How to Make  Olive Sourdough Bread

Learn how to make this hearty sourdough bread with olives, thyme, and lemon.

Why You'll Love This Recipe

•Full of olives •Made with buttery, meaty, and slightly sweet Castelvetrano olives (or others if you choose). •Aromatic thyme and bright lemon zest


•Bread flour •Whole wheat flour •Water •Salt •Sourdough Starter •Olive oil •Lemon zest •Thyme •Castelvetrano olives

1. Autolyse

Mix the flours together in a bowl, followed by warm water. Let the flour hydrate for an hour before adding the starter.

2. Add Starter and Mix

Pour in the sourdough starter (or levain) and mix until distributed throughout the dough. Rest for 30 minutes.

3. Add Salt, Olive Oil, and Mix

Dimple the salt into the dough, add the olive oil, and continue mixing until no granules of salt remain and it smooths out.

4. Bulk Fermentation

Bulk ferment the dough for about 5 hours in a warm location. Every 30-45 mins, fold the dough to strengthen it a few times.

During the first folds, fold in the olives, lemon zest, and thyme to evenly distribute.

End of Bulk Fermentation

The dough is done fermenting once it's almost doubled in the bowl, is full of bubbles, and feels airy.

5. Shape and Overnight Proof

Shape the bread, place into a banneton, cover, and proof overnight and up to two days in the refrigerator.

6. Score and Bake

The next day, turn out the dough into a Dutch oven and score it with a sharp bread lame or knife.


Bake at 500ºF (260ºC) for 20 minutes with the lid on. Remove the lid, and lower the temp to 450ºF (232ºC) and bake for another 15 minutes.

Cool and Slice

Let the bread cool for at least an hour before slicing. Enjoy this hearty olive loaf with good olive oil, cheeses, or warm ricotta.

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.