Roasted Garlic & Green Olive Sourdough Bread Loaf

Green Olive Sourdough
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Salty, tangy and always leaving you wanting more, this Roasted Garlic and Green Olive Sourdough Bread is one of the best loaves we make! And today is the day we’re sharing the recipe with you! We have taken a commonly made Sourdough Olive Loaf to a new high by adding a whole bulb of roasted garlic for mellow sweetness and depth of flavour.

How We Eat This Beautiful Sourdough Loaf?

  • Simply slathered with butter
  • With hummus spread all over it
  • Dipped in olive oil and balsamic vinegar
  • Put some mozzarella or Emmental on a slice of this olive bread and place under a grill for a couple of minutes!
  • Serve as a sidekick to your cheese board
  • Serve with vegetable soups and stews
  • Toast and drizzle some honey on it (honestly, olives, roasted garlic and honey work so well!)
Green Olive Sourdough

My Roasted Garlic & Green Olive Sourdough Bread Timeline:

I start the day before I want my bread ready for the next day’s lunchtime.

Day 1:

  • 7:00 am: Feed starter and leave for 5-6 hours to double in size. Roast the garlic bulb.
  • 12:00 pm: Autolyse and mix the add-in ingredients (olives, garlic, thyme) together.
  • 1:00 pm: Add the rest of the ingredients and make the dough. Leave for 30 minutes.
  • 2:00 pm: First set of coil folds (or stretch and folds).
  • 2:30 pm: Second set of folds incorporating the add-in ingredients.
  • 3:00 pm: Third set of folds.
  • 3:30 pm: Fourth set of folds.
  • 4:00 pm: Fith set of folds.
  • 4:30 pm: Sixth set of folds. Then leave for 2 hours undisturbed.
  • 6:30 pm: Shape the loaf and place in the fridge to cold-prove overnight.

Day 2:

  • Morning: Preheat the oven, score, bake and cool.

Step-by-Step Roasted Garlic & Olive Sourdough Bread Recipe:

Day 1:

Prepare the Add-In Ingredients:

Preheat the oven to 200°C Fan. Cut the top of the bulb of garlic off, drizzle with olive oil and wrap in foil. Place in the oven for 40 minutes. Then unwrap and let it cool slightly so that you can handle it with your fingers.

Halve the olives and place them in a bowl. Add thyme. Finally, squeeze all the roasted garlic flesh into the same bowl and mix. Cover and place in the fridge until you’re ready to use it.

To Make the Sourdough:

When your starter is almost doubled in size, in your stand mixer bowl, mix strong white bread flour and water. Mix into a rough dough, cover and leave for 1 hour to autolyse.

After an hour, to your rough flour mixture, add the starter, salt and whole wheat flour. In a stand mixer with a dough hook attachment, knead the dough for approx 5 minutes.

Tip the dough into a lightly oiled dish. Cover and leave at room temperature for 30 minutes. After 30 minutes, perform a set of coil or stretch and folds. Cover and leave for another 30 minutes.

Uncover the bowl, and whilst folding the dough for the second time, incorporate your olive, garlic and thyme mixture. Cover and leave at room temperature again for 30 minutes.

Repeat the folds every 30 minutes four more times. After the last one, cover and leave the dough to rest at room temperature for 2 hours undisturbed.

It is now time to shape your sourdough loaf. Place the dough onto your kitchen surface. Using a dough scraper, form the dough into a tight round ball. See the video above for the technique.

Take a large bowl and line it with a clean tea towel (alternatively use a bread proving basket). Flour it well and place the formed ball of dough into it. Cover the top with tea towel corners and place it into a bag to avoid the dough drying out. Place it in the fridge overnight (or up to 24 hours).

Day 2:

In the morning, turn the oven on to preheat to 240°C. As the over is warming up, put a cast iron pan that you are going to cook your sourdough in as well as a shallow dish filled with water in the oven (this will create steam)

Take the preheated cast-iron pan out of the oven. Swiftly turn the dough out onto a piece of parchment paper and pop the dough into your pan (take care, as it will be very hot). Dust the top of the loaf with flour. Work quickly to score the loaf with a sharp razor/ bread scoring tool.

Immediately place the loaf in the oven and bake for approx 40-45 minutes. Check the bread after 35 minutes. If it is colouring too much, cover the top with a large piece of foil.

Your cooked sourdough should have formed a good crust and the loaf should sound hollow when tapped on the base. Transfer onto a cooling rack and cool for at least a couple of hours before you cut into it.


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Green Olive Sourdough

Roasted Garlic & Green Olive Sourdough Bread

Salty, tangy and always leaving you wanting more, this Roasted Garlic and Green Olive Sourdough Bread is one of the best loaves we make! And today is the day we're sharing the recipe with you! We have taken a commonly made Sourdough Olive Loaf to a new high by adding a whole bulb of roasted garlic for some mellow sweetness and depth of flavour.
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Prep Time 30 mins
Cook Time 35 mins
Fermening & Proving: 17 hrs
Total Time 18 hrs 5 mins
Course Bread, Side Dish
Cuisine Mediterranean, Sourdough
Servings 12 slices
Calories 129 kcal

Equipment

  • 26-28 cm Cast-Iron Skillet
  • Stand Mixer with a Dough Hook Attachment

Ingredients
 
 

  • 150 g active sourdough starter 100% hydration
  • 280 g strong white flour
  • 220 ml water
  • 75 g whole wheat flour
  • 5 g salt

Extras:

  • 100 g pitted green olives
  • 1 tsp dried thyme
  • 1 small garlic bulb

Instructions
 

Day 1:

    Prepare the Add-In Ingredients:

    • Preheat the oven to 200°C Fan. Cut the top of the bulb of garlic off, drizzle with olive oil and wrap in foil. Place in the oven for 40 minutes. Then unwrap and let it cool slightly.
    • Halve the olives and place them in a bowl. Add thyme. Finally, squeeze all the roasted garlic flesh into the same bowl and mix. Cover and place in the fridge until you're ready to use it.

    To Make the Sourdough Bread:

    • When your starter is almost doubled in size, in your stand mixer bowl, mix strong white bread flour and water. Mix into a rough dough, cover and leave for 1 hour to autolyse.
    • After an hour, to your rough flour mixture, add the starter, salt and whole wheat flour. In a stand mixer with a dough hook attachment, knead the dough for approx 5 minutes.
    • Tip the dough into a lightly oiled dish. Cover and leave at room temperature for 30 minutes. After 30 minutes, perform a set of coil or stretch and folds. Cover and leave for another 30 minutes.
    • Uncover the bowl, and whilst folding the dough for the second time, incorporate your olive, garlic and thyme mixture. Cover and leave at room temperature again for 30 minutes.
    • Repeat the folds every 30 minutes four more times. After the last one, cover and leave the dough to rest at room temperature for 2 hours undisturbed.
    • It is now time to shape your sourdough loaf. Place the dough onto your kitchen surface. Using a dough scraper, form the dough into a tight round ball. See the video above for the technique.
    • Take a large bowl and line it with a clean tea towel (alternatively use a bread proving basket). Flour it well and place the formed ball of dough into it. Cover the top with tea towel corners and place into a bag to avoid the dough drying out. Place it in the fridge overnight (or up to 24 hours).

    Day 2:

    • In the morning, turn the oven on to preheat to 240°C. As the over is warming up, put a cast iron pan that you are going to cook your sourdough in as well as a shallow dish filled with water in the oven (this will create steam)
    • Take the preheated cast-iron pan out of the oven. Swiftly turn the dough out onto a piece of parchment paper and pop the dough into your pan (take care, as it will be very hot). Dust the top of the loaf with flour. Work quickly to score the loaf with a sharp razor/ bread scoring tool.
    • Immediately place the loaf in the oven and bake for approx 35-40 minutes. Check the bread after 35 minutes. If it is colouring too much, cover the top with a large piece of foil.
    • Your cooked sourdough should have formed a good crust and the loaf should sound hollow when tapped on the base. Transfer onto a cooling rack and cool for at least a couple of hours before you cut into it.

    Nutrition

    Calories: 129kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 293mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 37IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword Green Olive Sourdough, Olive & Garlic Sourdough, Olive Sourdough, Olive Sourdough Recipe, Roasted Garlic Sourdough, Sourdough Ideas, Sourdough recipes, Sourdough with Green Olives, Sourdough with Roasted Garlic
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    Green Olive Sourdough

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