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Green Olive, Cumin & Oregano Sourdough Ring

Get baking with this recipe for a Green Olive, Cumin & Oregano Sourdough Ring, a unique take and taste on the baked favourite.
Recipe Tip If you are not using the starter, share with friends or freeze for when you are making a larger quantity of bread, or to keep as backup if your main starter dies.
Photo of Green Olive, Cumin & Oregano Sourdough Ring

Ingredients

  • 3 1/3 cups bread flour
  • 2 teaspoons sea salt flakes
  • 2 tablespoons extra virgin olive oil
  • 160 mL lukewarm filtered or bottled water
  • 110 grams green olives, chopped
  • 1 1/2 teaspoons cumin seeds
  • 1/4 cup fresh oregano leaves, chopped

Sourdough starter

  • 1 1/2 teaspoons dried yeast
  • 1/2 teaspoons caster sugar
  • 1 cup lukewarm filtered or bottled water
  • 3 1/3 cups bread flour
  • 2 teaspoons sea salt flakes
  • 2 tablespoons extra virgin olive oil
  • 160 mL lukewarm filtered or bottled water
  • 110 grams green olives, chopped
  • 1 1/2 teaspoons cumin seeds
  • 1/4 cup fresh oregano leaves, chopped

Sourdough starter

  • 1 1/2 teaspoons dried yeast
  • 1/2 teaspoons caster sugar
  • 1 cup lukewarm filtered or bottled water

Method

  1. Step 1 of 8
    To make the sourdough starter, combine the dried yeast, sugar, flour and water in a large screw-top glass jar or medium bowl. Cover; stand at room temperature for 2 days before using.
  2. Step 2 of 8
    On day 3, combine flour and salt in a large bowl. Add starter, oil and gradually add the water to make a moist dough.
  3. Step 3 of 8
    Turn dough onto a lightly floured surface; knead for 5 minutes. Add olives, 1 teaspoon of the cumin seeds and chopped oregano. Knead for a further 5 minutes or until the dough is smooth and elastic.
  4. Step 4 of 8
    Place dough in a large oiled bowl; cover with a tea towel. Stand in a warm place for 30 minutes. Refrigerate overnight.
  5. Step 5 of 8
    On day 4, cover bowl with a plastic wrap. Place in a warm place for 1 hour or until the dough has doubled in size.
  6. Step 6 of 8
    Preheat oven to 240°C (220°C fan-forced). Lightly grease a large oven tray.
  7. Step 7 of 8
    Carefully place the dough on the oven tray; flatten slightly, without kneading. Push two or three fingers into the centre of the dough to make a hole. Widen the hole by using both hands to gently push the dough outwards in all directions to form a 26cm ring on the tray. To keep the centre hole round, place a greased ovenproof 10cm soufflé dish or similar sized dish, in the centre of the ring. Cover dough with lightly oiled plastic wrap; stand in a warm place for 1½ hours or until almost doubled in size.
  8. Step 8 of 8
    Remove centre dish and sprinkle ring with remaining cumin seeds and oregano sprigs. Bake for 30 minutes, spraying lightly with water three times in the first 10 minutes of baking, or until golden brown and cooked through. Transfer to a wire rack to cool. Sprinkle with extra salt if desired.

Nutrition per serving

442 Kilojoules
Protein3 grams
Fat2 grams
Carbs17 grams
Sugars0 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    To make the sourdough starter, combine the dried yeast, sugar, flour and water in a large screw-top glass jar or medium bowl. Cover; stand at room temperature for 2 days before using.
  2. Step 2 of 8
    On day 3, combine flour and salt in a large bowl. Add starter, oil and gradually add the water to make a moist dough.
  3. Step 3 of 8
    Turn dough onto a lightly floured surface; knead for 5 minutes. Add olives, 1 teaspoon of the cumin seeds and chopped oregano. Knead for a further 5 minutes or until the dough is smooth and elastic.
  4. Step 4 of 8
    Place dough in a large oiled bowl; cover with a tea towel. Stand in a warm place for 30 minutes. Refrigerate overnight.
  5. Step 5 of 8
    On day 4, cover bowl with a plastic wrap. Place in a warm place for 1 hour or until the dough has doubled in size.
  6. Step 6 of 8
    Preheat oven to 240°C (220°C fan-forced). Lightly grease a large oven tray.
  7. Step 7 of 8
    Carefully place the dough on the oven tray; flatten slightly, without kneading. Push two or three fingers into the centre of the dough to make a hole. Widen the hole by using both hands to gently push the dough outwards in all directions to form a 26cm ring on the tray. To keep the centre hole round, place a greased ovenproof 10cm soufflé dish or similar sized dish, in the centre of the ring. Cover dough with lightly oiled plastic wrap; stand in a warm place for 1½ hours or until almost doubled in size.
  8. Step 8 of 8
    Remove centre dish and sprinkle ring with remaining cumin seeds and oregano sprigs. Bake for 30 minutes, spraying lightly with water three times in the first 10 minutes of baking, or until golden brown and cooked through. Transfer to a wire rack to cool. Sprinkle with extra salt if desired.

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