Olive & Parmesan Sourdough
Olive & Parmesan Sourdough

Olive & Parmesan Sourdough

This is great to add to your summer picnic spread, or for sandwiches and toast. The olives add a delicious salty tang, and the thyme and Parmesan make this a super flavorful loaf to bake in your Krustic Dutch oven.

Oval Timeless loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 45 Minutes

INGREDIENTS:

  • 50g bubbly, active sourdough starter
  • 360g water, lukewarm
  • 430g bread or all-purpose flour
  • 70g wholemeal flour
  • 6g sea salt
  • 100g olives, black or pimento, sliced or diced, drained and dried
  • 75g hard Parmesan cheese, freshly shaved
  • 1 sprig thyme, leaves picked

METHOD:

  1. In a large bowl, combine the starter and water and whisk until well combined.
  2. Add flours and salt, mix with a dough whisk to form a shaggy dough.
  3. Leave to autolyse for 30 minutes to 1 hour, then pick up handfuls of the dough and fold over into the centre, repeat until you have a smooth dough ball. Place back into the bowl, cover with a tea towel and rest 1 hour.
  4. Perform stretch and folds by taking one edge of the dough and lifting it up, folding it over and pressing down into the dough. Rotate bowl 90 degrees and repeat until you have done this four times.
  5. Cover and rest for a further hour. Repeat a second set of stretch and folds, adding the olives in as you do so.
  6. Cover and bulk ferment a further 3-4 hours or until the dough is risen and puffy, has bubbles on the surface and has no more than doubled in size.
  7. Tip dough out onto a clean surface and stretch out into a rectangle.
  8. Sprinkle the thyme leaves and parmesan over the dough.
  9. Fold up the top third, then the bottom third, rotate 90 degrees and roll up into a tight log.
  10. Place seam-side up into a well-floured banneton. Cover with plastic wrap or a banneton cover and rest 20 minutes. Pinch the seams of the dough together, cover, and refrigerate overnight.
  11. When ready to bake, place your Krustic Dutch oven inside the oven and preheat to 450°F for 45 minutes.
  12. Place dough, seam side down onto the Silicone Transfer Mat and score as desired.
  13. Lower it into the Dutch oven and bake, covered, for 25 minutes. Remove lid and bake a further 20 minutes until golden brown.
  14. Cool before slicing.
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GALLERY:

NOTES:

  • You can add any kind of olives, just be sure you pat them as dry as possible with a paper towel before adding to the dough.
  • Swap the parmesan cheese out for any hard cheese.
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