Kalamata Olive & Rosemary Sourdough Bread

I generally avoid overly fussy recipes because they are, well… overly fussy. Sourdough is not fussy. Really. Trust me.

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As much as I love the look of all those artisanal loaves of sourdough, with the crunchy and perfectly slashed crusts, I don’t love the amount of fussing I have to do to achieve that look (see the above paragraph). In other words, I’m really bad at it and don’t care enough to get better. My brain starts to get foggy when people start talking about percent hydration. I’m actually really good at math, but I’m a bit impatient and just want to get the job done without having to think too much about it.

For me, my sourdough starter is a source of yeast and flavor for the breads that I bake. The bread (and so many other things) that I make from it is for eating, not just being looked at. It’s our bread for sandwiches, toast, soaking up the juices from roasts, dunked into soups, etc. However, my favorite way to enjoy a slice of sourdough bread is to dip it into a puddle of golden-green extra virgin olive oil.

Now, olive oil can dress up any bread, but a few staples in a typical Greek kitchen will take the flavor up several notches. In this case I’m referring to Kalamata olives, garlic, and fresh rosemary (of course!). Baked together in a tangy loaf of sourdough, their flavors meld in the most scrumptious of ways, and the aroma will make you swoon. Dunk a slice in that puddle of olive oil, and you just about have yourself a meal.

Some quick notes before you begin:

I have a couple of methods for making a sourdough starter if you don’t already have one. I use a no-waste process for my starter that will save you resources and time. Remember how I don’t like fussy? Click here for the traditional method, and here for the “fast” version.

Even if you have your own starter, you should check out my process in order to be sure you are using one that has a similar level of moisture as mine.

The dough will be a little “wet” at first, but shouldn’t stick to clean and dry hands. Don’t be tempted to add too much more flour or the loaf will be stiff and dry. As it sits, the flour will absorb more of the water and the loaf will be less sticky.

If your olives aren’t already pitted, the pits can be easily removed by gently smashing the olives with the broad side of a large knife. This loosens the olive flesh from the pits and they just pop right out. (It’s also super easy to make your own!)

I braid the dough for a nice appearance, but it’s not necessary. There is a benefit, though, as it will help keep the dough from flattening out too much during the rise. Braiding isn’t fussy, otherwise I wouldn’t do it!