Why is my dough so sticky when I add the olives?

Olives add extra moisture, so a slightly sticky dough is normal. Pat the olives dry before adding them, and use damp hands or a damp bench scraper when folding and shaping. Wet hands prevent sticking without throwing off the dough’s hydration.

Why do olives keep falling out of my dough while I fold or shape it?

This usually happens when olives are added too early or all at once. Add them during the third bowl fold in three small portions. If your olives are large, halve or quarter them so they blend into the dough more easily. Oil-packed olives should also be well-drained and patted dry.

How do I prevent uneven pockets of olives in the loaf?

Add the olives after the dough has built some strength, usually on the third bowl fold. Incorporating them gradually helps distribute them evenly, and using bowl folds instead of kneading keeps the dough intact and prevents tearing.

Why did my olive bread spread out too much instead of rising tall?

This often means the dough rose past 70 percent or didn’t have enough surface tension. A gentle but tight preshape helps the dough hold its structure, especially since olives add weight. A cold proof also firms the dough and improves oven spring.

How can I make scoring easier?

Chill the dough before scoring to firm it up. Use a very sharp razor and hold it at a slight angle for a clean cut that glides around the olives.

Why are there gummy spots in my crumb?

Gummy patches usually come from olives that were not fully dried before mixing into the dough. Always drain and pat them dry well. Overproofing or slicing the loaf before it has cooled can also cause gumminess, so let the bread cool completely before cutting.

Small-Batch Sourdough Olive Bread for Two

Name: Small-Batch Sourdough Olive Bread for Two
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 60 g active sourdough starter or 60 g sourdough discard; 210 g water (room temperature); 270 g bread flour; 30 g whole wheat flour; 4 g salt (about 1 ½ teaspoons kosher salt); ½ teaspoon instant yeast (use only if baking with discard); 90 g pitted olives, chopped (a mix of green + kalamata works best; pat very dry to remove excess brine or oil); Rice flour (for dusting banneton)

Small-Batch Sourdough Olive Bread for Two

Close-up of a sliced olive sourdough loaf with an airy crumb and baked-in olives.

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Artisan-style small batch sourdough olive bread using active starter or discard. A tangy, flavorful loaf sized perfectly for two.

Author: George
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 1 small loaf 1x
Category: Bread
Method: Oven
Cuisine: American
Diet: Vegan

Ingredients

60 g active sourdough starter or 60 g sourdough discard
210 g water (room temperature)
270 g bread flour
30 g whole wheat flour
4 g salt (about 1 ½ teaspoons kosher salt)
½ teaspoon instant yeast (use only if baking with discard)
90 g pitted olives, chopped (a mix of green + kalamata works best; pat very dry to remove excess brine or oil)
Rice flour (for dusting banneton)

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Instructions

1. Mix the dough.
Stir the water with your active starter or discard + yeast. Add the flours and salt, and mix until a sticky dough forms.

2. Rest (20–30 minutes).
Cover and let the dough hydrate so it becomes easier to handle.

3. Perform the first set of bowl folds.
With damp hands, lift one side of the dough and fold it over the center. Rotate the bowl and repeat until you’ve folded all the way around.
Rest 20–30 minutes.

4. Perform the second set of bowl folds.
Repeat the same folding motion to continue strengthening the dough.
Rest 20–30 minutes.

5. Add the olives.
Divide the olives into three portions. Sprinkle the first portion over the dough and gently press them in so they stay in place. Do a bowl fold. Turn the bowl, add the second portion, and fold again. Add the final portion, fold once more, and let the dough rest for 20–30 minutes so the olives settle evenly.

6. Final bowl fold.
Do one last gentle set of folds to tighten the dough and distribute the olives evenly.

7. Let the dough rise.
Allow the dough to rise about 70 percent.

True sourdough: 4–8 hours
Discard + yeast: 30 minutes to 2 hours

8. Preshape.
Gently form the dough into a loose round and rest 15–20 minutes.

9. Shape.
Shape into a round or oval and place it in a rice-flour–dusted banneton.

10. Preheat the oven.
Place your Dutch oven inside and preheat to 450°F for at least 30 minutes.

11. Cold proof.

Refrigerate the dough until firm.

True sourdough: 10–18 hours
Discard + yeast: 30–60 minutes

12. Score and bake.
Transfer the chilled dough onto a bread sling or parchment paper. Score with a simple cut to avoid olives, then lower into the hot Dutch oven. Add a few ice cubes for steam. Bake 20 minutes covered, then 20 to 25 minutes uncovered until golden and crisp (internal temperature 200 - 205'F).

13. Cool completely.
Let the loaf cool fully so the crumb sets before slicing.

Notes

Total Time:
- Discard + yeast version: about 20 minutes prep, 40 minutes bake, and 30 minutes to 2 hours rise time.
- True sourdough version: about 20 minutes prep, 40 minutes bake, plus 12–18 hours combined rising and cold-proof time.
Whole wheat flour: If you don’t have whole wheat flour or prefer a lighter loaf, replace it with the same amount of bread flour.
Salt type: This recipe uses 4 g salt. If you’re using table salt instead of kosher salt, weigh it. Table salt is finer, so the teaspoon measurement will be different.
Active dry yeast option: If using active dry yeast instead of instant, bloom it first in warm water (100–110°F), then add the discard and continue as usual.
Prep the olives well: Drain and pat the olives very dry before chopping. Removing excess brine/oil prevents gummy spots and keeps the dough from becoming too wet.
Optional rosemary: If adding rosemary, toss it with the chopped olives and add them together during the third bowl fold for even distribution.
Shaping choice: Shape as a small boule or batard, depending on what fits your Dutch oven best.

Find it online: https://www.myeclecticbites.com/sourdough-olive-bread/