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.

I think it is the combination of sourdough starter with the yeast that creates the perfect crumb and texture for soft and delicious bread.

• 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

1. Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
2. Cover the dough, and allow it to rise until it’s doubled in size, about 90 minutes.
3. Gently divide the dough in half; it’ll deflate somewhat.
4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.

Knead the olives in until the dough is soft, only slightly sticky to the touch, and smooth.

This loaf came out of the oven looking irresistible.  It was amazing!

I was looking for a loaf shape today, so baked them in these pans.

Just look!  These olive loaves were absolutely perfect – the texture and flavour can’t be beat.

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.