Vegan Olive Sourdough Bread A beautifully crusty loaf with a soft, airy interior and bursts of juicy olives in every bite
Vegan Olive Sourdough Bread
A beautifully crusty loaf with a soft, airy interior and bursts of juicy olives in every bite.
Ingredients:
Kalamata olives: ¾ cup, pitted and roughly chopped
Roasted garlic cloves: ½ cup, whole
Fresh rosemary: 2–3 tbsp, finely chopped
Water: ⅛ cup (adjust as needed)
Sea salt: 2 tsp
Rice flour: 1 cup (for dusting and coating)
Sourdough starter: ⅓ cup, active and bubbly
Bread flour: 4 cups
Instructions:
1. In a large mixing bowl, combine the bread flour and sea salt.
2. In a separate bowl, mix the sourdough starter with water using a fork until fully combined.
3. Add the starter mixture to the flour and salt, stirring with a fork until the dough just comes together.
4. Gently fold in the chopped olives, roasted garlic, and rosemary until evenly distributed.
5. Cover the bowl with a clean towel and let the dough rest overnight at room temperature for bulk fermentation.
6. The next day, shape the dough into a round loaf on a lightly floured surface. Dust with rice flour and let it rise again for 1–2 hours.
7. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Carefully place the dough into the preheated pot, cover, and bake for 30 minutes.
9. Remove the lid and bake for another 10–15 minutes until golden and crusty.
10. Cool completely on a wire rack before slicing.
