Cheese, olive & tomato sourdough

bread, sourdough, real bread, realbread, homecook, besthomecook, britainsbesthomecook, britain's best home cook, mary berry, claudia winkleman, maryberry, claudiawinkleman, chrisbavin, chris bavin, bbc, bbc1, bbcone, television, tv, philip, philipfriend, philip friend, yeast, flour, bakery, recipe, food, foodie

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.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

4 thoughts on “Cheese, olive & tomato sourdough”

I love to hear your comments:

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 )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: