Sourdough Olive Oil Loaf
A Mediterranean-style loaf with olive oil folded right into the dough, giving it a tender, slightly richer crumb and a golden, fragrant crust.
Why You’ll Love It
- Olive oil gives this loaf a soft, tender crumb and a beautifully golden crust without needing dairy or eggs.
- A simple, forgiving dough that’s a great next step after Plain Sourdough Loaf.
- Pairs perfectly with soups, salads, or just a dish of good olive oil for dipping.
- Optional rosemary makes this loaf feel special enough for a dinner table.
Ingredients
Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent loaf, especially for the flour.
A closer look at what goes into this loaf, and what you’ll need.
- Bread flour (500 g / 4 cups): provides the structure for this dough.
- Water (350 g / 1½ cups): hydrates the dough alongside the olive oil.
- Active sourdough starter (125 g / generous ½ cup): fed and near peak for reliable rise.
- Extra-virgin olive oil (50 g / ¼ cup): the star ingredient, for a tender crumb and golden crust; use a good-quality oil since its flavor comes through.
- Fine sea salt (11 g / about 2 tsp): balances flavor and strengthens the dough.
- Fresh rosemary (1 Tbsp): optional, for a fragrant, savory loaf; finely chopped so it distributes evenly.
Equipment
- Banneton or bowl lined with a floured towel: to support the shaped loaf during its final rise.
- Dutch oven: traps steam for a crackly, golden crust.
- Bread lame or sharp knife: for scoring the top before baking.
Sample Schedule
Day 1
- Feed your starter 4 to 6 hours before mixing so it's active and doubled.
- Mix the dough, then bulk ferment at room temperature for 3 to 4 hours, with 2 to 3 sets of stretch and folds in the first 2 hours.
- Shape into a round or oval loaf and place seam-side up in a floured banneton.
- Cover and refrigerate overnight for 8 to 12 hours.
Day 2
- Preheat your oven and Dutch oven to 475°F (245°C) for at least 45 minutes.
- Turn the cold dough out, score the top, and bake covered for 20 minutes, then uncovered for 20 minutes more.
- Cool completely on a wire rack, at least 45 minutes, before slicing.
Sourdough Olive Oil Loaf
Method
- Whisk the water and active starter together, then mix in the flour and olive oil until no dry flour remains.
- Rest 30 minutes, then mix in the salt and rosemary if using.
- Bulk ferment 3-4 hours at room temperature, with 2-3 stretch and folds in the first 2 hours.
- Shape into a round or oval loaf and place seam-side up in a floured banneton.
- Cover and refrigerate overnight, 8-12 hours.
- Preheat the oven and a Dutch oven to 475°F (245°C) for at least 45 minutes.
- Turn out the cold dough, score the top, and bake covered 20 minutes.
- Uncover and bake 20 minutes more, until deeply golden.
- Cool completely on a wire rack, at least 45 minutes, before slicing.
Notes
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How to Make It
1Feed Your Starter. Feed your starter 4 to 6 hours before mixing, until doubled, domed, and passing the float test.
2Mix the Dough. Whisk the water and active starter together. Add the flour and olive oil and mix until no dry flour remains. Rest, covered, for 30 minutes, then add the salt and rosemary if using, and mix to incorporate.
3Bulk Ferment and Stretch and Fold. Cover and bulk ferment at room temperature for 3 to 4 hours. Perform 2 to 3 sets of stretch and folds in the first 2 hours.
4Shape the Loaf. Turn the dough out onto a lightly floured surface and shape into a round or oval loaf. Place seam-side up in a well-floured banneton.
5Cold Retard Overnight. Cover and refrigerate overnight, 8 to 12 hours.
6Preheat and Score. Preheat your oven with a Dutch oven inside to 475°F (245°C) for at least 45 minutes. Turn the cold dough out onto parchment and score the top.
7Bake. Lower the dough into the hot Dutch oven using the parchment as a sling. Bake covered for 20 minutes, then uncovered for 20 minutes more, until deeply golden.
8Cool Completely. Cool on a wire rack for at least 45 minutes before slicing.
Tips & Troubleshooting
- Less sticky dough: this dough will feel noticeably less sticky than a lean dough thanks to the olive oil – that’s expected and makes shaping easier.
- Fresh rosemary: chop it finely so it distributes evenly rather than clumping in one spot.
- Pale, soft crust: usually means the bake needed a few more minutes uncovered.
- Cooling: let it cool fully before slicing so the crumb has time to set.
How to Store
Room temperature: in a bread bag for up to 4 days.
Freezer: whole or sliced for up to 3 months.
Nutrition
Nutrition estimated per slice (1 of 12) and will vary depending on the exact ingredients used.
185
CALORIES
31
CARBS (G)
5
PROTEIN (G)
5
FAT (G)
1
SAT. FAT (G)
Desi’s Notes
This is one of the most forgiving doughs on the site – the olive oil makes it noticeably easier to handle than a lean dough, since it’s less sticky and more pliable. If you want to make this loaf your own, try swapping the rosemary for thyme, or leave the herbs out entirely for a plainer, more versatile loaf.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
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