Rustic olive parmesan bread – aromatic sourdough bread with Mediterranean flair
This rustic olive and Parmesan bread combines robust flavors with the airy crumb of a good sourdough starter. Juicy olives, tangy Parmesan, and fresh thyme make this bread a Mediterranean highlight—perfect with antipasti, salad, or simply on its own with a little olive oil. Thanks to the long dough fermentation, it's particularly aromatic and digestible.
Ingredients
50 g active sourdough starter
350 ml lukewarm water
500 g flour (e.g. wheat or spelt flour)
+ a little more for dusting
10 g salt
100 g pitted olives
30 finely grated
Parmesan
a few sprigs of fresh thyme
preparation
To begin, prepare a sourdough starter according to the instructions and let it rise for about 45 minutes. Then add the drained olives, the Parmesan cheese and the carefully picked
Add the thyme leaves. Gently knead the ingredients into the dough and let it rise, covered, for about 8–12 hours.
After the resting time, carefully remove the dough from the bowl using a spatula and place it on a lightly floured work surface. It's important to work very gently to avoid pressing any air bubbles out of the dough.
Now, as you did the day before, fold the dough into a circle by pulling it upwards with your hands and folding it four times toward the center (like an envelope). Turn the dough over once and shape it into a round or slightly oblong shape. Dust the bread dough and carefully place it on a baking sheet lined with baking paper.
Cover the olive bread with a dry kitchen towel and let it rest for about 30-40 minutes.
Meanwhile, preheat the oven to 230ºC top/bottom heat.
Once the oven has reached the right temperature, the bread can be placed in the oven. To prevent uncontrolled cracks in the bread, you can score the surface with a sharp knife or razor blade.
Quickly place the bread into the hot oven and pour about 50 ml of water onto the bottom of the oven.
Bake the bread for about 35–45 minutes, until it has a nice golden brown color and the bottom sounds hollow when tapped.
Be sure to let the bread cool down a bit before cutting it.
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The recipe is from the book:
Birgit Fazis
Bread & Honey -Recipes for a good life
Price 28 €
ISBN 978-3-7995-1475-0
Jan Thorbecke Publishing
Far too often, we forget to treat ourselves to a break in our fast-paced everyday lives. "Bread and Honey" is a haven of peace and a plea for more serenity in the kitchen. The seasonally structured book invites you to savor the great joys of traditional cuisine with body and soul.
