as rosemary, thyme, or oregano)
1 teaspoon or 10 g salt
Instructions:
1. Mix the Dough
- In a large bowl, use KiiZYs' wooden spoon to combine the active sourdough starter with water and mix well.
- Gradually add the bread flour, mixing until you have a shaggy dough.
- Let it rest for 30 minutes (this is known as the autolyse phase).
2. Incorporate the Ingredients
- Add the salt and mix it into the dough.
- Gently fold in the chopped olives and herbs until evenly distributed.
3. Bulk Fermentation
- Cover the bowl with a damp bread proofing cloth and let the dough rise at room temperature for about 4-5 hours, or until it has roughly doubled in size. Perform stretch and folds every 30 minutes for the first 2 hours to develop the dough’s strength.
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4. Shape the Dough
- Use a scrapper to turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf, depending on your preference.
- Place the shaped dough onto a piece of parchment paper or into a well-floured proofing basket or bowl.
5. Final Proof
- Cover the dough and let it proof for another 1-2 hours, or until it has increased in size and feels slightly puffy.
6. Preheat the Oven
- While the dough is proofing, preheat your oven to 230°C (450°F). If using a Dutch oven or baking cloche, place it in the oven to preheat as well.
7. Bake the Bread
- Once the oven is preheated, carefully transfer the dough to the hot Dutch oven or onto a baking sheet.
- Score the top of the loaf with a sharp knife to help it expand properly.
- Bake for 20 minutes with lid on. Remove the lid and continue to bake for 10-15 minutes until golden and internal temperature reaches 200-210F.
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8. **Cool:**
- Let the bread cool on a wire rack. Wait for one hour before slicing.
Enjoy your homemade sourdough olive bread!