Kimchi Olive Sourdough recipe - ingredients, nutrition and when to eat it
This sourdough loaf gets a tangy kick from kimchi and a savory, salty note from olives.
This sourdough loaf gets a tangy kick from kimchi and a savory, salty note from olives. Its crust is crisp and the inside pleasantly chewy, making it a great match for soup or salad.
Bread & brunch · 210 minutes to cook
Tips: Squeeze the kimchi well so it doesn’t make the dough too wet and the crumb stays even.
Tips: Olives and kimchi are already salty, so add any extra salt a little at a time.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sourdough Bread — 1 pc
- Napa Cabbage Kimchi — 2 Tbsp
- Olives — 1 Tbsp
- Olive Oil — 1 tsp
- Instant Dry Yeast — 0.3 tsp
- Water — 3 Tbsp