Mediterranean Artisan
Roasted Garlic, Rosemary & Kalamata Olive Sourdough Country Loaf
A deeply aromatic Mediterranean sourdough boule studded with two whole heads of sweet oven-roasted garlic cloves, briny Kalamata and Castelvetrano olives, fresh rosemary needles, and cracked black pepper laminated evenly into the crumb.
The good part
Fermentation Science & Baker’s Notes
Never add olives, garlic, or rosemary during the initial mix—sharp rosemary needles and heavy olives tear nascent gluten strands, while olive brine slows hydration. Laminating them in at Minute 60 suspends every piece in an already-formed gluten hammock. For deeper fermentation diagnostics, Desired Dough Temperature math, and starter ratios, consult our Mastering Sourdough Bulk Fermentation & Lamination and the master Vegan Sourdough & Wild Fermentation Pillar Hub.
Storage, Freezing & Refreshing
Store crusty artisan sourdough loaves cut-side down on a wooden board or inside a linen bread bag at room temperature for up to 3 days (avoid sealed plastic bags, which trap moisture and soften the blistered crust). For longer storage, slice the cooled loaf completely, place parchment squares between slices, and freeze in an airtight freezer bag for up to 3 months; toast straight from frozen or refresh whole loaves in a 375°F oven for 8 minutes.
Nutrition, Digestibility & Swaps
Rich in heart-healthy oleic monounsaturated fats and polyphenols from Kalamata olives and extra virgin olive oil. Want to adapt another family bakery recipe to 100% plant-based sourdough? Open our interactive Vegan Baking Converter.
Gather
Ingredients
- 425g (3 1/2 cups) unbleached bread flour
- 75g (1/2 cup + 2 tbsp) whole wheat or Khorasan (Kamut) flour
- 365g (1 1/2 cups) warm filtered water (78°F)
- 100g (scant 1/2 cup) active peaked sourdough levain
- 9g (1 1/2 tsp) fine sea salt (slightly reduced to account for salty olives)
- 2 whole heads garlic, tops trimmed, drizzled with 1 tsp olive oil, wrapped in foil and roasted at 400°F for 35 min until caramelized, cooled and squeezed whole
- 110g (3/4 cup) pitted Kalamata and Castelvetrano olives, torn in halves and patted completely dry on paper towels
- 1 1/2 tbsp fresh rosemary leaves, finely minced
- 1/2 tsp coarsely cracked black pepper
Make
Method
- 01Autolyse & Mix Base Dough: Combine bread flour, whole wheat flour, and 345g water; rest 45 minutes. Add 100g peaked levain, 9g salt, and remaining 20g water; mix 4 minutes until smooth.
- 02First Stretch & Fold (30 Minutes): Perform one set of four-corner stretch-and-folds to establish initial gluten strength BEFORE adding heavy inclusions.
- 03Bench Lamination with Olives & Garlic (60 Minutes): Mist your counter lightly with water. Turn the dough out and gently stretch it from the center outward into a thin, translucent 16x20-inch rectangle. Scatter the patted-dry olives, sweet roasted garlic cloves, minced rosemary, and black pepper evenly across the sheet. Fold the left and right thirds inward, then roll up into a parcel and return to the bowl.
- 04Two Coil Folds & Complete Bulk: Perform 2 gentle coil folds spaced 45 minutes apart, then finish bulk fermentation at 77°F until risen by 50% (about 4.5 to 5 hours total).
- 05Shape & Overnight Cold Retard: Pre-shape, rest 20 minutes, shape into a taut boule or batard, place in a rice-floured banneton, and cold-retard at 38°F for 12 to 15 hours.
- 06Bake in Steamed Dutch Oven: Score at a 30-degree angle and bake in a preheated Dutch oven at 475°F covered for 20 minutes, then 450°F uncovered for 24 minutes until any exposed garlic and olives caramelize into the crust.
Keep cooking
Swaps, storage, and useful next steps.
Rich in heart-healthy oleic monounsaturated fats and polyphenols from Kalamata olives and extra virgin olive oil.