Mediterranean Olive and Rosemary Sourdough

This aromatic loaf brings the flavors of the Mediterranean to your kitchen. The briny olives and fragrant rosemary create an incredible flavor combination.

Ingredients

• 100g active sourdough starter
• 400g bread flour
• 280g water
• 10g salt
• 100g kalamata olives, pitted and halved
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil

Method

1. Mix flour, water, and starter
2. Rest 30 minutes (autolyse)
3. Add salt, mix well
4. Pat olives dry with paper towels
5. During second fold, add olives and rosemary
6. Continue bulk fermentation (4-5 hours)
7. Shape gently to keep inclusions inside
8. Cold retard overnight
9. Bake at 450°F, 20 min covered, 25 min uncovered
10. Brush with olive oil when hot

Tips

• Dry olives well to prevent soggy spots
• Add during folds for even distribution
• Don't overmix—olives will break apart
• Great with aged cheeses and wine

Variations

• Add sun-dried tomatoes
• Use green olives instead
• Add crumbled feta on top before baking