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Rustic Olive Sourdough Bread

Author: Charlotte Bothe

Rustic Olive Sourdough Bread Recipe

This loaf's slight tang of sourdough, plus the brininess of olives, are perfectly complementary. The strength of these flavors works well with assertive sandwich fillings such as tuna, smoked fish, or meat. Which is not to say the bread isn't equally good slathered with salted butter, as a side to a Mediterranean-inspired meal.

At a glance

two 8" round loaves.


Choose your measure:

  • 1 cup sourdough starter, ripe (fed) or discard
  • 1 1/4 cups lukewarm water
  • 1/4 cup olive oil
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano
  • 4 1/2 to 4 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 to 1 cup drained, pitted, and coarsely chopped kalamata olives


  1. Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
  2. Cover the dough, and allow it to rise until it's doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it'll deflate somewhat.
  4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
  5. Cover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
  6. Spray the loaves with lukewarm water, and make two fairly deep diagonal slashes in each.
  7. Bake the loaves for 25 to 30 minutes, until they're a very deep golden brown. Remove them from the oven, and cool on a rack.