Olive and Feta Sourdough Loaf

Chewy, crusty sourdough, studded with pieces of salty feta cheese, bitter green olives and fragrant fresh oregano.


This is the second variation of my sourdough, Ive used a slightly different recipe to the basic sourdough, as I have added olive oil and used all strong white bread flour, to give a texture that is a bit more like ciabatta.

I have flavoured the bread with chunks of feta cheese, green olives and fresh oregano, to give a Mediterranean feel.

I took this home over easter weekend and everyone enjoyed it, delicious dipped in olive oil and balsamic vinegar, or as a side to a main meal. So definitely a successful recipe, and it tasted very different to the original sourdough!


Variations: You could swap the olives for sun-dried tomatoes and the feta for any other hard cheese of your choice.

Ingredients: Makes Two Loaves

  • 500g Sourdough Ferment
  • 650g Self Raising Flour
  • 300ml Water
  • 20g Salt
  • 50ml Olive Oil
  • 4 tbsp Chopped Green Olives
  • 1 Bunch of Oregano
  • 200g Feta Cheese


To Make:

Combine the ferment, flour salt and water in a large bowl and mix to a rough dough.

Knead for 10 minutes, until smooth and elastic. Return to the bowl and leave to prove for 4 hours.

Roll out the dough and press in the olives certainly and oregano, fold into a ball and knead until evenly distributed.



Split into two and form each half into a ball, return to bowls coated with semolina, leave to rest for 12-16 hours.

Preheat the oven to 200°C and grease two baking trays.

Turned out onto greased baking trays, and bake in the preheated oven for 40-50 minutes, until evenly browned, and sound hollow when tapped underneath.

Leave to cool, and serve in thick slices.


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