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    Home > Vegan Bread Recipes > Vegan Sourdough Bread Recipes

    Sourdough Olive and Sage Loaf

    Posted: Oct 30, 2017 ยท Updated: Sep 30, 2021

    Jump to Recipe Pin Recipe

    A delicious Sourdough Olive and Sage Loaf with a crisp crust and tender crumb, and the mindblowing flavors of olives, sage, black pepper and garlic. There is no added yeast in this recipe. Use it to sandwich vegan deli slices, or eat with a drizzle of olive oil or a dab of vegan butter.ย 

    Sourdough Olive and Sage Loaf - HolyCowVegan.netEver so often, my sourdough starter, George, drives me to inspired kitchen moments. This ravishing Sourdough Olive and Sage Loaf is one of them.

    If you love baking with sourdough, you know that one of the things that makes it so special is the journey itself. With sourdough, you can be sure that you will be surprised at every stage of the bread-making process. Pleasantly.

    Sourdough Olive and Sage Loaf - HolyCowVegan.netWith most breads, the rising is done by the time you put your loaf in the oven. But with sourdough, the loaf you pull out of your oven will look very different from the loaf you put inside it. Because within the 45 minutes or so that it bakes, all of those wonderful bacteria in sourdough and the gases they produce would have worked their magic, making your loaf bigger, puffier, and way more delicious than you thought possible.

    If you don't yet have a batch of sourdough sitting in your refrigerator, what are you waiting for? You can find step-by-step instructions for making a sourdough starter here, and if you do decided to get one going, it's a decision you'll never regret.

    I added a ton of deliciousness to this loaf, by way of olives, pepper, sage, and garlic, because I wanted a full-flavored bread. This loaf is so delicious, in fact, that you might find yourself tearing chunks of it and stuffing it into your mouth. And it makes great toast too-- Jay loves it toasted till its golden and crisp, with some vegan butter spread on it.

    ***

    More Vegan Sourdough Breads:

    • Sourdough Pretzels
    • The best Sourdough Sandwich Bread
    • Whole Wheat Sourdough Baguettes
    • Vegan Eggless Sourdough Challah
    • No Knead Sourdough Bread
    • Whole Wheat Atta Bread

    ***

    More Vegan Breads:

    • Vegan Olive Oil Brioche with Aquafaba
    • French Bread: Easy Recipe
    • Whole Wheat Vanilla Bread
    • Fast Whole Wheat Bread

    ***

    Sourdough Olive and Sage Loaf - HolyCowVegan.net

    Sourdough Olive and Sage Loaf - HolyCowVegan.net

    Sourdough Olive and Sage Loaf

    A delicious Sourdough Olive and Sage Loaf with a crisp crust and tender crumb, and the mindblowing flavors of olives, sage, black pepper and garlic. There is no added yeast in this recipe. Use it to sandwich vegan deli slices, or eat with a drizzle of olive oil or a dab of vegan butter. 
    5 from 11 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread
    Cuisine: Baking, nut-free, Soy-free
    Diet: Vegan, Vegetarian
    Keyword: Sourdough Olive Sage Loaf
    Prep Time: 20 mins
    Cook Time: 55 mins
    Total Time: 1 hr 15 mins
    Servings: 1 loaf (approx. 15 slices)
    Calories: 57kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 cup sourdough starter (unfed is fine)
    • 1 cup whole wheat flour
    • 2 cups bread flour
    • 1 cup lukewarm water
    • 1 teaspoon sea salt
    • 1 cup olives. I used Kalamata. Use any you like.
    • 2 teaspoon dry sage
    • 4 cloves garlic, minced
    • 1 teaspoon ground black pepper
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    Instructions

    • In the bowl of a stand mixer or in a large bowl, mix the sourdough, whole wheat flour, and 1 cup of the bread flour with the water. Set aside, covered, for four hours.
    • In a food processor, process the olives, sage, garlic and black pepper until the olives are in fairly small pieces. Set aside.
    • Add the remaining cup of bread flour to the mixer bowl along with the salt and the olive-sage-garlic-pepper mixture. Knead till the dough comes together. If your dough looks wet, add more bread flour, ยผ cup at a time. Your dough should be slightly sticky but not wet.
    • Continue to knead on medium speed or by hand for five minutes.
    • Remove the dough to a floured surface and knead into a smooth ball using your hands. Place in an oiled bowl, turning around once to coat the top with oil. Cover with cling wrap, and place in a warm spot for two hours. The dough will rise a little but it may not double at this stage.
    • Punch down the dough to form a circle. Roll into a log and press the seams together. Roll it a little. You can form a log-like shape, as I did, or shape into a boule.
    • Cover a cookie sheet with parchment paper, and place the loaf on the parchment. Dust on flour with a sifter and cover with a kitchen towel. Place in a warm spot for an hour or until the loaf has doubled in size.
    • In the last half hour of rising, preheat your oven to 450 degrees. If you have a baking stone or a pizza stone or unglazed ceramic tiles, place them in the middle rack of the oven. 
    • Five minutes before you place your loaf in the oven, pour a cup of hot water into an oven-safe pan and place it on the lowest rack of the oven.
    • Take a very sharp or serrated knife or a sharp blade and score the loaf carefully, making one long, vertical slit. Take care not to lean too heavily into the knife or you will deflate the bread -- let the weight of the knife do the work. Carefully pick up the parchment sheet and place the loaf directly on the baking stone. If you don't have a baking stone, simply place the cookie sheet with the loaf into the middle rack of the oven.
    • After 10 minutes, lower the baking time to 350 degrees. Continue baking for another 45 minutes.
    • Remove the loaf from the oven and let it cool on a rack before you slice.

    Recipe notes

    *Click here for step-by-step instructions on making a sourdough starter.

    Nutrition

    Serving: 1slice | Calories: 57kcal | Protein: 1.6g | Fat: 1.1g | Fiber: 0.6g | Calcium: 10mg | Iron: 0.9mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Sourdough Olive and Sage Loaf - HolyCowVegan.net

     

     

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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Avelyn

      March 03, 2021 at 11:54 pm

      5 stars
      This is nothing short of amazing!! I am new to sourdough baking...and what boon to be able to use unfed discard...that results in something THIS delicious. Already have plans to "gift" a loaf of this...it is THAT good!

      Reply
      • Vaishali

        March 04, 2021 at 12:22 am

        So happy to hear!โค๏ธ

        Reply
    2. Doug

      January 24, 2021 at 9:45 pm

      I use Starter for all my breads, a beginner, but do have 100 loafs under my belt. Sourdough rocks. Love to see your ideas for whole wheat, olive sourdough, all types of sourdough using a starter. Great website!
      Doug H

      Reply
    3. Steph

      January 03, 2021 at 11:19 am

      I just subscribed to your Holycow site & so look forward to your recipes! My 2021 goal is to learn how to make foods from India, esp sauces & breads.

      Reply
      • Vaishali

        January 03, 2021 at 11:35 am

        Hi Steph, happy 2021! You'll find yourself on a delicious adventure with Indian foods, one I think you'll really enjoy. ๐Ÿ™‚ Always feel free to ask if you have questions.

        Reply
    4. Mmp

      July 09, 2020 at 10:02 am

      When do you add the salt?

      Reply
      • Vaishali

        July 09, 2020 at 10:12 am

        Step 3

        Reply
    5. Jennifer

      July 03, 2020 at 6:59 pm

      5 stars
      This is a great recipe. I have used it several times as stated and with several modifications. (Try rolling it out near the end of kneading and smearing garlic herb butter... or vegan butter... across it then folding and twisting it several times).

      Best thing about this bread is the crust is super crispy without being hard and the inside is soft and chewy. Yummmm

      Reply
    6. Grace

      June 21, 2020 at 12:08 pm

      when you say unfed starter, does that mean i could use my refrigerated discard? if so, that'd be incredible!

      Reply
      • Vaishali

        June 21, 2020 at 12:18 pm

        Yes.

        Reply
    7. Bronwyn

      April 08, 2020 at 3:30 am

      Is it possible to lengthen the resting time for this loaf to overnight ? If so what stage would you recommend resting it, before the final cup of flour or after you have added all the ingredients?

      Reply
      • Vaishali

        May 21, 2020 at 9:31 am

        After adding all ingredients!

        Reply
    8. Miss Adelle

      February 02, 2020 at 6:03 pm

      I used this recipe as a master recipe for several loaves today. I made one with green olives, black pepper, sage and roasted garlic in olive oil, and for two I used roasted garlic, olive oil, rosemary, and since I am not vegan myself, though I steal recipes from whoever I will and adapt them for my own use, which is always fair, I added aged parmesan cheese. I do actually like a lot of your recipes, though sorry I doubt I myself will ever go vegan, but I often like the recipes you all post due to the excellent recipes themselves, the only thing is if it calls for nut cheese I use real cheese, or if it calls for meat substitute I use real meat. Just saying in case other non-vegans wish to steal the recipes for their own use as well. Anyway, thanks for the recipes. I was a professional Artisan Baker but now I am disabled and retired, so I just bake for myself and friends. But I still bake all my bread products and cook all my meals from scratch. I make my own mayonnaise, ketchup, sauerkraut, hummus, tahini, cheeses (just bought a second fridge to keep my cheese in as it ages), my own spice mixes, (make a great curry), and everything from scratch, but nothing prepared. I do this as a way of life Same with pickles relishes, all of it...make your own. It is way cheaper and way better.

      Reply
      • Vaishali

        February 04, 2020 at 8:59 am

        Hi Miss Adelle, so happy to hear you've liked the recipes. I am in awe of all you do -- I try to make some of my own spice mixes and condiments, but I admit I often just open a packet because it's quicker. Thanks for the inspiration.

        Reply
    9. Peter Mahone

      June 08, 2019 at 5:26 am

      5 stars
      This is a great sourdough recipe, I tried it today and was impressed by the simplicity and really impressed by the results. The loaf has great flavour and texture and a nice, crunchy crust. Delicious! Thank you.

      Reply
      • Vaishali

        May 21, 2020 at 9:31 am

        So great to hear, Peter.

        Reply
    10. Denise Hill

      November 05, 2017 at 8:44 pm

      5 stars
      Made this today. So happy to try sourdough starter recipes. It worked perfectly. I used fresh sage, as we are at the end of our garden season here, and chives to close out the herbs. It makes a giant loaf! Itโ€™s is both chewy and soft. This would be a great bread to take and share for some potluck or event. I made the slit in the top, but not deep enough. It did not split as wide as yours in he photos. Next time - because I will definitely make this again!

      Reply
      • Vaishali

        May 21, 2020 at 9:32 am

        That's awesome, Denise. Making that gash on top is definitely tricky, I don't always do a great job either. ๐Ÿ™‚

        Reply
    11. Ellen Lederman

      October 30, 2017 at 1:59 pm

      Costco sells a bread that looks like that--has some cranberries and nuts. It's delicious. Yours looks even better! That's amazing how you can make bread that looks so professional. A woman of many talents!

      Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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