This sun-dried tomato and olive sourdough bread is a perfect blend of tangy, savory, and fruity flavors. This sourdough olive bread has a soft crust and a super-soft crumb filled with delicious add-ins.
Whether toasted, used in sandwiches, or enjoyed with dips and spreads, this olive sourdough bread is a versatile treat that is satisfying in every bite.
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About this recipe
Sun-dried tomato and olive sourdough bread incorporate the flavors of sun-dried tomatoes and olives into a traditional sourdough recipe. Small pockets of sweet-tangy tomatoes and fruity olives tucked in a loaf of tangy sourdough bread are something you don't want to miss.
This particular creation of mine stands out as one of the most delicious sourdough loaves I bake. Unlike regular sourdough bread, the crust of this sun-dried tomato and olive variation is pleasantly soft. The crumb boasts a super-soft texture with small bubbles from perfect fermentation. However, what truly steals the show for me is the intensely tangy flavor of the sun-dried tomatoes.
Sun-dried tomato and olive sourdough bread can be enjoyed on its own, toasted, or used as a base for sandwiches and bruschetta. This loaf is a cherished favorite in our family, loved by all, including my usually little picky and fussy eater, who eagerly anticipates digging in it. Its irresistible appeal makes it hard for us to resist devouring slice after slice.
Why you will love this recipe?
- Bursting flavors: The combination of sun-dried tomatoes and olives adds a burst of flavor to the sourdough bread. The sweet-tangy tomatoes and fruity olives create a delightful taste experience that is both savory and slightly tangy.
- Soft crust and super-soft crumb: Unlike traditional sourdough bread, this recipe yields a soft crust. The crumb of this sourdough olive bread is exceptionally soft and tender.
- Intensely tangy sun-dried tomatoes: The sun-dried tomatoes in this recipe provide an intense tartness that elevates the flavor profile of the bread.
Preparing sun-dried tomatoes and olives
For this recipe, I incorporate a jar of sun-dried tomatoes in oil, utilizing both the tomatoes and the accompanying oil. I measure out 40 mL of the oil, setting it aside to be used alongside the sun-dried tomatoes. The tomatoes themselves are sliced into small, manageable pieces.
As for the olives, I opt for pitted kalamata olives. Before incorporating them into the recipe, I give them a gentle rinse with filtered water and proceed to chop them into small, round discs. This rinsing step is purely optional, and if preferred, the olives can be used directly from the jar without any additional preparation.
Ingredients
Sourdough starter: This is the key ingredient to make any sourdough bread. Make sure the sourdough starter is active and bubbly.
Flour: I use a mix of bread flour and atta (Indian whole wheat flour/chapati flour).
Filtered water: Use filtered water to make sourdough bread.
Sun-dried tomatoes: I use sun-dried tomatoes in oil. I also use the oil from the jar. You may choose to replace it with olive oil.
Olives: I used pitted kalamata olives.
Step-by-step instructions
Step 1: Combine the active sourdough starter with water in a large bowl until it is fully incorporated. You can use a dough whisk or a wooden spoon for this. Slowly add the flour and mix well, making sure there are no dry bits of flour. Let it rest for 30 minutes (image 1).
Step 2: Next, add salt, sun-dried tomatoes, oil, and chopped olives to the dough (images 2 and 3). Mix well and try to incorporate them as much as possible. Let the dough rest for 30 minutes (image 4). All the add-ins may not get incorporated at the beginning, and that is fine. They will integrate into the dough along with every stretch and fold.
Step 3: Once the dough has rested, begin the stretch and fold technique. Gently pull the dough to perform stretch and fold. Gently stretch the edges of the dough and fold it back to the center of the dough (images 5 and 6).
Step 4: Continue to stretch and fold the dough, turning the side of the bowl after each dough rest (images 7 and 8).
Step 5: The dough develops gluten and builds strength and structure with every stretch and fold. As you can see, the add-ins are all well incorporated at the end of these cycles (images 9 and 10).
Step 6: Let the dough sit for bulk fermentation (image 11). The time taken depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. The dough rise is almost doubled after bulk fermentation (image 12).
Step 7: Flip the dough onto a lightly floured work surface and divide it into two parts (image 13).
Step 8: Using a dough scraper, pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now, hold the dough gently and tuck it to form a log (images 14 and 15).
Step 9: Carefully place the dough seam side up on the banneton. Cover the dough loosely with a damp towel or plastic bag. Place it in the refrigerator overnight for cold fermentation (image 16).
Step 10: The next day, set the oven temperature to 450 F (230 C) and preheat it for 15 minutes. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a blade or sharp knife (image 17).
Step 11: Place water and 8-10 ice cubes in an oven-safe deep tray. Place the water bath in the oven, followed by the baking trays. Bake for 20 minutes (image 18).
Step 12: Reduce the oven temperature to 390 F (200 C) and remove the water bath. Bake for a further 15 minutes (image 19). Cool the sourdough olive bread completely on a cooling rack before slicing (image 20).
Baking sourdough bread without a Dutch oven
When I began baking sourdough bread, I started baking them in a Dutch oven (DO). But since I had just one DO, it took a lot of time for me to bake multiple loaves. And let's not forget the time that goes into preheating the DO itself before we begin to bake. So I started baking my sourdough without a DO and was pleasantly surprised with the results.
Here's how I bake sourdough bread without a DO. It is really important to create steam, which is essential in baking a crusty sourdough that has a great oven spring. With DO, we get this steam when we bake the bread with the lid on. Without a DO, we need to create the steam using a water bath. So I bake the bread first with a water bath and then remove the water bath and bake it further - similar to removing the lid of the DO and then baking it.
To create a water bath, add water in an oven-safe deep tray. Add 8-10 ice cubes to it. Ice cubes help in releasing steam for a longer time, resulting in crusty bread that has a great oven spring.
So in a nutshell:
First, preheat the oven to 430 F (220 C) for 15 minutes.
Second, create a water bath. Place water and ice in an oven-safe deep tray.
Third, place the dough on a lined baking tray and score it.
Next, place the water bath in the oven once it is preheated.
Then, place the dough into the preheated oven with the water bath.
Last, remove the water bath and bake further.
Expert Tips
Slicing and chopping: When slicing the sun-dried tomatoes and chopping the olives, aim for uniform sizes to ensure even distribution throughout the dough. This helps ensure that every bite of bread contains a balanced combination of flavors.
Incorporate slowly: All of the olives and sun-dried tomatoes will not be incorporated in the first go. Don't worry about it. As you stretch and fold, they will be incorporated, along with the oil. Just tuck the fillings back into the dough if they pop on the surface. See here for more tips on how to handle sourdough with add-ins.
Use oil from the jar: My olive sourdough bread recipe calls for using the oil from the sun-dried tomato jar. Measure it separately to ensure accuracy and add it to the dough. The oil adds richness and enhances the flavor of the bread.
Flour types: I have made this sourdough with bread flour and atta, but you can choose any flour - for example, a combination of all-purpose flour and whole wheat flour or just bread flour.
Make sure the starter is active: The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. Click here to see how to activate the sourdough starter.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Alternatively, you can use either less starter or cold water to slow down the activation.
What to serve with olive sourdough bread?
Toasted slices: Toast the olive sourdough bread and serve it with a spread of butter, cream cheese, or a drizzle of olive oil.
Charcuterie board: Include slices of olive sourdough bread on a charcuterie board. It pairs so well with chees, cured meat, olives, nuts, and fruits.
Spreads: Serve the bread alongside dips and spreads like hummus, olive tapenade, roasted red pepper dip, or artichoke dip.
Soup or salad: Serve the sourdough olive bread as a side to a hearty soup or a fresh salad. It pairs well with tomato soup, Greek salad, or this cabbage salad and chicken salad.
How to store olive sourdough bread?
To properly store olive sourdough bread and maintain its freshness, cool the bread at room temperature. Wrap the olive bread in a clean kitchen towel, paper bag, or bread box.
Keep the wrapped sourdough bread at room temperature in a cool and dry place. Avoid storing it in the refrigerator, as the moisture can accelerate staling. Olive sourdough bread is best enjoyed within 2-3 days of baking.
If you want to store the bread for an extended period, you can freeze it. Slice the bread, wrap individual slices or the whole loaf tightly in plastic wrap, and place it in a freezer-safe bag. Frozen bread can last for up to 3 months. When ready to eat, remove the frozen bread from the freezer and let it thaw at room temperature. You can also reheat the thawed bread in a preheated oven for a few minutes to restore its crustiness.
More sourdough recipes
- Pumpkin Sourdough Bread Recipe
- Beetroot Sourdough Bread
- Lemon Blueberry Sourdough Bread
- Sweet Potato Sourdough Bread
FAQs
Substituting fresh tomatoes for sun-dried tomatoes in this recipe may significantly alter the flavor and texture of the bread. Sun-dried tomatoes have an intense, concentrated flavor that adds a unique tanginess and depth to the bread. They also have a lower moisture content, which helps maintain the bread's structure during baking.
Absolutely! Feel free to experiment with different types of olives in this olive sourdough loaf recipe to suit your taste preferences. While I am using pitted kalamata which are briny olives, you can certainly substitute them with other varieties such as castelvetrano olives, green olives, black olives, or a mix of different olives.
Absolutely! This recipe is versatile enough to be transformed into smaller individual rolls or buns. Simply follow the instructions for preparing and fermenting the dough. Instead of shaping the dough into a large loaf, divide it into smaller portions and shape them into individual rolls or buns. Adjust the baking time accordingly, as the smaller size will require less time in the oven to bake to perfection.
While traditional methods involving hand mixing along with stretch and fold (or coil fold) are commonly used for sourdough bread, you can adapt the recipe to use a bread machine or stand mixer with a dough hook attachment. Adjust the mixing and kneading times accordingly, following the instructions for the specific equipment.
If you tried this Olive Sourdough Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Sun-dried Tomatoes and Olive Sourdough Bread
Equipment
- Bench scraper
- Bread lame or razor blade to score the dough
Ingredients
- 150 grams sourdough starter active
- 700 grams bread flour
- 150 grams whole wheat flour (atta)
- 120 grams sun-dried tomatoes
- 40 mL oil from the sun-dried tomatoes
- 100 grams kalamata olives chopped
- 2 teaspoon salt
- 560 grams filter water
- Rice flour to dust the banneton
Instructions
Make the initial dough:
- Measure the oil from the sun-dried tomatoes and set aside. Measure the sun-dried tomatoes and cut them into small pieces. Measure olives and cut them into small discs.
- In a large mixing bowl, combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Next add salt, sun-dried tomatoes, oil, and olives to the dough. Mix well and try to incorporate them as much as possible.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust round or oval bannetons well with rice flour.
- Flip the dough onto a lightly floured surface. Divide into two equal parts.
- Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise
Bake the olive sourdough bread without Dutch Oven:
- The following day, preheat the oven to 430 F (220 C) for 15 minutes. Line two baking trays with parchment paper or baking paper.
- Place water and 8-10 ice cubes in an oven-safe deep tray.
- Take the dough out of the fridge once the oven is preheated. Place both dough balls in the prepared trays.
- Score them using a razor blade or sharp knife.
- Place the water bath in the oven, followed by the baking trays. Bake for 20 minutes.
- Reduce the oven temperature to 390 F (200 C) and remove the water bath. Bake for further 15 minutes.
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
Bake the olive sourdough bread in Dutch Oven:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough ball out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a razor blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
Linda K Slyder says
my sun dried tomatoes are not in oil.. Can i still use them in this recipe?
Shilpa says
Hi Linda, Sure, you can you it. Just add equal amount of olive oil instead. Hope this helps.
- Shilpa