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 | 375.19 Kcal (1571 kJ) | ||
| Calories from fat | 81.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Sodium | 123.88mg | 5% | |
| Potassium | 164.73mg | 4% | |
| Total Carbs | 63.93g | 21% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 10.36g | 21% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 5mg | 28% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 248.59 Kcal (1041 kJ) | ||
| Calories from fat | 53.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 14% | |
|---|---|---|---|
| Sodium | 82.08mg | 5% | |
| Potassium | 109.15mg | 4% | |
| Total Carbs | 42.36g | 21% | |
| Sugars | 3.47g | 21% | |
| Dietary Fiber | 2.06g | 12% | |
| Protein | 6.86g | 21% | |
| Vitamin C | 3.8mg | 10% | |
| Iron | 3.3mg | 28% | |
| Calcium | 31mg | 5% | |
* 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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