🫒 Kalamata Olive & Fresh Rosemary Sourdough

Briny olives. Fresh rosemary. Crispy crust. Chewy sourdough. Basically, the loaf that makes dinner optional.

Some sourdough loaves are meant to be admired.

This one is meant to be torn apart while it's still warm.

This Kalamata Olive & Fresh Rosemary Sourdough combines a beautifully crisp crust and chewy open crumb with salty Kalamata olives and fragrant fresh rosemary.

The olives bring little bursts of briny, savory flavor while the rosemary adds a fresh, aromatic note that makes the entire kitchen smell like you've suddenly become a very serious baker.

It's rustic, flavorful, incredibly versatile, and surprisingly simple to make.

Serve it alongside soup, turn it into a sandwich, toast it with butter, dip it into olive oil, or simply tear off a piece and eat it standing at the kitchen counter.

Because apparently that's what happens when there's fresh sourdough in the house. 🐿️

🫒 Why You'll Love This Sourdough

🍞 The Quick Version

🥣 Ingredients

1. Prepare the Olives & Rosemary

Drain the Kalamata olives thoroughly.

If they're particularly wet, pat them dry with paper towel.

Roughly chop the olives into bite-sized pieces.

Finely chop the fresh rosemary.

2. Mix the Dough

In a large mixing bowl, combine the water and active sourdough starter.

Stir until the starter is mostly dispersed throughout the water.

Add the bread flour and mix until there are no obvious dry patches.

Cover the bowl and let the dough rest for approximately 30 minutes.

3. Add the Salt

Sprinkle the salt over the rested dough.

Using wet hands, pinch and fold the dough repeatedly until the salt is fully incorporated.

Work the dough gently until it begins to feel smoother and more elastic.

4. Stretch & Fold

Over the next 2 hours, perform approximately 3–4 sets of stretch-and-folds, spacing each set about 30 minutes apart.

To stretch and fold, grab one side of the dough, gently stretch it upward, and fold it over the center.

Rotate the bowl and repeat on all four sides.

As the dough develops strength, it should become smoother, stronger, and more elastic.

Don't fight the dough. Gentle hands make happy sourdough. 🐿️

5. Add the Kalamata Olives & Rosemary

Add the chopped Kalamata olives and fresh rosemary during the second stretch-and-fold.

Gently spread the ingredients over the dough.

Fold the dough over itself to trap the olives and rosemary inside.

Continue with the remaining stretch-and-folds, gently distributing the fillings throughout the dough.

6. Bulk Fermentation — 2–4 Hours

After your final stretch-and-fold, cover the dough and let it continue fermenting at room temperature for approximately 2–4 hours.

Look for dough that has become noticeably puffier, smoother, and more elastic, with visible bubbles developing throughout.

The dough does not necessarily need to double during bulk fermentation.

7. Shape the Loaf

Turn the fermented dough onto a lightly floured work surface.

Gently shape it into a round by folding the edges toward the center and creating surface tension.

Flip the dough seam-side down and use your hands or a bench scraper to gently tighten the surface.

Try not to crush all those beautiful fermentation bubbles.

8. Into the Banneton & Refrigerator

Place the shaped dough seam-side up into a well-floured banneton.

Cover it well.

Place the banneton directly into the refrigerator for an overnight cold ferment.

Let the dough cold ferment for approximately 8–16 hours.

This slow fermentation develops flavor while making the dough easier to score and handle.

9. Score & Bake

The next day, preheat your Dutch oven and oven to 450°F (232°C) for approximately 30–45 minutes.

Carefully turn the cold dough onto a piece of parchment paper.

Score the top with a sharp bread lame or knife.

Carefully transfer the dough into the hot Dutch oven.

Bake covered for approximately 20 minutes.

Remove the lid and continue baking for another 20–25 minutes, or until the crust is a deep golden brown.

10. 🌬️ Let It Cool

Remove the loaf from the Dutch oven and place it on a wire rack.

Now comes the hardest part.

Let the loaf cool completely before slicing — ideally at least 1–2 hours.

Yes, it smells amazing.

Yes, you want to cut it immediately.

But cutting too early can compress the crumb and leave you with a gummy interior.

🌟 What You'll Get

🍽️ How to Serve It

This loaf is incredibly versatile.

• 🧈 Toast it with salted butter.
• 🥣 Serve it alongside tomato or vegetable soup.
• 🧀 Turn it into a grilled cheese sandwich.
• 🥑 Top it with avocado and a sprinkle of sea salt.
• 🍳 Serve it with eggs for breakfast.
• 🫒 Dip it into olive oil and balsamic vinegar.
• 🥪 Use it for an unforgettable sandwich.

Or just tear off a piece while standing in the kitchen.

👩‍🍳 Sourdough Pro Tips

Baker's Warning

This loaf contains Kalamata olives and fresh rosemary.

Once it comes out of the oven, you may suddenly develop the uncontrollable urge to drizzle everything in olive oil and call it dinner.

Honestly... we support it. 🫒🌿

🫙 How to Store This Sourdough

Once completely cooled, store the loaf at room temperature in a bread bag or other breathable container.

For longer storage, slice the loaf and freeze it in an airtight freezer-safe bag.

Toast individual slices directly from frozen whenever you need a quick piece of sourdough goodness.

📚 Continue Your Sourdough Journey

Keep learning, baking, experimenting, and finding delicious ways to use your sourdough starter.

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🫒🌿 Happy Baking!

Bake the loaf.

Slice it thick.

Add the butter.

And try not to eat the entire loaf standing at the counter. 🐿️🍞🌿