A while back the Daring Bakers’ challenge was to make a loaf of bread that was shaped in a specific manner and I really wanted to make a savoury loaf. I try and bake a sourdough bread of some sort each weekend and this seemed like the perfect opportunity to make a twisted olive and sun dried tomato sourdough bread, shaped as per the instructions. Sadly, the specific shaping required would not work as the dough was not the right consistency. Not to be dissuaded, I made a simple braided loaf and we had it as a tear and share bread for lunch. I absolutely love the flavour combination of olives and sun dried tomatoes, and would not hesitate to make this bread again.

Olive And Sun Dried Tomato Sourdough Bread
Ingredients
- 150 g fed sourdough starter
- 500 g bread flour, divided
- 12 g salt
- 40 mls oil from your sun dried tomatoes, or use olive oil
- 12 g yeast
- 175 mls warm water
- 150 g pitted olives, drained and finely chopped
- 150 g sun dried tomatoes, drained and finely chopped
Method
- Place your starter, 350g of the flour, the salt, oil and yeast into a bowl
- Slowly add the water and mix by hand until the dough is soft - you might need slightly more or slightly less water, depending on the viscosity of your sourdough
- Turn out onto a lightly floured surface and knead for 5 minutes
- Shape into a ball, place back into the bowl and cover with a damp cloth
- Leave to prove in a warm place for an hour
- Remove the dough from the bowl and place the olives and sun dried tomatoes into the bowl
- Return the dough to the bowl, and mix together with as much flour as you need until all the ingredients are well combined and the texture is the same as what you started with
- Turn out onto a lightly floured surface and divide into three
- Shape each portion into a ball and then shape each portion into a long sausage
- Braid the three pieces together making sure to nip the edges in properly
- Place onto a lined baking tray, cover with lightly oiled cling film and leave to prove for an hour
- Preheat the oven to 220° Celsius
- Toss a few ice cubes into the oven at the same time as you place your bread into the oven
- Bake for 30 minutes
- Cool on a wire rack completely before before slicing or tearing apart
Click on the links for conversions and notes.
There are so many ways to deal with a sourdough starter. Mine lives in the fridge and is left to hibernate until I need it. This means it has to be woken up. And this has to be done gently. I take it out of the fridge and feed it both bread flour and water. And then leave it for the day to sit on the countertop and do its thing. I then take out a half cup of starter and feed it with 60 grams of each bread flour and water. And this is what I use for my recipes. I put the mother starter back into the fridge to go back to sleep.
What I blogged:
- one year ago – Whiskey Beach
- two years ago – Friday’s Food Quiz
- three years ago – Boudin Blanc Ravioli With A Sage Buerre Noisette
- four years ago – The Perfect Steak
I love the flavour of sun dried tomatoes-they add so much flavour! 😀 This looks like a fantastic bread Tandy!
I love them as well, but Dave does not like them in too many dishes 🙂
Thanks, Tandy! The bread looks inviting to me :). I’m certain the olives and sun dried tomatoes blended well. I love ’em, too!
Julie
Gourmet Getaways
I could eat this flavour of bread every day 🙂
This looks divine and oh my I do love breads – however for the time being i am keeping away from them.
I love a good slice of toast after gym every afternoon 🙂
This sounds like a meal all by itself Tandy.
🙂 Mandy xo
It could have been if I had my way Mandy 🙂
I absolutely like your version of this tear and share braid bread!. Beautiful, Tandy!
🙂 ela
Thank you Ela 🙂
Delicious!!! Olives and sun-dried tomatoes are two of my favourite pizza toppings. They must be exquisite in bread like this. One day I’ll get adventurous and try my hand at baking some gluten-free bread. Until then, I’ll just drool over your mouth-watering bread recipes 🙂
I have only ever made one gluten free loaf so I look forward to reading about your efforts!
What a great loaf of bread Tandy, you make it sound so easy to prepare. Great combination!
I love making bread, which probably explains why I make it sound so easy 🙂
I love how we can peek inside. It looks delicious, Tandy!
Thank you Squishy 🙂
This bread looks like it has such great texture!
Thank you, it had a wonderful texture Mary Frances 🙂
What a clever idea to place ice cubes in the oven. I must try that ASAP! The steam create must make a huge difference 🙂 xx
It gives amazing oven spring Tami 🙂
Looks beautiful – look forward to trying this one out!
Hope you enjoy it Tanya 🙂
This looks and sounds SO fantastic, Tandy. 🙂 I do love olives and sun-dried tomatoes together. 🙂
Thank you Krista 🙂
Tandy that looks absolutely delicious! What a great combination of flavours too! 🙂
Thank you Celia 🙂