Greek sourdough bread with olive, rosemary and oregano

Greek sourdough bread with olive, rosemary and oregano

Greek sourdough bread with olive, rosemary and oregano

I have a real love/hate relationship with bread.  I absolutely love a freshly baked piece of bread, but my tummy often doesn’t agree with it, which is why I try to focus on finding good gluten free recipes.  So when I do put the effort into baking bread I try to make sure it is really worth while.  This is one of those breads and it makes use of my sourdough starter.  We served this bread with our Greek chicken with lemon, thyme, rosemary and potatoes dish.  If you’re in need of a sourdough starter, see the bottom of this post.

Greek sourdough bread with olive, rosemary and oregano
Prep time

Cook time

Total time


Recipe type: Bread
Serves: 8+

  • ⅔ cup rye sourdough starter
  • 1⅓ cup lukewarm water
  • 3 cups of white bread flour
  • 1½ teaspoons salt
  • 1 teaspoon dry yeast
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh rosemary, chopped
  • ¼ cup Kalamata olives (Costco sells big jars of Kalamata olives at an incredible price when compared to the cost in the supermarket)

  1. Place the first 5 ingredients in a bowl. Using an electric mixer with a dough hook, mix the ingredients for a few minutes until loose and sticky. Cover the bowl with plastic wrap and let it stand for 10 minutes.
  2. After that time, add the rosemary, oregano and olives and knead the dough on a flour dusted surface using your hands, until the dough becomes flexible. As you knead if it is too sticky add more flour as necessary. Cover and let it rest for about 2 hours.
  3. After 2 hours, knead the dough for 2-3 minutes. Then shape the dough into a round ball, cover with kitchen towel and leave in a warm place for about 30 minutes or until doubled in size.
  4. Preheat oven to 480F
  5. Place the dough on a flat baking pan that has been dusted with flour and bake at 480F for about 40 – 45 minutes. Remove and let it cool on a wire rack.
Bread machine method
  1. Place the first 5 ingredients into the bread machine and set a program for “dough”. After 10 minutes of the dough program, add the olives, oregano and rosemary.
  2. When the dough is ready (it should have sat in the dough machine for the full dough cycle) continue with the instruction above at step 3.

If you’d like a bit of my dried sourdough starter to begin your own,  Like us on Facebook and we’ll send you some.