Sourdough Bread with Olives and Parmesan

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Up your sourdough game with this delicious Sourdough Bread with Olives! It's a salty treat perfect for your charcuterie board!

Prep Time9 5

Cook Time1

Total Time10 5

Course: Snack

Cuisine: American

Servings: servings

Calories: 288kcal

In a large mixing bowl, add the water and sourdough starter. Mix well until the starter is dissolved.
Add the flour and salt to the bowl. Mix until a shaggy dough forms and the flour is fully incorporated. Cover with a damp kitchen towel and let it rest for 1 hour.
After an hour, add the chopped olives, parmesan cheese, and lemon zest. Take one side of the bread and pull it over to the middle of the loaf. Continue doing that until the olives are fully incorporated into the dough. Cover with the damp towel and let it rise for 8-10 hours or until the dough has doubled in size.
Once the dough has doubled in size, preheat the oven to 450 degrees F. Turn the dough onto a lightly floured surface. Shape the dough into a boule and place it seam side down on a piece of parchment paper.
With a bread lame or a sharp knife, score the dough. Place it into a Dutch oven and bake for 30 minutes covered and then 30 minutes uncovered. Let the dough cool before cutting into it.

Kalamata olives, black olives, or green olives can all be used in this recipe.
If your kitchen is colder, it might take longer than 10 hours for the dough to rise. If your kitchen is warmer, it might only take 6-8 hours for the dough to rise. It's more important to check the dough and the size of the dough, than to watch the time.
To make the dough ahead of time, mix the dough completely, let it rise, shape it, and then place it in a banneton or a large mixing bowl. Cover it with a damp kitchen towel and place it in the refrigerator for up to 24 hours.
Make sure your sourdough starter is active and bubbly before using it. Do the float test and if the sourdough starter floats in water, it is ready to be baked with.