Stuffed sourdough with chilli and olives
Once you’ve baked a sourdough and eaten it fresh from the oven, it’s hard to top. The only way is to try mixing delicious extras into your loaf, like this chilli and olive recipe.
Firstly, make your sourdough loaf. Let your dough defrost (either 3-4 hours in a warm kitchen, or overnight in the fridge). Put both doughballs together (don’t use flour at this point) by shaping and moulding them in your hands, then flatten the dough and sprinkle the chopped olives and chilli on top. Fold the dough several times to incorporate evenly.
Then put the dough in a floured bowl/ proving basket and cover. It’ll now need to proof (double in size) which will take a few hours (the time will depend on the room temp, approx. 3-4 hours). If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.
When the dough has risen, pre-heat the oven to 220 degrees/ Fan 200/ Gas Mark 7. Turn onto a lined tray, and bake in an oven at for 25 mins until golden brown. A great tip, if you tap it on the base it’ll sound hollow when it’s ready.
Leave to cool slightly, then slice and enjoy. This recipe makes a particularly delicious start to a cheese toastie or your favourite brunch recipe.