Ultimate Artisan Olive Sourdough Bread: A Detailed Recipe with Kalamata and Castelvetrano Olives

If you’ve already experienced the immense satisfaction of baking a classic artisan sourdough bread and share a deep love for olives, then prepare to be utterly captivated by this incredible olive sourdough bread recipe. This isn’t just another loaf; it’s a true culinary delight, featuring a perfectly crusty exterior, a wonderfully soft and open crumb, and a delightful burst of complex flavor from two distinct types of olives.

Our unique recipe takes traditional sourdough to new heights by incorporating both the robust, briny notes of Kalamata olives and the rich, buttery essence of Castelvetrano olives. This thoughtful combination ensures a truly complex and harmonious olive flavor that permeates every single slice, making each bite an experience to savor. Whether you’re a seasoned sourdough enthusiast looking to diversify your repertoire or just embarking on your homemade bread-making journey, this comprehensive guide provides all the necessary details to help you craft a truly exceptional loaf.

A cornerstone technique we’ll highlight in this recipe is the “lamination method” for adding inclusions. This approach is particularly effective for high-hydration sourdough loaves, as it helps to build significant dough strength. More importantly, it guarantees that your olives are evenly distributed throughout the bread, preventing them from clumping together or tearing the delicate gluten network. This method is a game-changer for achieving that coveted “olive in every bite” experience, ensuring consistency and a beautiful internal structure.

This olive sourdough bread is destined to become a beloved staple in your kitchen. Imagine slicing it generously thick and serving it as part of an elegant charcuterie board, or simply enjoying it dipped into a pool of high-quality extra virgin olive oil. Its robust flavor also makes it fantastic when lightly grilled, transforming it into an ideal base for gourmet bruschetta, hearty open-faced sandwiches, or alongside a fresh salad. The versatility of this bread is truly remarkable!

Below, you’ll find comprehensive, step-by-step instructions, richly illustrated with accompanying photos, essential baker’s percentages for easy adaptation, and a helpful example baking timeline. This detailed guidance will walk you through every stage of this incredibly rewarding bread-making process, ensuring your success from start to finish.

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Essential Ingredients for Your Artisan Olive Sourdough Bread

Creating this deeply flavorful olive sourdough bread relies on a carefully selected blend of ingredients, each contributing to its distinctive taste and delightful texture. We combine bread flour for robust structure with whole wheat flour for added earthy notes and nutritional depth. The star additions, of course, are the two types of olives, which infuse the loaf with a rich, complex Mediterranean essence.

• 300 grams unbleached bread flour (a strong bread flour is recommended for optimal gluten development, plus extra for dusting your workspace)
• 140 grams 90% extraction wheat flour or high-quality whole wheat flour (for flavor and nutritional benefits)
• 360 grams filtered water (ensure it’s around 90°F/32°C for optimal starter activity), divided as per instructions
• 90 grams ripe sourdough starter (ensure it’s at 100% hydration and just peaked for maximum leavening power)
• 9 grams kosher salt or fine sea salt (Diamond Crystal kosher salt is preferred for its dissolution properties)
• 75 grams pitted Castelvetrano olives, sliced in half (known for their mild, buttery flavor)
• 75 grams pitted Kalamata olives, sliced in half (offering a bolder, fruitier, and slightly briny taste)
• white rice flour, for generously dusting your banneton basket to prevent sticking

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Understanding Baker’s Percentages for Customization

Baker’s percentages are an invaluable tool for any dedicated bread baker, providing a straightforward way to scale recipes up or down and adapt them to your specific needs. Use the following percentages to fine-tune this olive sourdough bread recipe to match your particular flour’s absorption, your desired dough hydration, or the yield you’re aiming for. While adjusting these percentages might subtly alter the overall baking timeline, it’s generally recommended to keep the salt and sourdough starter percentages consistent for optimal flavor development and fermentation control.

• Bread Flour: 68%
• Whole Wheat Flour: 32%
• Water: ~82% (*This figure represents a rough hydration percentage. The true hydration level will also account for the flour and water already present in your sourdough starter, making the dough slightly higher in effective hydration.)
• Sourdough Starter: 20%
• Salt: 2%
• Olives: 34%

IMPORTANT RECIPE NOTE: While this sourdough bread recipe provides a detailed and helpful timeline, it is crucial to understand that bread baking, especially with sourdough, is dynamic. You will need to adapt the timeline to your specific environmental conditions. Factors such as the ambient temperature in your kitchen, the inherent strength and activity of your sourdough starter, and the particular types of flour you choose (among other variables like humidity) all play a very important and interactive role in fermentation. Always observe your dough’s behavior and adjust resting and proofing times accordingly, rather than adhering strictly to a clock.

Step-by-Step Guide: How to Craft Your Perfect Olive Sourdough Bread

Embarking on the creation of this artisan olive sourdough is a truly rewarding experience. By following these comprehensive, detailed steps, you’ll be well on your way to achieving a perfectly flavorful, crusty, and deeply satisfying loaf.

STEP 1: Prepare the Autolyse – Hydrating the Flours

In a generously sized mixing bowl, combine 300 grams of unbleached bread flour with 140 grams of 90% extraction wheat flour or whole wheat flour. Gradually add 350 grams of filtered water, ensuring it’s warmed to approximately 90°F/32°C. Mix these ingredients thoroughly, either with a Danish dough whisk or by hand, until all the flour is fully hydrated and no dry pockets remain. A shaggy, cohesive dough should form. This initial mixing step, known as autolyse, is crucial as it allows the flours to fully hydrate and jump-starts gluten development before the introduction of the sourdough starter. Cover the bowl with a clean shower cap or plastic wrap and allow the mixture to rest at a consistent temperature of 78°F/25.5°C for 1 hour and 30 minutes.

Maintaining a warm and consistent environment during this stage is vital for successful gluten development. While a Brod & Taylor Proofing Box provides precise temperature control, it’s not a strict requirement. You can achieve similar results by finding a naturally warmer spot in your kitchen, ideally between 74°F-76°F (23°C-24.5°C). Be aware that cooler ambient temperatures will significantly slow down the enzymatic activity and gluten development, potentially extending your bulk fermentation time considerably.

Planning Tip: This recipe streamlines the process by using a portion of your ripe sourdough starter directly (rather than preparing a separate levain). To align your schedule, I recommend initiating your autolyse roughly an hour and a half before your usual morning sourdough starter feeding time. This ensures your starter is at its peak of activity and strength when you’re ready to incorporate it into the dough.

STEP 2: Incorporate Ripe Sourdough Starter and Initial Rest

After the autolyse period is complete, gently add the remaining 10 grams of filtered water along with 90 grams of your ripe, just-peaked sourdough starter to the dough. Using your fingertips, carefully spread the active starter evenly over the surface of the autolysed flour mixture. To fully incorporate the starter and the added water into the dough, employ the “pincer method” by repeatedly pinching the dough between your thumb and fingers, working your way around the bowl. This method ensures thorough mixing. Don’t be overly delicate during this stage; a robust mixing will help distribute the starter’s yeasts and bacteria evenly throughout the dough, kickstarting fermentation. Once combined, cover the bowl once again and allow the dough to rest at a consistent 78°F/25.5°C for 30 minutes. This short rest allows the starter to begin its work and the dough to further relax.

STEP 3: Add Salt and Prepare for Bulk Fermentation

Evenly sprinkle 9 grams of Diamond Crystal kosher salt or fine sea salt over the surface of the dough. Using your thumb and fingers, begin pinching and folding the dough to thoroughly incorporate the salt. Continue mixing until you no longer feel any salt granules. This crucial step typically takes about 3 to 5 minutes, depending on the coarseness of your chosen salt. Proper salt incorporation is vital not only for enhancing the bread’s flavor but also for regulating and controlling the fermentation process.

If you find yourself struggling to achieve good dough strength, particularly with higher hydration doughs, or if the dough feels overly sticky, consider incorporating alternative mixing methods such as the “slap and fold” technique or the “Rubaud method.” For a comprehensive visual guide and demonstration of these techniques, I highly recommend watching my artisan sourdough video. After successfully incorporating the salt, cover the dough once more and allow it to rest at 78°F/25.5°C for 15 minutes before proceeding to the first series of stretch and folds.

STEP 4: Begin Bulk Fermentation with Stretch and Folds

The initial phase of bulk fermentation is dedicated to building robust gluten structure through a series of three “stretch and fold” sets. These will be performed consecutively within the first 45 minutes of bulk fermentation, with each set occurring at precise 15-minute intervals. Between each set, ensure the dough is covered and rests at a consistent temperature of 78°F/25.5°C.

To properly execute a stretch and fold, lightly moisten your hands with water. This simple trick prevents the dough from sticking excessively. Grasp the top portion of the dough with both hands. Gently pull and stretch it upwards, extending it without tearing, then fold it over onto the opposite edge of the dough in the bowl. Rotate the bowl 180 degrees and repeat this action from the other side. Next, rotate the bowl 90 degrees and perform the same stretch and fold on both of the remaining sides. This entire sequence of four folds constitutes one complete stretch and fold set. For a clear visual demonstration of this technique, please refer to this video guide.

These early stretch and folds are incredibly important for developing the foundational gluten strength of your dough, even though you might not observe significant visible rise during this relatively short period. With each set, you should feel the dough becoming noticeably stronger, more elastic, and easier to handle, indicating successful gluten development.

STEP 5: Lamination – The Art of Adding Olives Evenly

After completing the third and final stretch and fold set, cover the dough and allow it to rest at 78°F/25.5°C for an additional 30 minutes. This crucial rest period allows the dough’s gluten network to relax, making it more pliable and ready for the lamination process. Before handling the dough, prepare your workspace by lightly spritzing it with water – a simple yet effective way to prevent the dough from sticking is to dip your hands in water and gently wipe down your countertop, or use a fine mist spray bottle.

Carefully transfer the dough from its bowl onto your prepared, lightly moistened workspace, turning it out gently. Using both of your hands, slowly and evenly begin to stretch the dough outwards into a thin, large rectangular shape. At this stage, your dough should be sufficiently developed and strong, allowing it to stretch into a delicate, almost translucent layer without tearing. This level of extensibility is a good indicator of successful gluten development and is essential for properly incorporating inclusions.

Once your dough is successfully stretched into a large, thin rectangle, it’s time to add the flavor. Evenly distribute the pitted and halved Kalamata and Castelvetrano olives across its entire surface. Aim for a balanced spread, ensuring that no area is left without these delightful, flavorful additions. The even distribution is key to the overall enjoyment of the final bread.

At this point, we’ll expertly fold the dough into an “envelope” shape, securely encasing the olives. To do this, begin by grasping both the top and bottom edges of either the left or right side of the stretched dough, and gently fold it inwards until it reaches the center. Repeat this action from the opposite side, ensuring that the second fold slightly overlaps the first, creating layers. Next, take the top edges of the dough and fold them down towards the middle, and then repeat with the bottom edge, folding it upwards. This multi-directional folding technique effectively encapsulates the olives within the dough layers.

Once folded, gently flip the dough over so that the seam side is facing down. Using your hands, quickly and carefully shape it into a loose round. This gentle rounding helps to further integrate the olives and establish some initial surface tension. Finally, transfer the dough back into its mixing bowl, cover it securely, and return it to rest at 78°F/25.5°C.

The lamination method is considered a superior technique for incorporating various inclusions, like these olives, into high-hydration sourdough loaves. It not only significantly enhances the dough’s overall strength, preventing the inclusions from tearing the delicate gluten network, but also ensures a wonderfully even distribution of ingredients. This leads to a perfectly balanced flavor profile and a visually appealing crumb in every bite of your finished artisan olive sourdough.

STEP 6: Continue Bulk Fermentation with Coil Folds

Following the lamination step, allow the dough to rest, covered, for approximately 45 minutes at 78°F/25.5°C. This allows the dough to relax after being handled and to continue its fermentation process. After this initial rest, you will perform two sets of “coil folds,” with a further 30-minute rest period between each set. Coil folds are a gentler method of building additional dough strength and tension, particularly beneficial for doughs that are already well-developed, like ours.

To execute a coil fold, gently lift the dough from its center using both hands, allowing the ends to gracefully stretch and detach from the sides of the bowl or container. Once lifted, gently fold the stretched ends underneath the main body of the dough, creating a neat package. Rotate the bowl 90 degrees and repeat the coil fold. Cover and allow the dough to rest at 78°F/25.5°C between each coil fold. It’s important to note: if your dough feels very rounded, exhibits significant strength, and strongly resists further stretching, you may opt to skip these final coil folds. In such cases, simply allow the dough to rest for the remainder of the bulk fermentation period.

After completing any necessary coil folds (or after the initial 45-minute rest if you’ve decided to skip them), allow the dough to continue resting, covered, at 78°F/25.5°C for an additional 1.5 to 2 hours. The precise duration of this final bulk fermentation period can vary significantly depending on several factors, including the ambient temperature in your kitchen, the inherent strength and activity of your sourdough starter, and the specific flours you have used. Crucially, observe your dough carefully for key indicators: it should appear lively and aerated, have developed a few small surface bubbles, feel rounded and full at the edges, jiggle slightly when the bowl is moved, and have nearly doubled in size. When these signs are present, your dough is perfectly ready for the next stage.

STEP 7: Pre-Shape the Dough – Creating Initial Tension

With the bulk fermentation successfully completed, carefully transfer the dough onto a clean, lightly floured countertop. It is absolutely crucial to handle the dough with utmost gentleness at this stage to avoid degassing it, which would compromise its airy structure. Using a bench knife, skillfully maneuver and shape the dough into a loose round. This is achieved by gently pulling the dough towards you across the countertop, which helps to create some initial surface tension. The key to this step is to be both quick and gentle, minimizing handling while maximizing surface tension. Allow the pre-shaped dough to rest, uncovered, for 15 to 20 minutes at room temperature. This brief resting period allows the gluten strands to relax, making the dough significantly more pliable and easier to work with during the upcoming final shaping stage.

STEP 8: Final Shaping and Banneton Preparation

Prepare your banneton basket by lightly dusting its lined surface (whether it’s an oval 10 or 11-inch or a round 9-inch basket) with white rice flour. If you are not using a cloth or linen liner, be extra liberal with the dusting to ensure the dough does not stick. Next, lightly dust the surface of your pre-shaped dough with a small amount of bread flour. Using a bench knife, carefully lift the dough and flip it over onto your countertop so that the floured side is now face down, exposing the stickier underside.

Now, meticulously shape the dough into your desired form. You can create a batard (an elegant oval shape), which is an excellent choice for an oval banneton and baking in a Challenger Pan. Alternatively, you can shape it into a round (a boule) if you’re using a round banneton and a traditional Dutch oven. For comprehensive visual guidance on shaping a batard, I highly recommend referring to this video. If you prefer a round shape, you can find detailed instructions in this video. The ultimate goal during shaping is to create strong surface tension, which is paramount for helping the loaf hold its structure and achieve an impressive oven spring during baking.

Once shaped, gently pick up the dough, carefully flip it, and transfer it into your well-floured banneton basket, ensuring the seam side is facing upwards. This specific orientation is beneficial for both the scoring process and for achieving a beautiful “ear” and bloom during baking. Drape a clean linen cloth over the basket to absorb any condensation, and then enclose the entire banneton within a plastic bag (a clean plastic produce bag works perfectly). Seal the bag securely with a clip to maintain a consistently humid environment around the dough, which prevents a dry skin from forming.

STEP 9: The Final Cold Proof (Retardation) – Developing Flavor

Carefully place the covered banneton, with the shaped dough inside, into your refrigerator and allow it to cold proof (also known as retardation) for an extended period of 15 to 16 hours at a consistent temperature of 38°F/3°C. This lengthy cold fermentation stage is absolutely critical for several key reasons: it deeply develops the complex, nuanced flavors characteristic of truly artisan sourdough, significantly strengthens the dough’s internal structure, and dramatically improves the texture of the final crust, resulting in a more pronounced crispness and beautiful caramelization. This slow, cold process also has the added benefit of firming up the dough, making it much easier to handle and score cleanly once it’s removed from the fridge, setting you up for baking success.

STEP 10: Preheat the Oven and Baking Vessel for Optimal Spring

Approximately one hour before you intend to bake your olive sourdough loaf, begin the preheating process. Place your chosen baking vessel – whether it’s a Challenger Bread Pan, a sturdy Dutch Oven, or a versatile combo cooker – into a cold oven. Ensure the lid is securely in place. Preheat the oven to a high temperature of 500°F/260°C. Allowing the pan to preheat for at least one full hour is absolutely essential. This ensures that the baking vessel reaches an optimal, evenly distributed high temperature, which is crucial for achieving an excellent “oven spring” (the rapid expansion of the dough in the initial stages of baking) and a perfectly crispy, blistered crust.

STEP 11: Bake Your Beautiful Olive Sourdough Loaf to Perfection

Once your oven and baking vessel have thoroughly preheated for the recommended hour, carefully retrieve the banneton from the refrigerator and gently uncover the dough. The cold dough will be much easier to handle and score.

• If using a Challenger Pan or Combo Cooker: You can typically skip using parchment paper with these vessels. I often like to sprinkle a small amount of semolina flour on the preheated base to further prevent sticking. Carefully invert the banneton directly into the piping hot base of your baking pan.
• If using a Traditional Dutch Oven: Place a large piece of parchment paper over the banneton, then gently top it with a thin cutting board. Invert and carefully flip the entire assembly onto your countertop, so the banneton is upside down. The dough should smoothly release, right side up, onto the parchment paper. Trim any excess parchment paper, leaving two convenient handles on both ends for easy lifting.

Next, it’s time to score the loaf. Using a sharp bread lame, make a decisive cut (approximately 1/2-inch deep) on the surface of your dough. This scoring creates a controlled weak point, allowing the bread to expand predictably during baking and contributing to its rustic, artisanal appearance. For comprehensive visual instructions on various scoring patterns, please refer to the recipe video.

Carefully transfer the scored dough (with parchment handles, if applicable) into the preheated baking vessel, cover it tightly with the lid, and immediately place it into the oven. Bake the covered loaf at 500°F/260°C for 25 minutes. This initial covered baking period creates a steamy environment, crucial for maximizing oven spring and preventing the crust from setting too quickly.

After this initial phase, carefully remove the lid from your baking vessel. At this point, the dough should have undergone significant expansion (achieving excellent oven spring), and its crust should appear set but only lightly golden in color. Reduce the oven temperature to 475°F/240°C. If you know your oven tends to run hot, or if you observe the crust browning too quickly, consider reducing the temperature further to 450°F/232°C. Continue to bake uncovered for an additional 15-25 minutes, or potentially longer, until the crust develops a deep, rich golden-brown color and appears beautifully caramelized. To ensure uniform color development across the entire loaf, I highly recommend rotating the pan several times during this final, uncovered baking stage. Once baked to your desired level of perfection, carefully remove the bread from the pan and transfer it to a wire cooling rack. Allow the loaf to cool completely for several hours before attempting to slice it. This crucial cooling period is essential as it allows the internal starches and structure of the bread to fully set, preventing a gummy texture and ensuring maximum flavor development and optimal keeping qualities. Now, finally, enjoy the fruits of your labor – your magnificent homemade olive sourdough!

How to Serve Your Delicious Artisan Olive Sourdough

This wonderfully versatile olive sourdough bread is incredibly delicious when enjoyed simply on its own, but its complex flavors truly come alive and shine when paired with complementary ingredients. Here are some of our favorite and most recommended ways to savor your freshly baked loaf:

• With High-Quality Extra Virgin Olive Oil for Dipping: Embrace the Mediterranean connection! Serve thick, crusty slices with an exceptional extra virgin olive oil for dipping. Brands like Lucini’s Premium Select are widely available and offer a consistently wonderful option. For a more unique experience, Biancolilla is a personal favorite for its nuanced and delicate flavor profile.
• A Perfect Soup Companion: The hearty texture and rich, savory flavor of this olive sourdough make it an ideal accompaniment to warming and comforting soups. It pairs exceptionally well with robust recipes, such as my favorite hearty red lentil soup, providing a delightful textural contrast and an extra layer of flavor.
• Elevate Your Sandwich Game: Use this incredibly flavorful bread as the sturdy foundation for gourmet sandwiches. It’s perfect for crafting classic Italian deli sandwiches, or for creating a sophisticated Nicoise-style tuna sandwich that is sure to impress your guests and family alike. The olives in the bread add an instant upgrade to any filling.
• Grilled Delights and Appetizers: For a fantastic appetizer or side dish, brush thick slices of the bread with a little additional olive oil and lightly grill them on both sides until they are beautifully charred and slightly crispy. Serve these grilled slices with your favorite dips and spreads, such as creamy hummus, vibrant roasted red pepper dip, or a simple herbed goat cheese. The grilling enhances the bread’s aroma and adds a smoky depth.

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Troubleshooting Common Sourdough Issues and FAQs

Sourdough bread baking, while incredibly rewarding, can sometimes present unique challenges and unexpected issues. However, most common problems can be easily diagnosed and resolved with a bit of knowledge and patience. If you’re experiencing any troubleshooting issues specifically with this olive sourdough recipe, or with your general sourdough baking endeavors, I highly encourage you to explore my comprehensive Sourdough Bread Troubleshooting Guide. This resource covers a wide array of common pitfalls and offers practical, actionable solutions to help you get back on track.

Additionally, please do not hesitate to leave a comment below with your specific questions, concerns, or observations. I am always happy to assist and provide further guidance to help you achieve sourdough success!