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This folds the olives and feta into the dough during the final stretch and fold rather than kneading them in from the start, which distributes them evenly throughout the loaf without overworking the dough or breaking the cheese down into a paste. Draining the olives well beforehand is what keeps their brine from adding excess moisture that could throw off the dough's hydration.
Per serving
190kcal
Calories
6g
Protein
32g
Carbs
4g
Fat
Prep Time
40 min
Cook Time
45 min
Servings
10 people
Difficulty
hard
1g
Fiber
Follow step-by-step with voice guidance.
In a large bowl, combine the active sourdough starter and water, mixing until dissolved.
Add the flour and salt, and mix until a shaggy dough forms.
Let the dough rest for 30 minutes, then perform a set of stretch and folds.
Repeat the stretch and folds every 30 minutes for 2 hours.
On the final fold, gently fold in the chopped kalamata olives and crumbled feta cheese, along with the dried oregano.
Cover and let the dough continue to bulk ferment for another 2 to 3 hours, until puffy.
Turn the dough out and shape it into a round boule.
Place seam side up in a floured proofing basket, cover, and refrigerate for 10 to 14 hours.
Preheat the oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.
Turn the cold dough out onto parchment, score the top, and carefully lower it into the hot Dutch oven.
Cover and bake for 20 minutes, then uncover and bake for another 20 to 25 minutes, until deeply golden.
Cool completely on a wire rack before slicing.
Drain the Olives Well: Excess brine can add too much moisture to the dough, so pat the olives dry before chopping and folding them in. Fold the Mix-Ins In Gently: Adding the olives and feta during a stretch and fold, rather than kneading them in from the start, keeps them evenly distributed without overworking the dough. Don't Overwork the Feta: Folding gently keeps the cheese in distinct crumbles instead of breaking it down into a paste throughout the dough.
Yes, green olives or a mix of olive varieties can be used, though kalamata olives are the classic choice for their rich, briny flavor that pairs well with Mediterranean style bread.
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