"Olive And Sun Dried Tomato Sourdough Bread"
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Olive And Sun Dried Tomato Sourdough Bread

Author: Adapted from 100 Great Breads by Paul Hollywood, page 66


  • 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


  • 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