Golden, crusty sourdough bread bursting with juicy sun-dried tomatoes and briny olives. Perfect for dipping, sandwiches, or sharing with friends!

Savory Sourdough Bread with Sun-Dried Tomatoes and Olives: The Ultimate Mediterranean Loaf

this Recipe

Imagine biting into a warm, crusty loaf of sourdough bread where every mouthful delivers the rich, tangy flavors of the Mediterranean. This savory sourdough bread with sun-dried tomatoes and olives is your ticket to creating an easy, homemade loaf that’s packed with bold, savory goodness. Whether you’re a seasoned baker or just starting your sourdough journey, this recipe delivers the best of both worlds: the artisanal satisfaction of homemade bread and the vibrant taste of sun-drenched Mediterranean ingredients.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of tangy sourdough, sweet sun-dried tomatoes, and briny olives creates a symphony of tastes in every slice.
• Artisan Quality at Home: With a crackling crust and chewy interior, this loaf rivals your favorite bakery’s best offerings.
• Versatile and Delicious: Perfect for sandwiches, dipping in olive oil, or simply enjoying with butter—this bread is a crowd-pleaser.
• Healthy and Wholesome: Packed with nutrients from whole grains and healthy fats from olives, it’s a nourishing addition to any meal.

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Discover how to make the ultimate Mediterranean sourdough bread with sun-dried tomatoes and olives. This easy recipe delivers artisan-quality loaves with bold flavors and a crackling crust. Perfect for beginners and experts alike!

Ingredients for the Ultimate Mediterranean Sourdough Loaf

Gather these high-quality ingredients to create your masterpiece:

• Active Sourdough Starter: 100g (fed and bubbly, ready to bake)
• Bread Flour: 400g (high protein content for a strong crumb)
• Whole Wheat Flour (Optional): 50g (adds depth of flavor and nutrients)
• Filtered Water: 325g (room temperature for optimal dough development)
• Fine Sea Salt: 10g (essential for flavor and fermentation control)
• Sun-Dried Tomatoes: 60g, roughly chopped (rehydrate dry ones in hot water for 15-20 minutes, then drain and pat dry)
• Pitted Olives: 80g, roughly chopped (Kalamata or Castelvetrano olives work beautifully)
• Optional Additions: 1 tablespoon fresh rosemary or oregano, finely chopped (for an extra herbaceous note)

Step-by-Step Instructions: Crafting Your Mediterranean Masterpiece

Step 1: Prepare the Autolyse (30-60 minutes)

Begin by hydrating your flour to kickstart gluten development:

1. In a large bowl, combine the bread flour, whole wheat flour (if using), and water. Mix until no dry flour remains—it will look shaggy and stiff.
2. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30-60 minutes. This resting period allows the flour to fully hydrate and gluten to begin forming naturally.

Step 2: Incorporate Starter and Salt (10-15 minutes)

Now it’s time to add your starter and salt to the dough:

1. After the autolyse, add your active sourdough starter directly on top of the dough. Gently dimple it in with wet fingers.
2. Sprinkle the salt evenly over the dough.
3. Mix by hand, squeezing and folding the dough until the starter and salt are fully incorporated. This may feel messy at first, but keep going for 5-10 minutes until the dough feels stronger and more cohesive.

Step 3: Perform Stretch and Folds with Add-ins (2.5-3 hours)

Develop gluten and incorporate your Mediterranean flavors:

1. After mixing, let the dough rest for 30 minutes.
2. First Stretch and Fold: With wet hands, gently stretch a portion of the dough upward and fold it over itself toward the center. Rotate the bowl and repeat 3-4 times to build strength. Cover and rest for 30 minutes.
3. Add Sun-Dried Tomatoes and Olives: After the first rest, flatten the dough slightly. Sprinkle the chopped sun-dried tomatoes and olives (and herbs, if using) evenly over the surface. Perform another set of stretch and folds to distribute the add-ins throughout the dough.
4. Continue Stretch and Folds: Repeat stretch and folds every 30 minutes for the next 2-2.5 hours. By the end, the dough should be elastic, bubbly, and increased in volume by about 20-30%.

Step 4: Pre-Shape the Dough (20 minutes)

Prepare the dough for its final shape:

1. Gently tip the dough onto a lightly floured surface.
2. Using a bench scraper or your hands, form the dough into a loose round. Be gentle to avoid deflating it—just create some surface tension.
3. Cover with a damp cloth or inverted bowl and let it rest for 20 minutes. This relaxation period makes final shaping easier.

Step 5: Final Shape and Cold Proof (12-18 hours)

Enhance flavor and improve handling with a cold proof:

1. Lightly flour your work surface and a banneton (proofing basket) or a bowl lined with a floured kitchen towel.
2. Flip the dough so the sticky side is up. Shape it into a tight boule or batard, creating surface tension by gently pulling the dough toward you.
3. Carefully transfer the shaped dough, seam-side up, into your prepared banneton.
4. Cover and refrigerate for 12-18 hours (up to 24 hours). This slow fermentation deepens the flavor and makes scoring easier.

Step 6: Bake to Golden Perfection (40-45 minutes)

Transform your dough into a beautiful, crusty loaf:

1. Preheat Your Oven and Dutch Oven: Place your Dutch oven (with lid) in the oven and preheat to 475°F (245°C) for at least 45 minutes.
2. Score and Bake with Steam: Carefully remove the hot Dutch oven. Invert your dough from the banneton into the pot. Score the top with a sharp razor or knife in a single deep slash or decorative pattern.
3. Bake Covered: Place the lid on and bake for 20 minutes to trap steam and promote oven spring.
4. Finish Uncovered: Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).

Step 7: Cool Completely (2-3 hours)

Patience is key to a perfect loaf:

1. Transfer the baked loaf to a wire rack immediately after removing from the oven.
2. Allow it to cool completely for at least 2-3 hours. Slicing too soon will result in a gummy texture—resist the temptation!

Tips & Tricks for Sourdough Success

• Embrace the Stickiness: Sourdough dough can be sticky, especially with higher hydration. Use wet hands during stretch and folds, and a light dusting of flour during shaping to make handling easier.
• Monitor Kitchen Temperature: Your kitchen’s warmth affects fermentation time. Warmer kitchens speed it up; cooler ones slow it down. Learn to read your dough’s cues rather than relying solely on time.
• Practice Patience: Each step in sourdough baking requires its own time. Rushing the process will compromise the final texture and flavor of your loaf.
• Listen to Your Dough: It will tell you when it’s ready. Look for bubbles, volume increase, and a slightly jiggly texture during bulk fermentation.
• Experiment with Add-ins: Feel free to swap sun-dried tomatoes for roasted red peppers or olives for capers. The dough is forgiving and adaptable!

Storage Instructions

Keep your Mediterranean sourdough fresh and delicious:

• Room Temperature: Store the cooled loaf in a bread box or wrapped in a clean kitchen towel for up to 3 days. Avoid plastic bags, which trap moisture and make the crust soggy.
• Refrigerator: For longer storage, wrap the loaf tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. Reheat slices in a toaster or oven to restore crispness.
• Freezer: Slice the loaf before freezing for convenient portions. Wrap slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Toast directly from frozen for the best results.

Variations: Customize Your Mediterranean Loaf

Make this recipe your own with these delicious variations:

• Herb-Infused: Add 1 tablespoon of fresh thyme, basil, or oregano along with the sun-dried tomatoes and olives for a fragrant twist.
• Cheesy Delight: Fold in 100g of crumbled feta or shredded mozzarella for a rich, savory loaf that’s perfect for snacking.
• Spicy Kick: Mix in 1 teaspoon of red pepper flakes or finely chopped jalapeños for a spicy Mediterranean-inspired bread.

Serving Suggestions: Enjoy Your Homemaught Bread

Pair your freshly baked loaf with these delightful ideas:

• Mediterranean Platter: Serve slices with hummus, tzatziki, olives, and marinated artichokes for a vibrant appetizer spread.
• Gourmet Sandwich: Layer your bread with fresh mozzarella, tomato slices, basil, and balsamic glaze for a caprese-style sandwich.
• Soup Companion: Dip warm slices into a bowl of creamy tomato soup or hearty minestrone for a comforting meal.

Frequently Asked Questions

Get answers to common questions about this delicious recipe:

1. Can I make this recipe ahead of time? Absolutely! After shaping, you can refrigerate the dough for up to 24 hours before baking. This cold proof enhances flavor and makes the dough easier to handle.
2. Is this recipe vegan? Yes, this sourdough bread is naturally vegan as it contains no animal products. Just ensure your sourdough starter is vegan-friendly (no dairy or honey).
3. How long does this bread keep? At room temperature, the loaf stays fresh for 3 days. For longer storage, freeze slices and toast as needed. The crust may soften slightly in the fridge, but reheating restores its crispness.
4. Can I use a different type of flour? You can substitute up to 50% of the bread flour with whole wheat flour for a nuttier flavor. Alternatively, use all-purpose flour, though the texture may be slightly less chewy.
5. What if my sourdough starter isn’t ready? Your starter should be bubbly and active, doubling in size within 4-12 hours of feeding. If it’s not ready, feed it and wait until it passes the float test before starting the recipe.

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