Rustic Olive and Parmesan Sourdough Bread Loaf

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For fans of homemade bread and olives, combining these two loves into a single loaf might seem like a dream come true. The Rustic Olive and Parmesan Sourdough Bread Loaf is exactly that – a flavorful, artisan bread that’s not only delicious but also boasts a delightful texture, thanks to the unique blend of briny olives and savory parmesan cheese. This recipe is perfect for both novice and experienced bakers looking to add an Italian twist to their sourdough repertoire. Follow these step-by-step instructions to bake your own olive and parmesan sourdough loaf.

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Ingredients Needed for Olive and Parmesan Sourdough Loaf

Flour

The foundation of any bread, flour, provides structure. For this recipe, using all-purpose flour is a good start, but incorporating whole wheat flour or rye flour can add depth to the flavor and nutrition. Whole wheat flour contributes a nutty taste and denser texture, while rye flour offers a slight tanginess that complements the olives and cheese beautifully.

Active Sourdough Starter

This is the leavening agent that will cause your bread to rise without the need for commercial yeast. A well-maintained, room-temperature sourdough starter brings not only lift but also a complex, slightly tangy flavor profile that’s characteristic of sourdough bread. Ensuring your starter is active and bubbly before use is key to a well-risen loaf.

Luke Warm Water

Water activates the sourdough starter and hydrates the flour, forming the dough. Lukewarm water is ideal as it encourages the fermentation process of the sourdough starter, leading to a better rise and more flavorful bread.

Salt

Salt is essential for flavor but also for regulating yeast activity and strengthening gluten structure. It brings out the flavors of the olives and cheese, making them more pronounced in the finished loaf.

Olive Oil

Adding olive oil to the dough introduces moisture and richness, contributing to a tender crumb and flavorful crust. Olive oil also echoes the olive theme of the bread, enhancing the Mediterranean character of the loaf.

Manzanilla Olives

Manzanilla olives (or as we call them “green olives”) are just one variety you can use in this bread. Their mild flavor and firm texture make them an excellent choice, but don’t hesitate to experiment with kalamata olives, castelvetrano olives, or a mix of green and black olives. Pitted olives should be sliced or chopped to distribute evenly throughout the dough.

Parmesan Cheese

Parmesan cheese adds a savory depth and a hint of nuttiness to the bread. Grating the cheese allows it to meld into the dough and create pockets of cheesy goodness. For a different taste, you might also explore using other aged cheeses.

Optional Ingredients

• Lemon Zest: Adds a bright, citrusy note that cuts through the richness of the olives and cheese, providing a refreshing contrast.
• Black Olives or Red Peppers: Introducing different types of olives or even some chopped red peppers can add color, texture, and varying flavors to your loaf, making it visually appealing and even more delicious.

Supplies Needed for Olive and Parmesan Sourdough Loaf

Large Mixing Bowl

A spacious mixing bowl is essential for combining your flour, water, sourdough starter, and other ingredients. The size matters because it needs to accommodate the dough’s expansion during the bulk fermentation process without spilling over. You can also use a stand mixer with a dough hook, but I find clean up much easier with just using a large bowl and wooden spoon or my hands.

Dutch Oven

The Dutch oven is a game-changer for home bakers aiming to achieve that bakery-quality crust. It traps steam inside during the initial baking phase, mimicking the steam-injected ovens found in professional bakeries. This steam is crucial for developing a golden, crispy crust while keeping the inside of the loaf moist and airy.

Kitchen Scale

Precision is key in baking, especially with sourdough recipes. A kitchen scale allows you to measure your ingredients accurately, ensuring consistency and success with each loaf you bake. This is particularly important for the flour and water ratios, which significantly affect the dough’s hydration and overall texture.

Plastic Wrap or Kitchen Towel

Covering your dough during resting and proofing stages is vital to prevent it from drying out. A piece of plastic wrap or a damp kitchen towel works perfectly for this purpose, helping to maintain the dough’s moisture content while it ferments and rises.

Razor Blade or Sharp Knife

Scoring your dough right before baking is not just for aesthetics; it allows the bread to expand properly in the oven. A razor blade or a very sharp knife ensures clean, precise cuts, guiding the bread’s expansion and helping achieve that beautiful, artisanal look.

Parchment Paper

Using parchment paper makes transferring your dough into the hot Dutch oven safer and easier. It also helps prevent the bottom of your bread from burning and ensures the loaf doesn’t stick to the Dutch oven.

Bench Scraper

A bench scraper is invaluable for handling and shaping your high-hydration sourdough dough. It helps cleanly move the dough from surface to surface, divide the dough if making multiple loaves, and shape the dough with less stickiness and mess.

Optional Supplies

• Coil Fold Technique Tools: Implementing coil folds can greatly improve your dough’s structure. Using a wet hand or a silicone spatula can help manage the dough gently without deflating it.
• Cast Iron Skillet or Baking Stone: For those looking to bake directly on a surface rather than inside a Dutch oven, a preheated cast iron skillet or baking stone can provide excellent heat distribution.
• Digital Thermometer: To ensure your water is at the perfect lukewarm temperature, a digital thermometer can remove all guesswork, creating the ideal environment for your sourdough starter to thrive.

Instructions on Making Olive and Parmesan Sourdough Loaf

Step 1: Combine the Ingredients

In a large mixing bowl, combine 3 cups of flour with 1/2 cup of active sourdough starter and 1.5 cups of lukewarm water. To this mixture, also add 3 tablespoons of olive oil. Mix until you form a rough, shaggy dough. This initial combination allows the flour to hydrate properly and begins the gluten development process. Let the mixture rest for about 30 minutes; this rest period is called autolyse.

Step 2: Begin Stretch and Folds

After the 30-minute rest, start the first of 3-4 sets of stretch and folds, to be done every 30 minutes. This technique involves gently lifting and folding the dough over itself in the bowl to develop strength and structure. It’s a gentle way to work the dough without kneading.

Step 3: Incorporate Olives, Salt, and Parmesan

During the second set of stretch and folds, evenly sprinkle 2 teaspoons of salt over the dough. Then, add 8 oz of sliced manzanilla olives and 1 cup of grated parmesan cheese into the dough. Fold the dough over a few times to incorporate the ingredients thoroughly. If you’re adding optional ingredients like lemon zest, now is the time to mix them in.

Step 4: Complete Stretch and Folds

Continue with the remaining sets of stretch and folds, if there are any left. Remember, the goal is to perform 3-4 total sets of stretch and folds every 30 minutes. This process not only helps distribute the newly added ingredients but also continues to build the dough’s structure.  The dough is less likely to stick to you if you perform these stretch and folds with wet hands.  

Step 5: Bulk Fermentation

Once the stretch and folds are complete, cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature in a warm spot of your kitchen. This bulk fermentation phase is crucial for the dough to rise and develop flavor. The process can take anywhere from 4 to 12 hours, depending on your kitchen’s temperature and the activity level of your sourdough starter.

Step 6: Shape the Dough

After the dough has doubled in size and shows plenty of bubbles, gently shape it on a lightly floured surface into a round or oval loaf, trying to keep as much air in the dough as possible.

Step 7: Second Proof

Place the shaped dough, seam side up, into a medium bowl lined with a well-floured piece of parchment paper. Cover it and let it rest for another 1-2 hours, or until the dough has risen slightly and is puffy.

Step 8: Preheat Your Oven and Dutch Oven

About 30 minutes to an hour before your dough is ready to bake, preheat your oven to 450°F (230°C), placing the Dutch oven inside to get hot.  While your dutch oven is preheating place your bread dough in the refrigerator.  It is much easier to score if chilled.

Step 9: Score and Bake

Transfer the dough into the preheated Dutch oven using the parchment paper. Cover the surface of the dough lightly with flour and score the top of the loaf with a razor blade or sharp knife. Cover with the lid and bake for about 30 minutes. Then, remove the lid and continue baking for another 15-20 minutes until golden brown.

Step 10: Cool

Carefully remove the bread from the Dutch oven and cool it on a wire rack for at least an hour before slicing. This allows the bread to set properly and develop the best flavor and texture.

Why This Recipe Is a Must-Try

This Rustic Olive and Parmesan Sourdough Bread Loaf isn’t just another sourdough recipe. It’s a celebration of flavors that pays homage to the Mediterranean’s rich cooking traditions. The salty olives, paired with the umami of parmesan cheese, create a loaf that’s bursting with flavor in every bite.

Remember, sourdough baking is as much an art as it is a science. Don’t hesitate to experiment with different types of olives or adjust the hydration level of your dough to suit your taste and baking environment. If you enjoy adding “different” inclusions, give our Cranberry and Walnut Sourdough Loaf!

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