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    Sourdough Olive Bread - My New Favorite

    Sourdough Olive Bread - My New Favorite

    Crispy outside, airy inside with olive bursts

    This is my new favorite sourdough bread! The combination of tangy sourdough flavor with bursts of savory olives creates something truly special. I love how the crispy outside gives way to an airy, super soft inside.

    The magic happens through overnight cold fermentation in the fridge, which develops deep flavors and creates that beautiful open crumb. Using an active sourdough starter and the lift-and-slap technique builds incredible structure without traditional kneading.

    Follow along with the video to master the stitching technique and see how the dough transforms.

    Sourdough Olive Bread Recipe

    The key to this bread is patience and technique. I incorporate the olives during the second stretch-and-fold, which distributes them beautifully throughout the dough. The overnight fridge proof develops that signature sourdough tang and makes the bread easier to score. Test readiness with your finger—it should bounce back slowly when ready to bake.

    Ingredients

    • 230 ml Water(1 cup)
    • 50 g Active sourdough starter
    • 340 g Bread flour(2 ¾ cups)
    • 7 g Salt(1¼ tsp)
    • 30 g Chopped olives(3 tbsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a large bowl, quickly mix water (230ml) with active sourdough starter (50g). Add bread flour (340g) and salt (7g), mixing until there's no dry flour visible. Just mix, no need to knead. Cover and let rest for 40 minutes.
      Timer Available:First Rest (40:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - the "lift and slap" technique. Let rest for 40 minutes.
      Timer Available:Second Rest (40:00)
    3. 3
      Add olives and fold: Add chopped olives (30g) on top of the dough. Repeat the stretch, fold, lift and slap process to incorporate the olives. Let rest for 40 minutes.
      Timer Available:Third Rest (40:00)
    4. 4
      Final stretch and fold: Perform one last stretch and fold - the dough will be very elastic now! Lift and slap for good measure. Let rise until doubled in size - about 2-3 hours.
      Timer Available:Main Rise (2:30:00)
    5. 5
      Pre-shape: Transfer to work surface with wet hands (no flour needed). Tuck dough under itself repeatedly to tighten the surface. Stop when perfectly smooth. Leave uncovered for 30 minutes.
      Timer Available:Bench Rest (30:00)
    6. 6
      Final shaping: Sprinkle a thin veil of flour onto the dough and proofing basket. Flip dough over with a scraper (be super quick). Fold the dough following the demonstrated technique, rolling very tightly twice.
    7. 7
      Cold proof: Place in proofing basket seam side up. "Stitch" the loaf by pinching the seam together. Sprinkle a little flour on top. Let rest on counter for 30 minutes, then transfer to fridge for overnight proofing.
      Timer Available:Counter Rest (30:00)
    8. 8
      Test and prepare: After overnight fridge proof, test readiness by pressing with your finger—it should bounce back slowly. Transfer to baking tray. Sprinkle flour for a rustic look and smooth out excess.
    9. 9
      Score and bake: Make a deep cut with a sharp blade. Sprinkle water around the bread. Cover with another tray of the same size. Bake at 430°F (220°C) for 25 minutes.
      430°F (220°C)
      Timer Available:Covered Bake (25:00)
    10. 10
      Finish baking: Remove the top tray and bake for 10 more minutes until deeply golden. The bread will sing as small cracks form—that's how you know it will be amazing! Hollow sound when tapped means perfectly baked.
      Timer Available:Uncovered Bake (10:00)
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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