Cheese, olive & tomato sourdough

This is much a “use up the left-overs” bread, using up some spiced olives (the ones normally found in the chiller cabinet at the supermarket) and the end of a block of mature Cheddar. I added some chopped sun-dried tomatoes for that wonderfully intense umami flavour you get: sun-dried tomatoes are one of my must-have store cupboard ingredients!

You don’t need exact amounts of the “extras” that fill the bread (olives, tomatoes, cheese…), but as a guideline I go for about 250g of extras for every 1kg dough. This will give two loaves.

The recipe for a standard sourdough dough, along with full details for making a starter, shaping a dough and baking the dough can be found on my main sourdough post here.

How to work ingredients into a dough easily

While you can incorporate the ingredients with the flour as you make up the initial dough, it is easier to incorporate a large amount of extras, as you have here, once the dough has been made and had its first slow rise (bulk fermentation: ideally at least overnight in the fridge to develop the flavour).

If you mix such an amount at the start, you invariably get pieces poking through the dough which then burn as the dough bakes.

  • Essentially you take the dough after its bulk fermentation, split it in half and pat each piece out to a large rectangle.
  • Sprinkle the ingredients on top of each, leaving a centimetre or so border around each edge.
  • Fold each edge over to create a flap which will stop the ingredients from spilling out when you roll it up.
  • Roll it up, not too tightly, and pinch the seal to secure in place.

To finish and bake

  • Place the rolled up dough into well floured bannetons, seal-side up to rise for several hours until about 1 and a half times its original volume. I usually let it prove at room temperature for this second rise but you can chill it again until you are ready to bake it.
  • Bake as for a normal sourdough: ie) at the highest oven temperature for 10 minutes, before turning the oven down to 200C for a further 40 minutes or so.

For a non-sourdough version, make up a standard bread dough (see my post here) and once it has had its first rise, knock it back, flatten it out and proceed as above.

Recipe: olive, cheese & sun-dried tomato sourdough (makes 2 loaves)

  • 1 quantity of sourdough dough, made up and given its long bulk fermentation overnight: recipe here.


  • 100g strong cheese, cut into small pieces
  • 150g green or black olives, plain or spiced, drained and patted dry if in brine
  • 50g sun-dried tomatoes, chopped small, drained and patted dry if in oil

See the notes above for assembling the dough.



  1. Oh, I need to refresh my starter right away…. what a fantastic loaf you made!!!!!


    1. Thank you Sally. Yes, go for it: it is a very full-on loaf.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: