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.


Cheese and Chutney Roll Ups

Bread swirls, filled with chutney, slices of camembert cheese and a generous grating of cheddar cheese. 


I made these rolls on Sunday, when I realised I had a lot of leftover dough from my naan breads, and a big slab of Camembert in the fridge that I didn’t have any plans for!  However these are delicious, so there is no need to reserve them only for using up leftovers, they are worth making up a batch of dough for! I’ve used my pear and ginger chutney in this recipe, because I though it would go well with some camembert cheese, and it did!

These make a really good, all in one lunch, and are great to take into work on weekdays, I have been taking mine in all week and have only just run out. So I would recommend making up a batch on a sunday afternoon and adding them as an exciting treat to lunch boxes.

Variations: Literally anything can go in these rolls. I think some sort of cheese combination works best though! Goats cheese and caramelised onion would be tasty.

Ingredients: Makes about 12 Rolls:

  • Leftover dough – 2/3 of a batch OR make up a batch of your own, use the same recipe as for my naan breads. (Use after first proving)
  • 2 heaped tbsp of chutney
  • 1/2 a wheel of camembert cheese
  • Cheddar Cheese, grated to finish


To Make:

Preheat the oven to 180C, grease a few baking trays.

Roll out the dough into a large rectangle, until the dough is about 1cm thick.

Spread over the chutney, until the dough is evenly covered, right up to the edges.

Scatter over the camembert and cheddar, so the dough is evenly covered.

Roll up the dough lengthways, into a long sausage shape.

Slice the roll into around 12 evenly sized chunks.


Place the rolls, swirl side down, on a baking tray, cover with cling film and leave to prove for 45 minutes, until the dough has started to expand.

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Bake in the pre-heated oven for 15-20 minutes, until golden brown and sound hollow when tapped.

Leave to cool on a wire rack before serving.