Description
This wholesome, family-friendly sourdough bread recipe yields a warm, crusty loaf with a golden crackling crust and an inviting aroma, featuring Mediterranean flavors from za’atar and Kalamata olives. It is surprisingly easy to make and fits perfectly into a busy home schedule for healthy eating.
Ingredients
Scale
- 100 g active sourdough starter
- 500 g bread flour
- 375 g water
- 10 g fine sea salt
- 20 g za’atar spice blend
- 120 g Kalamata olives, pitted and roughly chopped
- 15 mL extra virgin olive oil, divided
- 5 g fresh za’atar blend, for garnish
Instructions
- Autolyse the Flour: In a large mixing bowl, combine 500 g (3.9 cups) bread flour and 375 g (1 1/2 cups + 1 tbsp) water. Mix until all dry flour disappears and the mixture forms a shaggy dough; it will feel sticky. Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes. This step helps the flour hydrate fully.
- Incorporate Starter & Flavors: Add 100 g (0.22 lb) active sourdough starter to your dough. With wet hands, gently mix until the starter is fully incorporated, feeling the dough become slightly more pliable. Sprinkle 10 g (1.5 tsp) fine sea salt and 20 g (2 tbsp + 1 tsp) za’atar spice blend evenly over the dough. Knead gently for 2-3 minutes; the dough should start to feel cohesive and the flavors will be distributed.
- Bulk Fermentation & Folds: Cover the bowl and let the dough rest for 30 minutes. Begin bulk fermentation, performing 4 sets of stretch and folds over 2 hours, resting 30 minutes between each set. For the second stretch and fold, gently flatten the dough and evenly distribute 120 g (approx. 3/4 cup) roughly chopped Kalamata olives across the surface before folding. Continue with two more sets. (If your dough feels too tight during a fold, give it an extra 10-15 minutes to relax before proceeding.)
- Preshaping & Resting: After the final stretch and fold, let the dough rest for 30 minutes. Gently turn the dough out onto a lightly floured surface. Preshape it into a round or square, aiming for a taut surface. Cover with a tea towel and let rest for 20-30 minutes; it will relax slightly.
- Final Shaping & Cold Proof: Lightly flour a banneton or a large bowl lined with a floured tea towel. Shape the dough into a tight boule or batard, using tension to create a smooth surface; you’ll feel it tighten up. Place the shaped dough seam-side up into the prepared banneton. Cover the banneton with plastic wrap or a shower cap and refrigerate for 12-18 hours for the cold proof. This extended cold proof is a great shortcut for busy cooks, allowing you to bake the next day at your convenience.
- Preheat & Bake: Preheat your oven to 245 degrees C (475 degrees F) with your Dutch oven inside for at least 45 minutes to an hour; it must be fully preheated to get that perfect crust. Carefully remove the hot Dutch oven. Invert the cold dough into the hot Dutch oven. Score the top of the dough with a sharp lame or razor blade in your desired pattern (a cross or single deep slash looks beautiful). Brush the surface lightly with 5 mL (1 tsp) extra virgin olive oil for a richer, glossier crust. Cover and bake for 25 minutes; you’ll smell the initial browning.
- Uncovered Bake & Cool: Remove the lid from the Dutch oven. Reduce oven temperature to 230 degrees C (450 degrees F) and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 96-99 degrees C (205-210 degrees F). Carefully remove the loaf from the Dutch oven and transfer it to a wire rack. Let cool completely for at least 2-3 hours before slicing to allow the crumb to set properly; it will sound hollow when tapped.
- Serving Suggestion: To serve, place the rustic loaf on a cutting board. Slice generously, revealing the contrasting purple-black olive pieces and green za’atar flecks within the airy crumb. Drizzle the remaining 10 mL (2 tsp) extra virgin olive oil onto a small dish and lightly dust the loaf with 5 g (1 tsp) fresh za’atar blend for a vibrant pop and aromatic flourish. The olive oil is perfect for dipping, making this a healthy option for any table.
Notes
Adjust kosher salt if swapping for fine sea salt. Green olives can be substituted for Kalamata olives but may alter flavor. If dough is too tight during folds, allow extra rest. The cold proof allows for convenient next-day baking. Cool completely (2-3 hours) on a wire rack before slicing to set crumb. Consider adding sesame or flax seeds for extra nutrients. A stand mixer can assist with initial mixing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 350 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: sourdough, bread, easy, wholesome, family, Mediterranean, olives, za'atar, baking, Dutch oven