Kalamata olive sourdough bread

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A savory masterpiece that brings together the rich, briny flavor of olives and the nutty, salty kick of authentic Parmigiano-Reggiano. Perfect for dipping in olive oil or serving alongside a hearty charcuterie board. Plus, by adding the olives and cheese during an early lamination process, you’ll not only infuse your loaf with layers of flavor but also develop extra gluten early on for a better oven spring and crumb.

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Level up your sourdough bread with chopped olives, woodsy thyme, fragrant lemon zest & Parmesan cheese. Recipe adapted my book Artisan Sourdough Made Simple.

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