Ingredients:

  • 500g (4 cups) bread flour
  • 375g (1.5 cups) sourdough starter (active and bubbly)
  • 350ml (1.5 cups) lukewarm water
  • 10g (2 teaspoons) salt
  • 100g (1 cup) grated sharp cheddar cheese
  • 75g (1/2 cup) chopped sun-dried tomatoes (dry-packed)
  • 50g (1/4 cup) fresh herbs (rosemary, thyme, or basil), chopped
  • 50g (1/2 cup) chopped black olives

Instructions:

  1. In a large bowl, combine the sourdough starter and lukewarm water.
  2. Add the bread flour and salt, mixing until a shaggy dough forms.
  3. Cover the bowl with a towel and let it rest for 30 minutes.
  4. Gently fold in your chosen inclusions until evenly distributed.
  5. Turn out onto a floured surface and knead lightly for 5-10 minutes until smooth.
  6. Place in a greased bowl, cover, and let rise for 3-4 hours until doubled.
  7. Turn dough onto a floured surface, preshape, let rest for 20 minutes, then shape into a round or oblong loaf.
  8. Place in a proofing basket, cover, and let rise for 1-2 hours.
  9. Preheat the oven to 450°F (230°C) 30 minutes before baking.
  10. Transfer to a baking stone or sheet, score the top, and bake for 40-50 minutes until golden brown and hollow-sounding.
  11. Allow to cool on a wire rack before slicing.