Is olive sourdough good?

Yes, olive sourdough is a great choice if you like bold flavors. The tangy sourdough base pairs well with salty, briny olives, creating a chewy, flavorful loaf with a crisp crust. It works well on its own, with olive oil, or alongside soups and pasta dishes. Many bakers find it more interesting than plain sourdough thanks to the added texture and taste from the olives.

Can I add olives to my sourdough?

Yes, you can easily add olives to your sourdough. Chop them and pat them dry before folding them in during an early stretch and fold, so they don't get crushed. Kalamata or Castelvetrano olives both work well. Just be careful not to overmix, and avoid adding them too early in the process to prevent discoloring the dough.

Olive Sourdough Bread (Easy Recipe with Kalamata Olives)

Ingredients

Scale

500g bread flour
350g water (70% hydration)
100g active sourdough starter
10g sea salt
150g Kalamata or Castelvetrano olives, chopped

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Instructions

Mix: Combine flour and water until no dry patches remain, cover, and let sit.
Autolyse: Rest 30–60 minutes so the flour hydrates and gluten starts developing.
Add starter and salt: Fold in with wet hands until fully incorporated — this starts bulk fermentation.
Bulk fermentation: Rise at room temperature 4–6 hours, until noticeably puffier and larger.
Fold in olives: During an early stretch and fold, gently work in the chopped olives without crushing them.
Stretch and folds: Every 30–45 minutes, do 3–4 rounds, pulling and folding the dough over itself on all sides.
Turn out: Once light, jiggly, and bubbly on top, turn onto a floured counter.
Shape: Form a tight round or oval, building tension with a bench scraper.
Cold proof: Place seam-side up in a floured banneton and refrigerate 8–12 hours.
Preheat: Heat the Dutch oven inside your oven to 450°F for 30–45 minutes.
Score: Turn dough onto parchment and score confidently.
Bake covered: Bake 20 minutes with the lid on.
Bake uncovered: Bake 20–25 minutes more until deep golden and hollow-sounding.
Cool: Rest on a wire rack 1–2 hours before slicing.

Notes

Don’t overmix the olives — a few gentle folds are all it takes. Overworking them bruises the olives and muddies the dough.

Author: Natasha Krajnc