Sourdough Olive Garlic & Herb Bread
Drew Speroni
Experience the wholesome goodness of our Sourdough Olive Garlic & Herb Bread, made with 100% organic and whole grain ingredients from Early Bird Farm & Mill. This easy-to-follow recipe yields a perfectly crusty loaf enriched with kalamata olives and a medley of fresh herbs, making it an ideal choice for anyone seeking a healthier, homemade bread option. Bake a loaf today and enjoy the pure flavors of organic farming and heritage grains!
Prep Time 20 hours hrs
Cook Time 35 minutes mins
Total Time 20 hours hrs 35 minutes mins
1 Glass Container For preparing and storing the sourdough starter.
1 Large Mixing Bowl Needed for mixing the dough.
1 Damp Cloth To cover the dough during resting and rising.
1 Proofing Basket Helps in shaping and proofing the bread dough.
1 Dutch Oven Essential for baking the bread to achieve a crispy crust.
1 Parchment Paper Used to transfer the bread into the Dutch oven and for easy cleanup.
1 Sharp Knife or Lame For scoring the dough right before baking.
1 Wire Rack For cooling the bread after baking.
For the Sourdough Starter
- 1/4 cup Early Bird Farm & Mill Yecora Rojo Hard Red Wheat Flour
- 1/3 cup water adjust as needed for consistency
For The Bread
- 1 cup active sourdough starter
- 2 cups Early Bird Farm & Mill Yecora Rojo Hard Red Wheat Flour or ANY Early Bird wheat flours
- 1 cup lukewarm water
- 1 1/2 tsp salt
- 1/2 cup pitted and chopped kalamata olives
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp dried oregano flakes
- 1 clove fresh garlic, chopped
Prepare The Sourdough Starter
Make the Bread Dough
In a large mixing bowl, combine the active sourdough starter with bread flour and lukewarm water. Mix until a rough dough forms.
Cover the bowl with a damp cloth and let rest for 30 minutes for autolysis (allowing the flour to absorb the water).
Add the Olives and Herbs
Add salt, chopped olives, rosemary, thyme, garlic, and oregano to the dough. Fold into the dough until evenly distributed.
Shape the Dough
Turn the dough out onto a lightly floured surface. Shape into a round loaf.
Place the shaped dough seam-side up into a well-floured proofing basket. Cover and let it rise for another 3-4 hours until puffy.
Bake the Bread
Preheat your oven to 450°F (230°C) with a dutch oven inside.
Carefully invert the dough onto parchment paper, score the top with a sharp knife or lame.
Transfer the dough with the parchment paper into the preheated dutch oven.
Cover and bake for 25 minutes. Remove the lid and bake for an additional 10 minutes until golden brown and crispy.
- Flavor Tip: For a deeper olive flavor, you can add a tablespoon of olive brine to the dough during mixing.
- Storage: Store the bread in a bread box or wrapped in a cloth for up to 3 days.
Keyword Bread, bread recipe, heritage wheat, olive bread, olive bread recipe, organic, sourdough, stoneground