How to Make Delicious Fig and Olive Sourdough at Home

Last updated on September 11th, 2024 at 02:39 pm

Bursting with the natural sweetness of figs and the bold, savoury notes of olives, this Mediterranean-inspired sourdough is a flavour powerhouse. The contrast between the sweet, rich figs and the briny, salty olives creates a perfect harmony in every bite. With its crusty exterior and tender, chewy crumb, this bread is a standout whether enjoyed on its own, paired with cheeses, or served alongside your favourite Mediterranean dishes. Whether you’re a sourdough enthusiast or just starting out, this Fig and Olive Sourdough is a must-try for your next bake.

INTRODUCTION TO FIG AND OLIVE SOURDOUGH

This Fig and Olive Sourdough Bread is a delicious nod to the flavours of Turkey. The sweet richness of figs paired with the briny, salty goodness of olives creates a perfect balance in every bite. As a lover of quality olives and figs, I wanted to bring this iconic Mediterranean combo to life in a beautifully crusty sourdough loaf.

FLOUR SPECS

• 85.8% organic strong bread flour (12.4% protein, 0.54% ash)
• 14.2% fresh-milled rye flour

This fig and olive sourdough recipe uses 84.7% organic strong bread flour (12.4% protein, 0.54% ash) and 14.3% fresh-milled rye flour. While I recommend fresh-milled rye for its role in fermentation and dough structure, you can substitute it with whole rye flour (also known as dark rye or whole-meal rye) or even whole wheat flour.

For flexibility, you can adjust the recipe using this free dough calculator, which allows you to scale the recipe up or down and change the flour ratios if you’d like to include whole wheat or another grain.

INGREDIENT SPECS

• Olives:
  • This Fig and Olive Sourdough recipe calls for briny, high-quality olives to add a savoury depth to the bread. I prefer using Kalamata or Turkish black olives, but you can use any variety you like, depending on your taste. Try oil-cured or lightly crushed green olives for a more intense olive flavour. Even if your olives come pitted, I recommend cutting them in half to check for any missed pits before roughly chopping them and mixing them into the dough to ensure even distribution.

• Dried Figs:
  • For the figs, this recipe uses dried figs to bring out the sweet, rich notes that balance the salty olives. I recommend using organic Turkish or Mission figs for their superior flavour and texture. Make sure to chop them into small pieces to blend well into the dough. If you prefer a different dried fruit, you could substitute the figs with dried apricots or dates for a similar sweet element.

FIG AND OLIVE SOURDOUGH SPECS

TOTAL FORMULA

DOUGH SCHEDULE

To help you bake this fig and olive sourdough at home I have created a suggested timeline for each step of the process. This schedule is meant to be a guideline but by no means do you have to stick to it. Feel free to adapt the recipe or timing to fit your baking schedule best.

MIX THE LEVAIN – 9:00 am

1. Combine all the ingredients thoroughly until well mixed. Leave it at room temperature to ferment. It should take 4-5 hours at 28°C / 82.4°F to fully develop.

Note: You can also opt for an overnight levain for this recipe. The key is using a well-matured levain, but the method you choose to get there is flexible. If you’re new to sourdough baking and unsure how different temperatures and fermentation levels affect your levain, take a look at my detailed guide on maintaining a starter that I’ve been perfecting for over 15 years.

AUTOLYSE – 1:30 pm

The autolyse allows the flour to hydrate fully, which strengthens gluten development, shortens the final mixing time, and creates a dough that’s more elastic and easier to work with. This extra rest can greatly improve both the texture and handling of the dough. While it’s possible to make excellent bread without an autolyse, I highly recommend including this step, especially if it’s your first time working with this recipe.

1. Combine the flour and water thoroughly until the mixture is fully incorporated.
2. Cover the dough and let it rest for 60 minutes.

MIX THE DOUGH – 2:30 pm

1. Add the levain to the dough and mix using a stand mixer on low (1st speed) for about 5 minutes, until fully incorporated.
2. Using the remaining water, dissolve the salt and add it to the dough. Continue mixing on low for another 5-10 minutes, depending on your mixer and dough consistency. You’ll know it’s ready when the salt is fully dissolved, and no granules can be felt in the dough.
3. Once the dough is fully developed, add the figs and olives. Mix on low until the inclusions are evenly distributed throughout the dough, which should take about 2-3 minutes. Be careful not to overmix at this stage, as you want the figs and olives well incorporated without breaking them down too much. After mixing, transfer the dough to a lightly oiled bowl and cover with a clean towel.

BULK FERMENTATION – 3:00 – 6:00 pm

1. Bulk ferment the dough for 3 hours, with 1-2 folds during this time to strengthen the dough.

After mixing, the final dough temperature should be around 27-28°C (80.6-82.4°F). It’s fine to leave the dough at room temperature for bulk fermentation, but if your environment is particularly cold or hot, you may need to adjust.

In cooler settings, keep the dough in a warm spot, and in warmer environments, find a slightly cooler place to ensure consistent fermentation.

FOLDING – 3:30 & 4:30

Folding
For this Fig and Olive Sourdough, we’ll use two folds during bulk fermentation, as the inclusions (figs and olives) are added during mixing. There is no need for lamination in this recipe since the inclusions are already well distributed, and folding will provide enough strength for the dough.

First Fold:

1. Using a wet dough scraper, release the dough from the sides of the bowl.
2. Wet your hands and grab one side of the dough with both hands. Gently stretch it up until you feel some resistance, then fold it back down, covering about three-quarters of the dough.
3. Rotate the bowl and repeat this process three more times, moving around the dough.
4. Gently flip the dough over so the seam is down.
5. Cover and let the dough rest for another 30-60 minutes.

Second Fold:
Repeat the same process after the resting period, allowing the dough to build strength.

Lamination Alternative:
While this recipe doesn’t use lamination, it’s a great technique for evenly incorporating inclusions and building strength in other recipes. If you’d like to explore this method, check out my Gouda and Herb Sourdough Recipe, where lamination helps to distribute ingredients like cheese or herbs. For recipes without inclusions already mixed in, lamination can be an effective way to achieve even distribution. You could experiment with it in other doughs to incorporate items like nuts, seeds, or dried fruits.

DIVIDE AND PRE-SHAPE – 6:00 pm

After bulk fermentation, the dough should look smooth, bubbly, and slightly domed, indicating that it’s well-fermented and ready for shaping. It should have expanded in size and feel airy yet strong when handled.

Shaping sourdough bread can be tricky, especially with inclusions like figs and olives. The more you practice, the better your technique will become. This is why I recommend making two loaves, just like this recipe does, so you can fine-tune your skills and make adjustments after the first shaping.

1. Use a dough scraper to gently flip the dough out of the bowl onto your work surface.
2. Divide the dough in half using a bench scraper, aiming for two 900 gram pieces. Weigh the dough to ensure even loaves.
3. Using your hands or the bench scraper, shape each piece into a tight, round ball.
4. Let the shaped dough rest uncovered on the bench for 20-30 minutes to allow the gluten to relax before the final shaping.

FINAL SHAPE – 6:30 pm

Final Shaping:

1. Gently flour the top of the loaf, then use a bench scraper to flip it into your hand. Place the dough onto a lightly floured surface.
2. Using your hands, gently stretch the sides of the dough outward, then bring them back to the center, slightly overlapping and sealing them.
3. Grab the top middle of the dough, pull it down to the bottom, and seal it onto itself.
4. Starting at the top corners, stitch the loaf by working downward, creating surface tension.
5. Flip the dough over so the seam is now on top, and gently tuck the bottom together.
6. Once shaped, place the dough directly into a well-floured banneton, seam side up.

Note: If you’re new to shaping, watching one of my video tutorials can be helpful for mastering the technique.

Two Tips for Shaping:

1. Minimize Overhandling: Shape the dough quickly but gently to preserve the gas pockets inside, which are crucial for a light, airy crumb.
2. Create Surface Tension: Focus on gently pulling and folding the dough to develop surface tension, which helps the loaf hold its shape and ensures a better oven spring.

FINAL FERMENTATION – 6:45 pm to the next morning

Cold fermentation is my preferred method for this dough as it enhances the flavour and makes the dough easier to handle during baking. However, if you’re short on time, you can opt for ambient fermentation.

For cold fermentation, the dough is placed in the fridge overnight, allowing it to ferment slowly. This gives the loaf a deeper, more complex flavour and makes it easier to shape and score the next day. If you choose to ferment at room temperature, simply leave the dough covered for a few hours until it has risen and relaxed.

By the end of the fermentation, whether cold or ambient, the dough should show signs of readiness: it will have risen in the banneton, and a gentle press with your finger should spring back slowly, leaving a slight indent.

Steps for Final Fermentation:

1. Cold Fermentation:
   • Cover the shaped dough and place it in the fridge for an overnight cold ferment. This allows for a slower fermentation process, which will develop more complex flavours.
     
2. Ambient Fermentation:
   • Alternatively, cover the dough and let it ferment at room temperature for 2-3 hours.
     
3. Check for Readiness:
   • Regardless of the method, the dough should rise and relax in the banneton. When pressed with a finger, the dough should spring back slightly, leaving a small indent.

BAKING – 9:00 am

1. Preheat the Dutch Oven:
   Preheat your oven to 500°F / 260°C with the Dutch oven inside. Allow it to heat up for about one hour to ensure it’s fully hot.
2. Prepare the Dough for Baking:
   Carefully remove the Dutch oven and place it on a heat-resistant surface. Gently flip your dough into the Dutch oven, ensuring the seam side is down. Use a bread lame or sharp knife to score the loaf—I usually prefer a simple slash down the center, but feel free to get creative with your scoring.
3. Create Steam (Optional):
   Before placing the lid back on, you can spray a little water inside the Dutch oven. This extra steam can help your bread achieve a better rise, but it’s optional.
4. Start the Bake:
   Lower the oven temperature to 480°F / 248°C and bake the bread, covered, for 18-20 minutes.
5. Finish the Bake:
   After the initial bake, remove the lid and continue baking for an additional 16-20 minutes without the lid to allow the crust to fully develop.
6. Check for Doneness:
   The baking time may vary depending on your oven and how dark you like your bread. For a darker crust (bien cuit), you can extend the baking time slightly. To ensure the loaf is fully cooked, you can check the internal temperature—aim for around 206°F / 96.5°C.
7. Cool Before Cutting:
   Once baked, carefully remove the bread from the Dutch oven and transfer it to a cooling rack. Let the loaf cool completely before slicing.

FIG AND OLIVE SOURDOUGH: FINAL THOUGHTS

I can’t get enough of this Fig and Olive Sourdough. The balance of sweet figs and salty olives gives it a unique Mediterranean flair that has quickly become a favourite in my kitchen and among my bread subscription group. It pairs perfectly with a variety of dishes, but it’s also delicious on its own, whether toasted or as part of a cheese board.

If you enjoyed this recipe and want to continue honing your sourdough skills, I highly recommend trying out some of my other recipes. You might love the savoury flavours of my Gouda and Herb Sourdough, or if you’re up for something different, give my Sourdough Baguettes a go. And for a vibrant twist, don’t miss my Turmeric Sourdough for a bold, colourful loaf packed with flavour.

FIG AND OLIVE SOURDOUGH

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• Author: MJD
• Total Time: 4 hours 50 minutes
• Yield: 2 Loaves 1x

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Description

Fig and Olive Sourdough! Bursting with the natural sweetness of figs and the bold, savoury notes of olives, this Mediterranean-inspired bread offers a perfect balance of flavours.

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Ingredients

Scale 1x2x3x

For the Levain

• 46 grams Bread Flour
• 46 grams Water
• 46 grams Levain

For the Dough

• 651 grams Bread Flour
• 115 grams Rye Flour 
• 551 grams Water 1
• 77 grams Water 2
• 17 grams Salt
• 126 grams Black Olives
• 126 grams Dried Figs
• 138 grams Levain 

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Instructions

Autolyse

1.  Combine the flour and water until fully incorporated.
2.  Cover the dough and rest for 60 minutes.

Mix the Dough

1. Add levain to the dough.
2. Mix on low (1^st speed) for about 5 minutes until fully incorporated.
3. Using the remaining water, dissolve the salt and add to the dough. 
4. Continue mixing on low for another 5 – 10 minutes until dough is fully developed.
5. Add the figs and olives.
6. Mix on low until the inclusions are evenly distributed (about 2 – 3 minutes).
7. Transfer the dough to a lightly oiled bowl and cover with a clean towel.

Bulk Fermentation

1. Bulk ferment the dough for 3 hours.
2. Stretch and fold the dough at 30 and 90 minutes.

Divide and Pre-Shape

1. Use a dough scraper to gently flip the dough out of the bowl onto your work surface.
2. Divide the dough in half using a bench scraper, aiming for two 900-gram pieces. 
3. Using your hands or a bench scraper, shape each piece into a tight, round ball.
4. Let the dough rest uncovered on the bench for 20 – 30 minutes.

Final Shape and Proof

1. Gently flour the top of each loaf.
2. Use a bench scraper to flip dough onto a lightly floured surface.
3. Shape into a boule or battard.
4. Place the dough directly into a well-floured banneton, seam side up.
5.  Cover the shaped dough and place it in the fridge overnight (12 – 18 hours). 

Baking

1. Preheat your oven to 500°F / 260°C for one hour with a Dutch oven inside.
2. Carefully remove the Dutch oven and place on a heat-resistant surface. 
3. Gently flip your dough into the Dutch oven, ensuring the seam side is down. 
4. Use a bread lame or sharp knife to score the loaf.
5. Spray a little water inside the Dutch oven before replacing the lid (optional).
6. Lower the oven temperature to 480°F / 248°C.
7. Bake the bread for 18 – 20 minutes (covered).
8. Remove the lid and continue baking for another 16 – 20 minutes.
9. Carefully remove bread from the Dutch oven and transfer it to a cooling rack. 
10. Let the loaf cool completely before slicing.

• Prep Time: 4 Hours
• Cook Time: 50 Minutes
• Category: Bread
• Method: Baking
• Cuisine: American