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

There’s an undeniable magic to sourdough bread. From the humble beginnings of a bubbly starter to the crackling crust and chewy interior of a freshly baked loaf, it’s a journey of patience, passion, and unparalleled flavor. But what if you could elevate that experience even further, infusing it with the vibrant, sun-kissed tastes of the Mediterranean? Imagine a loaf that transports you straight to a sun-drenched Italian piazza or a bustling Greek market with every bite. That’s precisely what we’re going to achieve today with our recipe for Savory Sourdough Bread with Sun-Dried Tomatoes and Olives.

This isn’t just any sourdough; it’s an ultimate Mediterranean loaf, packed with the tangy sweetness of rehydrated sun-dried tomatoes and the briny goodness of your favorite olives. This recipe is designed for both seasoned sourdough bakers looking to add a new dimension to their repertoire and adventurous beginners ready to tackle a slightly more complex, yet incredibly rewarding, project. Prepare to fill your kitchen with aromas that will make your mouth water and impress anyone lucky enough to share a slice.

The Irresistible Allure of Mediterranean Flavors

Why do sun-dried tomatoes and olives make such a perfect pairing for sourdough? The answer lies in their complementary flavor profiles and the inherent tang of naturally leavened bread. Sourdough’s signature sour notes provide an ideal canvas, cutting through the richness and enhancing the depth of these beloved Mediterranean ingredients.

Sun-Dried Tomatoes: These little gems are flavor powerhouses. When dried, their natural sugars intensify, creating a concentrated sweetness that is beautifully balanced by a slight tang and a deep umami character. Rehydrating them plumps them up, making them juicy pockets of flavor within the crumb.
Olives: Whether you choose the fruity, mild Castelvetranos, the sharp, briny Kalamatas, or a delightful mix, olives bring a burst of salty, savory goodness. Their varying textures, from firm to tender, add another layer of sensory pleasure to each slice. The healthy fats from olives also contribute to a wonderfully moist crumb.
The Mediterranean Connection: This combination isn’t just delicious; it’s intrinsically linked to the healthy and vibrant Mediterranean diet, known for its emphasis on fresh, whole ingredients. By incorporating these elements, your sourdough becomes not just bread, but a wholesome and flavorful centerpiece for any meal.

Preparing Your Sourdough Starter for Perfection

The foundation of any great sourdough loaf is a strong, active, and happy sourdough starter. Before you even think about mixing dough, ensure your starter is at its peak performance. It should be fed regularly and vigorously bubbly, nearly doubling or tripling in size within a few hours of feeding, and ready to float in water.

Active & Bubbly: Feed your starter 4-12 hours before you plan to mix your dough. It should be light, airy, and full of bubbles, signifying a thriving yeast and bacteria colony.
The Float Test: A simple way to check if your starter is ready is to drop a small spoonful into a glass of water. If it floats, it’s ready to bake! If it sinks, it might need another feed or more time.
Consistency is Key: Aim for a starter that is well-established and has a good track record of activity. If you’re new to sourdough, consider checking out our Beginner’s Guide to Sourdough Starter for more detailed instructions.

Ingredients You’ll Need for Your Mediterranean Loaf

Gathering high-quality ingredients is paramount for an exceptional loaf. Here’s what you’ll need:

Active Sourdough Starter: 100g (fed and active, see above)
Bread Flour: 400g (high protein content is best for a good crumb structure)
Whole Wheat Flour (Optional): 50g (adds depth of flavor and nutrients, can be replaced with bread flour)
Filtered Water: 325g (room temperature is ideal for dough development)
Fine Sea Salt: 10g (crucial for flavor and controlling fermentation)
Sun-Dried Tomatoes: 60g, roughly chopped (if dry, rehydrate in hot water for 15-20 minutes, then drain and pat dry)
Pitted Olives: 80g, roughly chopped (Kalamata, Castelvetrano, or a mix work wonderfully)
Optional Additions: A tablespoon of fresh rosemary or oregano, finely chopped, for an extra herbaceous note.

Step-by-Step Recipe: Crafting Your Masterpiece

Patience and gentle handling are your best friends in sourdough baking. Follow these steps for a beautiful, flavorful loaf.

1. Autolyse (30-60 minutes)

In a large bowl, combine the bread flour, whole wheat flour (if using), and water. Mix until no dry flour remains. It will be a shaggy, somewhat stiff dough.
Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30-60 minutes. This allows the flour to fully hydrate and gluten development to begin, making the dough easier to work with.

2. Incorporate Starter and Salt (10-15 minutes)

After the autolyse, add your active sourdough starter directly on top of the dough. Gently dimple it in with wet fingers.
Sprinkle the salt over the dough.
Begin to mix by hand, squeezing and folding the dough until the starter and salt are fully incorporated. This process might feel a bit messy initially, but the dough will come together. Continue for 5-10 minutes until the dough feels stronger.

3. First Set of Stretch & Folds and Add-ins (2.5 – 3 hours)

After the initial mixing, let the dough rest for 30 minutes.
First Stretch & Fold: With wet hands, gently grab a portion of the dough from one side, stretch it upwards, and fold it over itself towards the center. Rotate the bowl and repeat this 3-4 times until you’ve worked your way around the dough. Cover and rest for 30 minutes.
Incorporate Add-ins: After the first rest, gently flatten the dough slightly. Evenly sprinkle the chopped sun-dried tomatoes and olives (and herbs, if using) over the surface. Perform another set of stretch and folds, ensuring the inclusions are well distributed throughout the dough. It’s okay if some fall out; you can push them back in.
Subsequent Stretch & Folds: Perform 3-4 more sets of stretch and folds at 30-minute intervals. By the end, the dough should feel more cohesive, elastic, and have some visible bubbles. The total bulk fermentation time will depend on your kitchen temperature. Aim for the dough to increase in volume by about 20-30%.

4. Pre-Shaping (20 minutes)

Gently tip the dough out onto a lightly floured surface.
Using a bench scraper or your hands, gently form the dough into a loose round. Avoid tearing the dough or deflating it too much. The goal is to create some surface tension.
Cover the dough with a damp cloth or inverted bowl and let it rest for 20 minutes. This allows the gluten to relax, making final shaping easier.

5. Final Shaping & Cold Proof (12-18 hours)

Lightly flour your work surface and your banneton (proofing basket) or a bowl lined with a floured kitchen towel.
Gently flip the dough over so the sticky side is facing up. Shape the dough into a tight boule or batard, creating significant surface tension. There are many shaping techniques; choose one you’re comfortable with to create a taut skin on the dough.
Carefully transfer the shaped dough, seam-side up, into your prepared banneton.
Cover the banneton with plastic wrap or a shower cap and refrigerate for 12-18 hours (or even up to 24 hours). This cold proof develops deeper flavors, improves the crust, and makes the dough easier to handle.

6. Baking (40-45 minutes)

Preheat Oven & Dutch Oven: About 45 minutes before you’re ready to bake, place your Dutch oven (with the lid on) in your oven and preheat to 475°F (245°C). Ensure it’s fully preheated.
Score & Bake with Lid: Carefully remove the hot Dutch oven from the oven. Gently invert your cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp razor blade or knife (a single deep slash or a decorative pattern).
Cover the Dutch oven and bake for 20 minutes with the lid on. This traps steam, allowing for incredible oven spring and a crispy crust.
Bake Uncovered: Remove the lid and continue to bake for another 20-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C).

7. Cool Completely (2-3 hours)

This is arguably the most crucial step! Once baked, immediately transfer the loaf to a wire rack to cool completely for at least 2-3 hours. Slicing too early will result in a gummy texture as the internal structure is still setting. Resist the temptation!

Tips for Sourdough Success

Baking sourdough can feel daunting at first, but a few key tips can make all the difference:

Embrace the Stickiness: Sourdough dough, especially with higher hydration, can be sticky. Don’t be afraid to use wet hands during stretch and folds, and a light dusting of flour on your work surface during shaping.
Temperature Matters: Your kitchen temperature will significantly impact bulk fermentation time. Warmer kitchens mean faster fermentation; cooler kitchens mean slower. Learn to read your dough, not just the clock.
Practice Patience: Sourdough is not a quick process. Each stage requires its own time. Rushing it will compromise the final product.
Listen to Your Dough: Develop a feel for the dough. Does it feel elastic enough? Is it gassy and bubbly? These tactile cues are often more important than precise timings.
Experiment with Olives: Don’t be afraid to try different olive varieties. A mix of green and black olives can add wonderful color and flavor diversity.

Serving Suggestions & Storage

This Mediterranean sourdough loaf is incredibly versatile. It’s perfect on its own, dipped in good quality olive oil with a sprinkle of red pepper flakes, or alongside a charcuterie board. It makes fantastic sandwiches, complements a fresh salad, or can be toasted and topped with bruschetta. Store your cooled loaf at room temperature, cut-side down, in a bread bag or tightly wrapped for up to 3 days. For longer storage, slice the loaf and freeze individual slices; they toast beautifully from frozen.

Embrace the Mediterranean Magic

Baking this Savory Sourdough Bread with Sun-Dried Tomatoes and Olives is more than just following a recipe; it’s an experience. From the moment you mix the dough, to the incredible aromas that fill your home, to the sheer delight of tasting your creation, it’s a journey worth taking. This ultimate Mediterranean loaf is a testament to the fact that with a little time and love, you can transform simple ingredients into something truly extraordinary.

So, fire up your ovens, awaken your starters, and get ready to bake a loaf that will transport your taste buds straight to the heart of the Mediterranean. Don’t forget to share your creations with us online! Happy baking!

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