Mediterranean Cheese & Olive Sourdough
Jump to VideoIf you love savory bread inclusions, this Mediterranean cheese & olive sourdough is one you’ll come back to again and again. It’s full of cheese, olives, and has a classic sourdough texture we all want. It looks fancy, but it’s actually very doable at home, even if you’re still getting comfortable with sourdough. It's also one of the easiest inclusion loaves so if you're new to adding inclusions, it's the perfect one to start with.
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Ingredients
Dough
- 400 g all-purpose flour
- 280 g water
- 100 g active sourdough starter
- 8 g salt
Inclusions
- 50 g parmesan grated
- 80 g Edam cheese grated
- 80 g black olives chopped
Instructions
- In a large bowl, combine the flour, water, sourdough starter, and salt. Mix everything together using a Danish dough whisk or your hands until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes.
- While the dough rests, prepare the inclusions: thinly chop olives and grate the cheeses.
- Sprinkle the grated cheeses and chopped olives over the dough. Perform your first set of stretch and folds, folding the dough over itself several times so the inclusions begin to incorporate into the dough. Repeat the stretch and fold process two more times, about 30 minutes apart, so that all the stretch and folds are completed within the first two hours or so.
- Let the dough ferment at room temperature until it becomes puffy and airy. With this amount of starter, bulk fermentation usually takes about 4–5 hours, depending on the temperature in your kitchen.
- Turn the dough onto a lightly floured surface. For an oval loaf, gently roll the dough up once, then roll it again from the edge to tighten it slightly. Pull the dough toward you along the longer side to create surface tension. For a round loaf, start on the shorter side and gently scoop and turn the dough until the surface becomes tight.
- Place the shaped dough seam side up into a floured banneton. Cover and refrigerate overnight OR let it rise on room temperature for about 1-2 hours, then bake it.
- Preheat the oven to 250°C (480°F) with a Dutch oven inside. Turn the dough onto parchment paper or a bread mat, score the top, and place it into the hot Dutch oven. Bake: -20 minutes covered -20–25 minutes uncovered
- Let the bread cool completely before slicing.
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