Olive Rosemary Parm Sourdough Bread

• servings: 3 serving
• total time: 55 minutes

Ingredients

150 g bubbly, active sourdough starter

720g water

1020g bread flour

18g salt

320g pitted green olives (preferably castelvetrano olives) finger crushed

1tbs crushed rosemary

1/2tsp-1tsp thyme

80 g (1/2 cup) ground Parmesan cheese

Directions

Make the Dough: In a large bowl, mix starter, water, flour, and salt. Combine to form a stiff dough. Cover with a towel and let rest for 30 minutes-1 hour.

Add the Fillings: After the dough has rested, add the crushed olives, rosemary, thyme, and parmesan cheese to the bowl. Gently combine the fillings into the dough, using the stretch and fold technique. Repeat every 30 minutes, two to three more times until you feel the dough beginning to activate and the filling is thoroughly mixed in.

Bulk Rise: Cover the bowl and let rise at room temperature until double or almost double in size. The time will depend on your starter and the temperature of the room. Mine took 8 hours.

Shape: Remove the dough onto a lightly floured surface. Divide the dough into 2-4 boules, depending on how big you want your loaves. Shape it into a round or oval and let rest for 5 to 10 minutes. Meanwhile, line a proofing basket with a towel and dust with flour. Shape and place dough into your basket, seam side up.

Second Rise: Cover the dough and let rest until noticeably puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature.

Preheat your oven to 450 F (230 C) with Dutch oven. Cut a sheet of parchment paper to fit the size of your pot.

Score: Place the parchment over the dough and invert the basket to release. Score and place into hot Dutch oven.

Bake for 20 minutes, covered. Remove the lid, and continue to bake for 15-20minutes or until desired doneness. Repeat for remaining boules. Cool for 1 hour before cutting into slices.