Bread & Pizza

Black Olive Dried-Sourdough Bread

We used dried sourdough with Italian 00 flour, aka simple bread flour, made a crunchy 500g loaf and a Mediterranean touch with the addition of black olives.

Sourdough bread is easier to digest, higher in minerals, taste good.

Makes a 500 g loaf, Preparation time 10 mins + 4 h rise, Baking time about 30 mins

  • 500 g flour 00 or simple bread flour
  • 35 g dried sourdough
  • 20 g salt
  • 15 g sugar
  • 310 ml warm water or room temperature
  • Pitted black olives 40 g


Chop black olives or cut them into rounds.

In a bowl start by mixing the flour with salt and sugar, then add the dried sourdough, a little water and start kneading a bit. Now add the chopped olives, water a little at a time, knead with your hands for about 10 minutes until the dough is smooth.

Put the dough back into the bowl with a little flour, cover with a cloth and let it rise for about 4 hours or until it doubles.

Tip: to help the rising process you can preheat the oven to about 60 C for 10 mins, then turn it off and put the bowl in the oven.

Take the dough, shape it as you like, put it back on the baking tray covered with lightly floured baking paper.

Leave the dough to rise for another 40 minutes in a warm or even warm place, covered with a kitchen cloth. Bake to 200 C and for about 25-30 minutes.

Tip: baking time depends not only on the oven but also on the shape of the dough.

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