Black Pepper Olive Sourdough
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This hearty olive sourdough is filled with chunks of briny green olives, punchy garlic, and bold black pepper, all wrapped in a beautifully fermented sourdough loaf that’s right at home on any table.
Sourdough Bread With Olives
I have a soft spot for bold, savory sourdough bakes—like my zingy dill pickle sourdough, my herby rosemary sourdough, or the ever-popular caramelized onion & gouda sourdough.
This olive sourdough is cut from the same cloth.
It’s briny, punchy, and just the right amount of rustic, with tender, smoky olives, fresh garlic, and a peppery kick all baked into a chewy, golden loaf. Whether you’re serving it alongside a hearty stew, building an epic sandwich, or just enjoying a slice warm with butter, this bread delivers big flavor with minimal fuss. If you’re looking to branch out from your usual sourdough routine, this one’s a keeper.
This olive sourdough bread recipe is dedicated to soft spots.
Tips
- I’ve reduced the salt level in this recipe to compensate for the salt content in the olive brine, so you’ll notice that it’s lower than usual.
- Handle the dough gently during the shaping process because the olive chunks and garlic pieces are quite firm and can easily tear your dough. I’ve included a step by step photo guide below to show my process when shaping!
- My bulk fermentation and dough proofing is done at 70-ish degrees fahrenheit, but if you’re in a warm place, your rising times will need to be shortened.
- This recipe calls for bread flour, but that can be substituted with a high protein all purpose flour at a 1:1 ratio, though the bread may not rise as high and the dough may seem a bit wetter to work with. If you’re wanting to use whole wheat flour, I’d recommend subbing out no more than 50-75 grams and only if you’re using bread flour.
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Key Ingredients
olives
I prefer Manzanilla olives for this recipe. Their flavor is slightly smoky and a bit nutty with a tangy bite that pairs so beautifully with sourdough bread. I use the stuffed ones and leave the peppers in the olives while chopping.
Black Pepper
The amount of flavor such a small amount of black pepper brings to this recipe is incredible, it’s false heat lingers on the palate. I like to use coarse ground black pepper versus fine ground – I find the distribution in your loaf is better.
Sourdough Starter
For this recipe, you want to use a fed and active sourdough starter. Your starter should have been fed before beginning and have at least doubled in size.
Psst.. Want to know more about feeding your starter, storing sourdough starter, how to use sourdough discard, or even which is the best jar for your starter? I’ve got tons of guides to help you!
How To Make Olive Sourdough Bread
Make The Dough:
- In a large mixing bowl, add 350g of room temperature water and whisk in 100g of active sourdough starter until mostly combined, then add 500g unbleached bread flour to the sourdough starter blend.
- Using a danish dough whisk, spatula, or spoon mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated. Sprinkle 6g of salt across the surface of the dough.
- Cover the bowl and set aside for 60 minutes.
Stretch And Fold:
- Prior to the first set of stretches and fold, dice 9-10 of stuffed olives (about 100g), finely dice 7-8 cloves of garlic (about 25g). Dimple the dough in your bowl, then spread the chopped olives and garlic across the surface of the dough. Sprinkle 4g of coarse ground black pepper across the dough.
- Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times. This is considered 1 set of stretch and folds.
- Recover the bowl and let the dough rest for 60 minutes.
4. After that, perform the stretch and fold at least two more times, each followed by a rest between 45 and 60 minutes.
Bulk Ferment:
- Complete a fourth and final stretch and fold then cover the bowl and set aside for 2 hours to finish the bulk ferment.
- Observe your dough, at this point, the dough should have risen in the bowl, and have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if the dough is flat it may need more time in the bulk ferment.
Pre-Shape + Shape:
- Uncover the dough and transfer to a floured work surface or countertop. Gently press and spread the dough into a large rectangle. Fold up the bottom third of the dough as though you were folding a letter.
- Then fold in the right then left bottom corner towards the center. Continue rolling up into a batard or log shape. Cover with a kitchen towel or inverted bowl and rest for 30 minutes.
- After the rest, pick up the dough with a dough scraper and flip it over, gently press the dough flat then roll it again.
- Pinch the ends if you’re making a batard or tuck them in if your making a boule. Dust the dough with rice flour then tuck seam side up into a banneton.
Don’t have a banneton basket? I have a guide on bannetons and banneton alternatives!
Prove + Cold Retard:
- Proof the olive sourdough loaf in the banneton or proofing basket for 2-3 hours in a warm place before covering and placing in refrigerator to cold retard for up to 3 days.
- If you want to bake it right after proving, you’re welcome to, but the flavor is better after resting in the fridge.
Bake:
- Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don’t have a dutch oven, I do have a guide on open oven sourdough bread baking.
- Once the oven is preheated, invert the banneton onto a piece of parchment paper.
- Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!
- Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
- Bake the dough at 450f covered for 30 minutes then remove the lid and continue to bake at 450f for 5-10 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 – 210 degrees Fahrenheit internal temperature.
Cool:
- Remove baked sourdough olive bread from the dutch oven and transfer it to a wire rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.
Variations + Substitutions
Batch + Storage
Batch:
This garlic olive sourdough recipe makes one large boule or batard. This is enough for my family of 4 to snack on for at least 2 days! It can be doubled, then divided to make 2 loaves, or tripled, if desired.
Storage:
If you have leftover sourdough, kudos to your self-control! There are a few great ways to store sourdough bread to keep it fresh and delicious after slicing.
For short-term storage, we just place our loaves cut-side down on a cutting board. This method works great for up to 12 hours, though the crust may get a little too crisp if left much longer. It’s our favorite option since we usually finish the loaf before that happens! If you need more time, transfer it to a bread bag after about 16-18 hours to maintain its quality.
Freezing a Whole Loaf:
If you’re looking to store your bread longer, freezing is a fantastic option. To freeze sourdough, let the loaf cool completely to room temperature. Then, wrap it tightly in plastic wrap, place it in a bread bag, seal it, and pop it in the freezer. Your sourdough will stay fresh for 1-2 months. When you’re ready to enjoy it, simply remove it from the freezer, unwrap it, and let it thaw at room temperature for 1-2 hours before slicing and savoring!
Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you’re good to go!
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📖 Printable Recipe
Olive Sourdough with Garlic & Black Pepper
Ingredients
- 350 g water
- 100 g sourdough starter
- 500 g unbleached bread flour
- 6 g coarse sea salt
- 100 g olives approx. 10
- 25 g garlic approx. 8 cloves
- 4 g coarse ground black pepper
Instructions
Make The Dough:
- In a large bowl, add 350g of room temperature water and whisk in 100g of active sourdough starter until mostly combined.
- Dump 500g unbleached bread flour on top of the sourdough starter blend. Using a danish dough whisk, spatula, or spoon mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.
- Sprinkle 6g of salt across the surface of the dough.Cover the bowl and set aside for 60 minutes.
Stretch + Fold:
- Prior to the first stretch and fold, dice 9-10 of stuffed olives (about 100g), finely dice 7-8 cloves of garlic (about 25g). Dimple the dough in your bowl, then spread the prepared olives and garlic across the surface of the dough. Sprinkle 4g of coarse ground black pepper across the dough.
- Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times. This is considered 1 set of stretch and folds.
- Recover the bowl and let the dough rest for 60 minutes. After that, perform the stretch and fold at least two more times, each followed by a rest between 45 and 60 minutes.
Bulk Ferment:
- Complete a fourth and final stretch and fold then cover the bowl and set aside for 2 hours to finish the bulk ferment.
Pre-Shape + Shape:
- Observe your dough, at this point, the dough should have risen in the bowl, and have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if the dough is flat it may need more time in the bulk ferment.
- Uncover the dough and transfer to a floured work surface or countertop. Gently press and spread the dough into a large rectangle. Fold up the bottom third of the dough as though you were folding a letter, then fold in the right then left bottom corner towards the center. Continue rolling up into a batard or log shape. Cover with a kitchen towel or inverted bowl and rest for 30 minutes.
- After the rest, pick up the dough with a dough scraper and flip it over, gently press the dough flat then roll it again.
- Pinch the ends if you’re making a batard or tuck them in if your making a boule. Dust the dough with rice flour then tuck seam side up into a banneton.
Prove + Cold Retard:
- Prove the olive sourdough loaf in the banneton for 2-3 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you’re welcome to, but the flavor is better after resting in the fridge.
Bake:
- Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.
- Once the oven is preheated, invert the banneton onto a sheet of parchment paper. Use a lame, sharp knife, or clean razor blade to score the dough.
- Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
- Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 – 210 degrees Fahrenheit internal temperature.
Cool:
- Remove baked olive garlic bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.
Notes
Batch:
This garlic olive sourdough recipe makes one large boule or batard. This is enough for my family of 4 to snack on for at least 2 days! It can be doubled, then divided to make 2 loaves, or tripled, if desired.Storage:
If you have leftover sourdough, kudos to your self-control! There are a few great ways to store sourdough bread to keep it fresh and delicious after slicing. For short-term storage, we just place our loaves cut-side down on a cutting board. This method works great for up to 12 hours, though the crust may get a little too crisp if left much longer. It’s our favorite option since we usually finish the loaf before that happens! If you need more time, transfer it to a bread bag after about 16-18 hours to maintain its quality. Freezing a Whole Loaf: If you’re looking to store your bread longer, freezing is a fantastic option. To freeze sourdough, let the loaf cool completely to room temperature. Then, wrap it tightly in plastic wrap, place it in a bread bag, seal it, and pop it in the freezer. Your sourdough will stay fresh for 1-2 months. When you’re ready to enjoy it, simply remove it from the freezer, unwrap it, and let it thaw at room temperature for 1-2 hours before slicing and savoring! Freezing Slices:For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you’re good to go!
Recommended Equipment + Ingredients
- Black Pepper Coarse Ground
Nutrition
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