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Feta & olive sourdough

#sourdoughloaf #sourdoughcrust #fetaoliveloaf

4/6 Edited to

Baking a feta and olive sourdough loaf is one of my favorite ways to elevate traditional sourdough bread with bold Mediterranean flavors. When I first tried incorporating feta and olives into my sourdough, I noticed that balancing the moisture content was crucial. Olives can add extra oiliness to the dough, so I adjusted the hydration slightly to maintain a sturdy yet tender crumb. I also recommend using good quality olives — Kalamata olives work wonderfully due to their robust flavor and firm texture, which complement the tangy feta cheese. I typically crumble about 100 grams of feta and chop around 100 grams of olives to gently fold into the dough during the last stretch and fold stage. This prevents overmixing and breaking down the ingredients. One key tip is to let your sourdough ferment well, usually overnight in the fridge, to develop complex flavors that pair beautifully with the salty feta and briny olives. Before baking, scoring the loaf deeply helps achieve that signature crispy sourdough crust, which contrasts nicely with the savory filling inside. I’ve found that serving this bread warm with olive oil or alongside a fresh salad makes for a delightful meal or appetizer. Baking this loaf is not only rewarding but also brings out the versatility of sourdough baking by incorporating savory, gourmet elements. For enthusiasts looking to experiment, you might try adding fresh herbs like rosemary or thyme to intensify the aroma and taste. Overall, a feta and olive sourdough loaf is a perfect project for weekend bakers seeking to create something deliciously different while honing their sourdough skills.

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