Sun-dried Tomatoes and Olive Sourdough Bread

5 from 64 votes

Sun-dried Tomatoes and Olive Sourdough Bread

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.

Prep Time1

Cook Time40

Total Time1 40

Course: Other

Cuisine: All

Diet: Diabetic, Hindu, Vegan, Vegetarian

Servings: slices or 2 loaves

Calories: 165kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Dutch oven
Mixing bowl
Bench scraper
Dough scraper
Banneton
Bread proofer
Bread lame or razor blade to score the dough
Baking sheet
Oven mitts
Cooling rack
Bread knife

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.

Notes

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 the sourdough, they will be incorporated, along with the oil. Just tuck the fillings back into the dough if they pop on the surface.

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.

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