Okay, my goodness …. you have to try this loaf. Love kalamata olives any day of the week, but add them to a loaf of sourdough goodness, include some fresh garlic chunks and oregano right out of the garden and you have a sure fire winner.
- 1 cup (227g) sourdough starter, ripe (fed) or discard
- 1 1/4 cups (283g) lukewarm water
- 1/4 cup (50g) olive oil
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano
- 4 1/2 to 4 3/4 cups (539g to 574g) Unbleached All-Purpose Flour
- 1/2 to 3/4 cup (71g to 142g) drained, pitted, and coarsely chopped kalamata olives
- Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
- Cover the dough, and allow it to rise until it’s doubled in size, about 90 minutes.
- Gently divide the dough in half; it’ll deflate somewhat.
- Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
This recipe came from the King Arthur Flour website, and if you ever have any questions about baking, check out their website, they have everything.