Rustic Sourdough Mediterranean Bread Recipe

This sourdough Mediterranean bread is a flavor packed loaf filled with sun-dried tomatoes, fresh rosemary and Kalamata olives.

I woke up to cooler temps with the stunning realization that fall is only 3 weeks away. Yes, I know. It’s still hot for most of us. However, there was a slight breeze in the air and it immediately inspired me to tuck away in my kitchen and play around with my sourdough starter.

Its no secret that the flavors of the Mediterranean continue to be consistent influences in my cooking and lifestyle. This bread promises those vary things. Flavor, simplicity, rustic appeal and an outer crust that stands up to any flavored bakery bread I have found.

As with any sourdough loaf you bake, you might find that with warmer temperatures the rise times may vary, this loaf is no different. Something I learned early on in my sourdough journey was to go by the looks of things over the clock. If you do this, your days of over proofing will be fewer and father between. 

With having said that, if you stick to mixing your bread in the later part of the evening, an overnight proof should work fine even in summer as our homes tend to cool down as the evening progresses. 

Sourdough Mediterranean Bread Is…

• An easy sourdough bread recipe.
• Filled with so much flavor and a great homemade bread to share. 
• Risen through bulk fermentation and made with 
• A wonderful bread with a golden crust.
• Similar to an olive sourdough bread but with a twist.

Ingredients

Sourdough Starter- use a bubbly active sourdough starter. I use a 100% hydrated starter (a typical starter).

Flour- a blend of all-purpose unbleached flour and bread flour are used to create the perfect lift and texture. You can use all of one if you would prefer. The texture will be slightly different.

Salt- I use sea salt but Himalayan salt and kosher salt are great alternatives.

Water- use standard drinking water, room temperature is best.

Oil- I use extra virgin olive oil to help enrich this dough. You can use pure olive oil or even avocado oil.

Sun-Dried Tomatoes- use sun-dried tomatoes that are packed in olive oil, they have the best flavor.

Olives- I use Kalamata olives but you can also use Gaeta olives for this. I would not recommend using standard black olives as they lack the saltiness and flavor desired for this loaf. The best olives to use are Kalamata.

Herbs- use fresh rosemary over dried rosemary as the fresh has a brighter flavor. If using dried, make sure to not add too much as dried herbs are much more potent than fresh. Use the 3 to 1 ratio to convert the amount.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools

Dutch Oven

Parchment Paper

Bread Lame or Sharp Knife

Proofing Basket

Bench Scraper

Directions

Start by ensuring you have fed your starter and it is active.

In a large bowl, weight out and add the flours, sourdough starter, water, olive oil, and salt. Before mixing, chop the olives, rosemary and sun-dried tomatoes.

Add them to the bowl and stir with a fork. The dough will look a little shaggy. Cover the bowl and allow it to rest for 30 minutes.

When ready, uncover the bowl and complete the first set of stretch and folds. To Do: Wet hand, and pick up the edge of the dough then fold it over itself. Turn the bowl slightly, repeat lifting the edge of the dough and folding the dough over itself. Do this 2 more times for a total of 4 folds. Cover the bowl and allow it to rest for 30 minutes. Repeat 3 more times for a total of 4 sets allowing for 30 minute rest in between each set. See note.

After the 4th set, cover the bowl and allow the dough to rest for 8 hours or overnight. Or until it has doubled in size.

Once the dough has doubled, flour a banneton basket and punch the dough to release the air. Flour your hands and flip the dough on to a lightly floured surface. Using a bench scraper shape the dough into a ball and transfer it seam side up into the floured banneton basket. Lightly wet a kitchen towel and cover the basket. Place the banneton basket into the fridge and allow it to chill for a minimum of 1 hour before baking.

Preheat the oven to 450 ℉ and place a Dutch oven inside to warm up with the oven. Continue heating the Dutch oven for an additional 15 minutes. Cut a large piece of parchment paper and place it on a work surface. Flip the chilled bread dough onto the center. Using a bread lame or sharp knife, score the bread. Remove the Dutch oven from the oven with care and transfer the parchment paper with the dough into the Dutch oven.

Cover with a lid and bake for 20 minutes. Remove the lid and bake for an additional 20 minutes. Remove the Dutch oven from the oven and place the bread onto the center of the oven rack to brown for another 10 minutes. Place the bread onto a wire rack to rest for 1 hour before slicing.

Baking Notes

• If the olives or tomatoes pop out of the dough, simply press them back into the dough. 
• Make sure to use a fed, active starter before mixing up the dough.
• ​Chill the dough at a minimum of 1 hour so the dough can stiffen and be scored properly before baking. 
• Make sure to allow the loaf to completely cool before slicing. Otherwise the loaf can become gummy. 

FAQ’s

What are stretches and folds?

Stretch and folds is a fold technique that involves a series of stretching of the dough across itself in increments known as “sets”. This works as a more gentle approach to working the dough as opposed to using a dough hook on a stand mixer which tends to heat the dough and work it aggressively. Stretch and folds take a little bit more time since there are breaks in between each set however, the extra time is worth it as the results are far superior to using a stand mixer. 

​Do I need to use warm water?

No, room temperature water is fine. 

How can I speed up the slow fermentation process?

You can speed up the bulk rise a bit by allowing the dough rest to take place in a warm place. Find a warm place in your kitchen and check back often to check to see if the dough has doubled in size. I find on a warm summers day I can have my dough ready in as little as 4 or 5 hours with the warmth of my kitchen.

Can I use all 500 grams of bread flour or all-purpose flour for this instead of a mix?

You can use all of either, yes. The texture will be slightly different but the mixture and rise times will be the same. Read more about the differences in these flours here.

How To Store

Store leftover sourdough bread in a linen bag or wrapped in a large tea towel. You can also use a sealed plastic bag or wrap the remaining bread in cling film. To store for longer, freeze the loaf. To freeze, allow the loaf to come to room temperature. Either freeze whole or slice. Place the entire loaf into a gallon sized freezer bag or for slices, stack the bread between pieces of parchment paper. Press the excess air out. Label the bread and place in the freezer. Bread will last up to 3 months in the freezer.

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