Parmesan Black Olive Sourdough
Tangy sourdough studded with briny olives and nutty parmesan, baked to a crackling crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This rustic loaf combines an active sourdough starter with chopped black olives and grated parmesan for a savory, tangy bread with an open, chewy crumb. A long cold fermentation develops flavor, while a hot Dutch oven bake delivers a crisp, crackling crust. Serve it alongside soups, salads, or as a base for sandwiches.
Ingredients
- 1 cup active sourdough starter, fed and bubbly
- 1 1/2 cups water, room temperature
- 4 cups bread flour
- 2 teaspoons fine sea salt
- 3/4 cup pitted black olives, roughly chopped
- 3/4 cup grated parmesan cheese
- 1 tablespoon olive oil, for coating bowl
- 2 tablespoons all-purpose flour, for shaping and dusting
Method
-
In a large bowl, whisk the sourdough starter and room temperature water together until the starter dissolves and the mixture looks cloudy.
-
Add the bread flour and sea salt to the bowl and mix with your hands or a sturdy spoon until a shaggy, cohesive dough forms with no dry flour remaining.
-
Cover the bowl and let the dough rest 30 minutes to allow the flour to fully hydrate.
-
Scatter the chopped black olives and grated parmesan over the dough, then fold and knead by hand in the bowl for 2 to 3 minutes until evenly distributed.
-
Lightly coat a clean bowl with olive oil, transfer the dough into it, cover, and let rise at room temperature, performing a stretch-and-fold every 30 minutes for the first 2 hours.
-
Continue the bulk rise undisturbed until the dough has grown roughly 50% in size and feels airy and jiggly, about 4 to 6 more hours depending on room temperature.
-
Turn the dough onto a lightly floured surface and shape it into a round boule by folding the edges toward the center and pinching to seal underneath.
-
Place the shaped dough seam-side up in a flour-dusted proofing basket or bowl lined with a floured towel, cover, and refrigerate to cold proof.
-
About 45 minutes before baking, place a Dutch oven with its lid inside and preheat the oven to 475°F.
-
Turn the cold dough out onto a sheet of parchment paper, score the top with a sharp blade or lame in a single deep slash.
-
Carefully lift the dough by the parchment into the hot Dutch oven, cover with the lid, and bake 20 minutes.
-
Remove the lid and continue baking 20 to 25 minutes more, until the crust is deep golden brown and the internal temperature reaches 205°F.
-
Lift the loaf out onto a wire rack and cool at least 1 hour before slicing to allow the crumb to set.
Related recipes
Rate this recipe
Parmesan Black Olive Sourdough
This rustic loaf combines an active sourdough starter with chopped black olives and grated parmesan for a savory, tangy bread with an open, chewy crumb. A long cold fermentation develops flavor, while a hot Dutch oven bake delivers a crisp, crackling crust. Serve it alongside soups, salads, or as a base for sandwiches.
17 hr 14 slices 185 cal
Ingredients
- 1 cup active sourdough starter, fed and bubbly
- 1 1/2 cups water, room temperature
- 4 cups bread flour
- 2 teaspoons fine sea salt
- 3/4 cup pitted black olives, roughly chopped
- 3/4 cup grated parmesan cheese
- 1 tablespoon olive oil, for coating bowl
- 2 tablespoons all-purpose flour, for shaping and dusting
Method
- 1
In a large bowl, whisk the sourdough starter and room temperature water together until the starter dissolves and the mixture looks cloudy.
- 2
Add the bread flour and sea salt to the bowl and mix with your hands or a sturdy spoon until a shaggy, cohesive dough forms with no dry flour remaining.
- 3
Cover the bowl and let the dough rest 30 minutes to allow the flour to fully hydrate.
- 4
Scatter the chopped black olives and grated parmesan over the dough, then fold and knead by hand in the bowl for 2 to 3 minutes until evenly distributed.
- 5
Lightly coat a clean bowl with olive oil, transfer the dough into it, cover, and let rise at room temperature, performing a stretch-and-fold every 30 minutes for the first 2 hours.
- 6
Continue the bulk rise undisturbed until the dough has grown roughly 50% in size and feels airy and jiggly, about 4 to 6 more hours depending on room temperature.
- 7
Turn the dough onto a lightly floured surface and shape it into a round boule by folding the edges toward the center and pinching to seal underneath.
- 8
Place the shaped dough seam-side up in a flour-dusted proofing basket or bowl lined with a floured towel, cover, and refrigerate to cold proof.
- 9
About 45 minutes before baking, place a Dutch oven with its lid inside and preheat the oven to 475°F.
- 10
Turn the cold dough out onto a sheet of parchment paper, score the top with a sharp blade or lame in a single deep slash.
- 11
Carefully lift the dough by the parchment into the hot Dutch oven, cover with the lid, and bake 20 minutes.
- 12
Remove the lid and continue baking 20 to 25 minutes more, until the crust is deep golden brown and the internal temperature reaches 205°F.
- 13
Lift the loaf out onto a wire rack and cool at least 1 hour before slicing to allow the crumb to set.