Sourdough olive bread recipe | A wonderful mediterranean bread

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  1. Bruce McLeod Reply

    If 1/4 of the olives are added during the 2nd Stretch & Fold, when are the other 3/4 of the olives added? During each of the following S & F’s?
    Thanks, this looks very delicious.

    • I updated the recipe. They all need to be added during the second set, just 1/4 with each individual stretch and fold 🙂

  2. Natalia Reply

    Hi! The recipe says to add all the spices to the Autolyse (step 1) but then on Bulk Fermentation (step 7) it again says you need to add the spices. In the video you add them during the stretch and folds but I added them to the autolyse. Will it be a problem?

    • No, adding them in the autolyse is better because they get dispersed more. That’s why I changed it (but I guess not completely) 🙂

  3. Can I simply cut the ingredients in half so I don’t have to bake two loaves?

  4. Ivan Reply

    “Black olives” are not ripe olives. They are made by picking olives still green from the tree, and putting them through a different fermentation process which turns them black.

    if you pick ripe olives from the tree, when they have turned black naturally, they lighten during processing to become the grey, brown or purple mid-colour olives. You called them “half-ripe” olives, but actually they are fully ripe olives. Kalamata olives are often of this type.

    Sun-dried olives are the only naturally fully black olives, but they are quite rare, not the normal black olive.

  5. Pedro Gigante Reply

    just made it.
    Thanks for sharing..
    I had a problem with it being too sticky and not passing the stretch window test.
    moved forward and it had not enough consistency to get the shape and be manipulated after the 3/4 hour growing.

    Going to oven in 20min. Lets see

    • If you mail me (use the contact form) exactly what you did and what kind of flour you used, I’ll help you troubleshoot it 🙂

  6. Leslie Wolff Reply

    My olive bread turned out beautifully, thank you Sune.

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  8. jonathon moreira Reply

    are we supposed to autolyse the whole time the leaven is rising (up to 12 hrs? or can we do the usual 30-60 min?

    • The levain is supposed to take around 4 hours to double. It’s a 1:2:2.

      You can do a 30 minute autolyse for sure 🙂

  9. Robert Reply

    Dear Sune,

    First thank you for everything. I’m a COVID baker and your site and videos have transformed me into a serious sourdough artisan baker. As a geek myself (biotech industry), I really appreciate your application of the scientific method. I would have saved 5 months getting up to speed if I’d found you sooner. But bottom line, with your help I’m making the best bread I’ve ever eaten. And that’s saying a lot since I’m from the San Francisco/Berkeley/Napa area where this stuff is taken very seriously!

    Second, with respect to this recipe, I’m not quite clear how much of the various herbs you are using and whether they are fresh or dried. Zero grams comes up for some, or 0.1g for others, when I use the bread calculator. The “card” however uses teaspoons, but doesn’t mention dried or fresh. Not that I couldn’t figure out a useable amount, but you’ve got a good touch so I’d like to see what you’ve settled upon.



    • You are welcome. I love to hear when my content makes a difference 🙂

      I’ve updated the recipe and other places. The correct amounts were already listed in the recipe. 2 tsp basil and 1 tsp of the other spices. I used dried spices, which I’ve also updated the recipe to reflect.