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Nutrition Facts
Serving Size 1 loaf 549g Recipe makes 1 loaf) The following items or measurements are not included below: sourdough starter
Calories 1805
Calories from Fat 341		(18%)
Amount Per Serving		%DV
	Total Fat 37.9g	58%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 25.3g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5248mg		218%
Potassium 480mg		13%
Total Carbohydrate 321.5g		107%
	Dietary Fiber 12.7g	50%
	Sugars 26.4g
Protein 40.5g		80%
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Olive and Garlic Sourdough (uses your bread machine!)

Recipe #42049 | 1¼ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: SaraFish
Oct 2, 2002

Subtle, savory and rich. I like to add a bit of fresh parmesan but it's yummy even without it.

1 loaf (change servings and units)

Ingredients

2 cups proofed sourdough starter
3 cups flour
2 tablespoons olive oil
2 tablespoons sugar
2 teaspoons salt
1/2 cup chopped black olives
6 cloves chopped garlic
1/4 cup parmesan cheese (optional)

Directions

1
Use dough cycle of bread machine to prepare dough.
2
At end of cycle, knead more flour into dough if it is too sticky to handle.
3
Shape and place on baking sheet (I try to shape in a baguette) or into loaf pan.
4
Bake 350 for 35- 45 minutes until golden.
5
Cool slightly before slicing.

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Featured Reviews for This Recipe

From: Chef #1327907

On Nov 3, 2009

I would really like to make this, but I don't know how to make the proofed sourdough starter. Does anyone have that recipe for me? Thanks!!!

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From: mammafishy

On Nov 28, 2006

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From: Capt Nemo

On Mar 2, 2003

Easily done and definitely the best savoury bread I have made. Made little slices across the top of the dough of the two loaves prior to baking. Used an egg wash over top towards the end of baking. Company would not believe that I had made it myself. Thank you! I'll be having more for lunch ian in mississauga

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From: duonyte

On Aug 24, 2006

Usually you are warned not to use fresh garlic in bread doughs, as it inhibits the action of the yeast. Well, the sourdough conquered all. I was very pleased with how well this rose. I added the garlic and cheese, and some fresh rosemary, at the beginning.Reduced the salt to 1 tsp. I kept my olives quite large and kneaded them in after removing the dough from the machine. Otherwise you can end up with purple dough, which just does not look as appealing. Thanks for a very nice recipe.

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