Sourdough bread is a type of bread that is naturally leavened using a sourdough starter, which is a mixture of flour and water that has fermented over time. This fermentation process creates natural yeast and bacteria, giving sourdough its characteristic tangy flavor and chewy texture. Unlike commercial yeast, sourdough requires patience and time, but the results are well worth the effort.

Incorporating olive oil into your sourdough recipe serves several purposes:

Texture: Olive oil coats the protein strands in the dough, which relaxes the gluten and results in a softer, more tender crumb.
Flavor: The rich flavor of olive oil adds depth to the bread, making each slice more enjoyable.
Shelf Life: Adding fat helps extend the freshness of the bread, keeping it soft for longer periods.

To make this delicious sourdough bread with olive oil, you'll need the following ingredients:

150 g (⅔ cup) active sourdough starter
315 g (1 ⅓ cups) warm water (around 90°F)
18 g (1 ½ tablespoons) olive oil (preferably extra virgin)
450 g (3 ⅔ cups) bread flour
13 g (2 teaspoons) sea salt

Ensure your sourdough starter is active and bubbly before beginning. Feed your starter 8-12 hours before you plan to mix the dough.

In a large mixing bowl, combine the warm water, olive oil, and sourdough starter. Stir until well mixed.
Add the bread flour and sprinkle the salt over the top. Mix with your hands until the dough comes together. It will be shaggy and not fully cohesive.

Cover the bowl with plastic wrap and let the dough rest for 1 hour. This resting period, known as autolyse, helps develop gluten without kneading.

After the autolyse, perform a series of stretch and folds. Wet your hands to prevent sticking, then stretch the dough from the top and fold it over to the bottom. Rotate the bowl 90 degrees and repeat until you’ve done this four times.
Cover the bowl and let it rise in a warm place for about 4-6 hours, stretching and folding every 30 minutes.

Once the dough has increased in size by about 80%, turn it out onto a lightly floured surface. Shape it into a round or rectangular loaf, depending on your preference.

Place the shaped dough into a lightly greased loaf pan or a proofing basket. Cover it and refrigerate overnight (12-24 hours). This cold proofing enhances the flavor and texture.

On baking day, preheat your oven to 450°F (232°C) with a Dutch oven inside.
When the oven is hot, carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife.
Place the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Then, remove the lid and bake for an additional 20-30 minutes until the crust is golden brown and the internal temperature reaches 205-210°F (96-98°C).

Allow the bread to cool on a wire rack for at least an hour before slicing. This resting period ensures the crumb sets properly.

Making sourdough bread with olive oil is a rewarding experience that yields a flavorful and textured loaf perfect for any occasion. Whether you enjoy it plain, with a spread, or as part of a meal, this recipe will surely impress. Embrace the process, and soon you'll be baking delicious sourdough bread at home, enriched with the wonderful taste of olive oil. Happy baking!

• 150 g active sourdough starter
• 315 g warm water
• 18 g olive oil (preferably extra virgin)
• 450 g bread flour
• 13 g sea salt