Cakes & Bread
Sourdough Bread with Cheese & Olives, Mediterranean Style
Prep
40 min
Cook
45 min
Servings
10
Level
Hard
A sourdough variation filled with cheddar cheese and salty, savory olive pieces, giving a Mediterranean touch to this classic fermented bread. Crusty on the outside, soft and airy on the inside, with bursts of savory flavor in every bite. Perfect as a breakfast companion or afternoon snack alongside a warm cup of coffee or tea.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams active sourdough starter
- 400 grams high-protein bread flour
- 270 ml room temperature water
- 9 grams fine sea salt
- 100 grams cheddar cheese, cut into small cubes
- 70 grams pitted green olives, sliced
- 1 tbsp extra virgin olive oil
- to taste all-purpose flour, for dusting
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👩🍳 Instructions
- 1 Make sure your sourdough starter is fully active and has risen to its peak (do the float test: drop a spoonful of starter into water—if it floats, it's ready to use).
- 2 In a large bowl, combine the starter with the water and stir until the starter dissolves slightly.
- 3 Add the bread flour and mix with a spatula or your hands until no dry flour remains (this process is called fraisage). Let it rest (autolyse) for 30-45 minutes, covered with a damp cloth.
- 4 Sprinkle the salt over the dough, then knead and fold the dough until the salt is fully incorporated, about 3-5 minutes.
- 5 Perform a stretch and fold: wet your hands, pull one side of the dough up and fold it into the center, rotate the bowl, and repeat on all 4 sides. Do this every 30 minutes for 2-2.5 hours (4-5 folds total).
- 6 On the 3rd fold, sprinkle the cheese cubes and olive slices over the dough, then fold as usual so the filling spreads evenly throughout the dough.
- 7 Once the folding process is complete, let the dough rest (bulk fermentation) at room temperature for 4-6 hours, or until it has risen about 50-70%, depending on room temperature.
- 8 Turn the dough out onto a floured surface and shape it into a round by pulling the edges of the dough down and under (shaping). Let it rest for 20 minutes (bench rest).
- 9 Reshape the dough more tightly, then place it in a banneton or a flour-dusted, cloth-lined bowl with the seam side facing up.
- 10 Store the dough in the refrigerator (cold proofing) for 8-12 hours or overnight for more complex flavor development.
- 11 Preheat the oven with a Dutch oven or other heatproof pot inside at 480°F (250°C) for 30 minutes before baking.
- 12 Remove the dough from the refrigerator, flip it out onto a piece of parchment paper, and score the surface with a sharp knife or lame in whatever pattern you like.
- 13 Carefully remove the hot Dutch oven, place the dough along with the parchment paper inside, cover tightly, and bake for 20 minutes with the lid on.
- 14 Remove the lid from the Dutch oven, lower the oven temperature to 425°F (220°C), and bake for another 20-25 minutes uncovered, until the crust is golden brown and sounds hollow when tapped.
- 15 Remove the bread and let it cool on a wire rack for at least 1 hour before slicing, so the interior texture sets perfectly.
💡 Tips
• Use a starter that is truly active (doubles in size within 4-6 hours after feeding) so the bread can rise to its full potential.
• Room temperature greatly affects fermentation time—in Indonesia's hot climate, bulk fermentation can happen faster than expected, so watch the dough's appearance rather than relying solely on time.
• If you don't have a Dutch oven, you can use a regular baking sheet with a pan of hot water placed on the lower oven rack to create steam that helps the crust turn crispy.
• It's best to freeze the cheese cubes briefly before mixing them into the dough so they don't melt too quickly and still form pockets of flavor when baked.
📊 Nutrition Facts / serving
195 kkal
Calories (kcal)
6 gg
Protein
5 gg
Fat
31 gg
Carbs
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