Directions:
- In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil.
- Add the sourdough starter, water, oil and honey.
- Begin kneading with the dough hook on low speed.
- Knead for 10 minutes, then add the olives and knead 2 minutes more.
- Cover and let rest 45 minutes.
- Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform.
- Cover and let rest 1 hour.
- Preheat the oven to 450F and place a pan of hot water on the lowest rack.
- Place a greased baking sheet over the loaf in the bowl and flip out. Remove the towel.
- Slash the top of the loaf 3-4 times and place in the oven.
- Immediately reduce the oven temperature to 400F and bake for 20 minutes.
- Remove the pan of water and continue baking for 30 minutes longer.
- Slide immediately onto a wire rack and cool completely before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.91 Kcal (753 kJ) | ||
| Calories from fat | 48.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 8% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 2% | |
| Sodium | 26.67mg | 1% | |
| Potassium | 95.13mg | 2% | |
| Total Carbs | 27.53g | 9% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.4 Kcal (998 kJ) | ||
| Calories from fat | 64.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 8% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 2% | |
| Sodium | 35.34mg | 1% | |
| Potassium | 126.06mg | 2% | |
| Total Carbs | 36.48g | 9% | |
| Sugars | 3.15g | 10% | |
| Dietary Fiber | 1.85g | 6% | |
| Protein | 7.6g | 11% | |
| Vitamin C | 3.8mg | 5% | |
| Iron | 3.1mg | 13% | |
| Calcium | 27.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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