How to Add Fillings to Sourdough + Easy Olive Sourdough Bread Recipe

Ready to level up your sourdough? Learn how to add fillings to any sourdough bread recipe with this step-by-step technique and video, plus an easy, olive sourdough bread with thyme, lemon zest & Parmesan cheese.

Adding fillings to bread dough, such as fragrant rosemary, olives, dried fruit (even chocolate chips!) will enhance the flavor and texture of any sourdough bread recipe. It takes about 2 minutes tops, and it’s exceptionally easy to do. You just have to know when to do it. 

This tutorial and video will teach you how to add fillings to sourdough, with step-by-step instructions. I’ve also included an easy olive sourdough bread recipe adapted my book Artisan Sourdough Made Simple, so you can practice what you’ve learned right away.

Step #1: Mix the Dough & Let it Rest

Combine the wet and dry ingredients to form a rough dough. Pay attention to the texture at this stage: it should feel stiff and shaggy. The key now, is to let it rest for 30 minutes to 1 hour.

The technical term for this (first) resting period after the initial mix, is called is called autolyse. 

During autolyse, the flour hydrates and the gluten begins to form. As a result, the dough morphs from stiff and shaggy to soft and manageable. This is what you want. When the dough is soft and manageable, it’s easier to add fillings to the dough. 

Tip: Can a stand mixer be used instead? Absolutely. The same steps apply: mix the dough and let it rest. Add the fillings. On low speed, using the dough hook, mix the dough to incorporate. Check out my Sourdough Cinnamon Raisin Bread to see this in action.

Step #2: Prepare the Fillings

Here I’m using mixed chopped olives, lemon zest and thyme. You can use any fillings you’d like, about 1 cup (100g- 130g) for every dough made with 500 g of flour. 

Tip: What about dried fruit or nuts? In most cases, you’ll need to soak the dried fruit and nuts first. Otherwise, they tend to absorb additional water in the dough (which can make it dry). For nuts, toast them first for extra flavor if preferred, then soak in water. Drain and pat dry.

Step #3: Stretch and Fold the Dough

To incorporate the fillings, sprinkle them over the top of the dough. Use the stretch and fold technique to tuck them into the dough. To do this, stretch the dough upward and fold it over toward the center of the bowl. Give the bowl a turn and repeat (stretching, folding & turning) until you have tucked all the fillings into the dough. 

Tip: Some of the fillings will pop out as you go. This is ok. Just smush them back into the dough- otherwise they might burn. 

What’s Next?

Let’s make some rustic, homemade bread! Below you’ll find my easy olive sourdough bread recipe with thyme, lemon zest and Parmesan cheese + a sample baking schedule. The plump, juicy olives act as natural steam injectors as the dough bakes, creating a soft and tender interior crumb! We love this bread for sandwiches or toasted with fresh basil pesto and goat cheese.