Recipe for sourdough bread with olives and rosemary baked in a wood-fired oven

Cooking in a wood-fired oven has that special charm that transforms any recipe into an experience. Today we bring you a perfect preparation to enjoy the rustic and traditional flavor: sourdough bread with olives and rosemary baked in a wood-fired ovenCrispy on the outside, soft on the inside, and with an aroma that will transport you directly to an artisanal Mediterranean bakery.

Ingredients for sourdough bread with olives and rosemary

• 500 g of bread-making wheat flour
• 100 g of active sourdough
• 320 ml water
• 10 g of salt
• 100 g of black olives (pitted and sliced)
• 1 sprig of fresh rosemary (finely chopped)
• A little extra flour for dusting

Step-by-step preparation

1. Mixing and autolysis

In a large bowl, mix the flour and water until you have a smooth dough (do not over-knead). Let it rest for 30 to 45 minutes. This process is called autolysis and helps improve gluten extensibility.

2. Add the sourdough and salt

Add the active starter and salt to the previous mixture. Mix well until everything is combined. You can knead lightly or fold it every 30 minutes for 2 hours to develop the gluten.

3. Add the olives and rosemary

Once the dough has begun to form, add the olives and chopped rosemary. Do this carefully so as not to tear the dough.

4. First fermentation (block fermentation)

Let the dough rise in a lightly oiled bowl, covered, for about 4 hours at room temperature or until it has risen noticeably.

5. Formed

Turn the dough out onto a lightly floured surface. Shape it into a ball or batard (elongated shape) and place it in a banneton or bowl with a cloth and flour to prevent it from sticking.

6. Second fermentation

Let the bread rise for another 2 hours at room temperature or, preferably, overnight in the refrigerator (cold rise). You can use a special baking cloth, very practical for fermenting dough. Flour it before placing the dough so it doesn't stick.

7. Preheat the wood-fired oven

Light your wood-fired oven and place the dough in the oven at a temperature between 220 and 250°C. Allow the heat to distribute evenly throughout the cooking chamber. Remove the embers and place them through our refractory screen to better preserve the heat inside the oven.

8. Baking

Make a shallow cut in the surface of the bread (groove) with a sharp knife or blade. Place the bread in the oven, in a special oven-safe casserole, and cook for 30 to 40 minutes, until it has a golden crust and sounds hollow when tapped on the bottom.

9. Chilled

Let the bread cool on a wire rack for at least 1 hour before slicing. This allows the crumb to finish setting.

Cooking tips!

• If you don't have sourdough starter, you can substitute it with 5g of dried yeast, although the result won't have the same deep flavor.
• You can also add a touch of extra virgin olive oil to the dough to intensify the Mediterranean flavor.
• Fresh rosemary gives a better aroma than dried, but you can use dried if you don't have fresh on hand.

Enjoy the traditional flavor

This sourdough bread with olives and rosemary is perfect with a cheese board, cold cuts, or simply a good drizzle of olive oil. Prepared in a wood-fired oven, its flavor is elevated to another level, reminiscent of traditional village cuisine, prepared with care and good ingredients.Go ahead and try it and turn your wood-fired oven into the star of your kitchen.!

Discover our Bread Corner to get the most out of your best recipes!