Vegan Olive Oil Sourdough Bread

This sourdough bread is a variation on our family’s favorite and it will probably earn that title for itself soon. The olive oil added to the dough stands out and gives this bread a great flavor that deserves to be tasted by itself. However it also serves as a great complement for our fermented tomatoes or our preserved red bell peppers. Skip to the recipe.

The flavor of this bread depends strongly on the quality of the olive oil you use. I recommend using the best you can afford for the best results. The intensity of the flavor can be tuned by changing the amount of olive oil added in the beginning of the recipe.

This recipe requires a stiff sourdough. You can replace the sourdough with baker’s yeast but the result will not be the same. Sourdough breads have a characteristic sour taste and better crust than other breads.

Try this olive oil sourdough bread and let me know how it went.

Vegan Olive Oil Sourdough Bread

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serves: 4.5 lb of bread
prep.: 15 min15′
rest: 7 hours7h
cook: 20 min20′
temp: 400 F


  • 7 1/2 cups of plain four
  • 2 oz of wheat germ
  • 1 teaspoon of malt extract
  • 1/2 cup of extra virgin olive oil
  • 14 oz of stiff sourdough
  • 2 tablespoons of salt
  • 2 1/2 cups of water
Sourdough ingredients


Step 1 Sift the wheat flour in a bowl. Add the wheat germ.
Step 2 Make a well in the middle and place the malt extract and the sourdough cut in 2 inch pieces in it. Pour the olive oil in the well. Add the salt outside the well never in contact with the sourdough.
Step 3 Add part of the water and start mixing with your hands. Continue adding water and mixing until you poured all the water.
Step 4 Once all the ingredients are mixed, you can start kneading on a table. The dough should be sticky because it has a 65% hydration. It will stick to your hands. Nevertheless continue kneading for about 10 minutes. Resist the temptation to add more flour.
Step 5 After 10 minutes of kneading the dough should be elastic and smooth but still sticky. Now you can use some flour to take it off your hands and to roll the dough into a ball.
Step 6 Dust with flour the bottom of a clean bowl and put the dough in. Dust with flour on top and cover with a damp cloth. Let it rest for 2 hours.
Step 7 After resting, flatten the dough on a table and fold it in half. Roll it again into a ball and put it back on the bowl and dust it with flour on top. Cover again with a damp cloth. Let it rest for 2 more hours.
Step 8 Repeat step 7 including the 2 hours rest.
Step 9 After resting, flatten the dough on a table and divide into 8 portions.
Step 10 Dust flour on a baking tray. Take one of the portions and flatten it on the table without too much pressure. Roll it to form the bread loaf. Put it on the baking tray. Repeat with the other 7 portions. Depending on the size of your tray you may need two of them, with four breads in each.
Step 11 Dust with flour on top and cover with a damp cloth. Let them rest for 1 hour.
Step 12 After resting, dust again with flour and make a longitudinal cut on each portion of the dough. Cook for 20 minutes at 400 F.


  • Remember to feed your sourdough after making your sourdough bread. Check our sourdough recipe for more details.
  • You can replace the 14 oz of sourdough with 2 oz of fresh yeast or 1 tablespoon of instant yeast, but the result will not be the same.
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