Before we get into the irresistible, cheesy details of this bread, let me take a moment to say—thank you for stopping by. I know how precious your time is, and the fact that you’re choosing to spend a few minutes here means the world. Whether you’re looking to use up that sourdough discard or simply craving a hearty loaf that’s anything but boring, you’ve landed in the right place. ❤️
This Olive & Asiago Sourdough Discard Quick Bread is a savory revelation—moist, packed with bold flavors, and best of all? No rising, no kneading, and no yeast! Just mix, pour, bake, and bask in the glorious scent of melted cheese and herbs wafting from your oven.
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What Is This Bread, Exactly?
This is a quick bread, meaning it gets its rise from baking powder and baking soda rather than yeast. It’s designed to be fast, fuss-free, and deeply flavorful. The sourdough discard adds a subtle tang and helps create a wonderfully tender crumb, while Asiago cheese and briny olives bring bold Mediterranean vibes to every slice.
Why You’ll Love This Recipe
- No yeast or rising time required—hello, weeknight win!
- Perfect use for your sourdough discard.
- Deep savory flavor from olives, cheese, and herbs.
- Wonderful texture—moist inside, golden on top.
- Incredibly versatile—a perfect companion to soups, salads, or breakfast.
What It Tastes Like
Imagine biting into a slice that’s slightly tangy, warm with black pepper and oregano, rich with melted Asiago, and dotted with juicy, salty olives. It’s robust, rustic, and totally satisfying. And the best part? The crispy edges where the cheese caramelizes. (I’m kicking myself for not having shot it just now—it’s that beautiful!)
Benefits of This Recipe
- Reduces sourdough waste by repurposing discard.
- Packs protein and calcium from the cheese and eggs.
- Easy to freeze and reheat.
- Kid-friendly and dinner party-worthy.
Ingredients You’ll Need
- 1 cup sourdough discard (unfed)
- 1 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano (or Italian seasoning)
- 1 cup grated Asiago cheese (+ extra for topping)
- ¾ cup chopped pitted olives (green + black = best flavor)
- 2 large eggs
- ⅓ cup olive oil
- ¾ cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
Kitchen Tools You’ll Need
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Loaf pan (8.5 x 4.5 inches)
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick for testing doneness
Ingredient Swaps & Additions
- Cheese: Swap Asiago for sharp cheddar, Gruyère, or Parmesan.
- Olives: Use all green, all black, or even add chopped sun-dried tomatoes.
- Herbs: Add fresh thyme or rosemary for an herby upgrade.
- Add-ins: A handful of chopped walnuts or pine nuts adds crunch!
Step-by-Step Instructions
🔥 Preheat Your Oven
Set to 350°F (175°C). Grease or line a standard loaf pan.
🧂 Mix the Dry
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and oregano. Add grated Asiago and chopped olives, tossing to coat them in flour (so they don’t sink).
🥚 Mix the Wet
In a separate bowl, whisk the eggs, olive oil, sourdough discard, and buttermilk until smooth.
🌀 Combine
Pour wet ingredients into the dry. Stir gently—just until the flour disappears. Don’t overmix!
🧀 Bake
Pour the batter into your prepared loaf pan. Sprinkle extra Asiago over the top. Bake for 40–45 minutes, or until golden and a toothpick inserted comes out clean.
⏳ Cool
Let the loaf cool in the pan for 10 minutes, then move it to a wire rack to finish cooling. This prevents the bottom from getting soggy.
What to Serve With This Bread
- Tomato Basil Soup 🍅
- Hearty Lentil Stew
- Arugula & Pear Salad
- Fried or Poached Egg (for a savory breakfast moment)
- A smear of garlic herb butter—trust me on this one
Tips for the Best Loaf
- Don’t overmix the batter—it can make the bread tough.
- Grease your loaf pan well or use parchment to prevent sticking.
- Chop olives small for better distribution and less sogginess.
- Want a cheesier crust? Add even more Asiago on top in the last 10 minutes of baking.
How to Store & Freeze
- Store: Wrap cooled loaf in plastic or foil. Keeps at room temp for 2 days or refrigerated for up to 5 days.
- Freeze: Slice and wrap individually. Freeze for up to 3 months. Reheat in a toaster or oven for that fresh-baked vibe.
Frequently Asked Questions
What is sourdough discard?
It’s the portion of your starter you remove before feeding it. It’s unfed and slightly tangy—perfect for adding depth to baked goods.
Can I make this gluten-free?
You can try with a 1:1 gluten-free flour blend, though texture may vary slightly.
Can I use yogurt instead of buttermilk?
Yes! Use plain yogurt thinned with a splash of water or milk.
My olives sunk to the bottom—why?
Be sure to coat them in flour before mixing in. It helps suspend them evenly.
Final Thoughts
This Olive & Asiago Sourdough Discard Quick Bread is a recipe you’ll want to keep on repeat. It’s the kind of loaf that makes you pause after the first bite—warm, savory, perfectly spiced—and say, “Wow, why didn’t I make this sooner?”
Whether you’re diving into sourdough for the first time or looking for a creative way to use up discard, this bread has your back. And your taste buds will thank you. ❤️
More Savory Quick Breads You’ll Love
- Cheddar & Chive Buttermilk Loaf
- Rosemary Garlic Sourdough Discard Biscuits
- Sun-Dried Tomato & Feta Skillet Bread
Share the Love!
If you try this recipe, I’d love to hear from you.
📌 Pin it, tag your slice on Instagram with #SavoryDiscardBread, or leave a comment with your thoughts. Your feedback makes my kitchen (and heart) warmer.
Nutritional Info (Per Slice – Approx. 10 slices per loaf)
- Calories: 210
- Protein: 7g
- Fat: 13g
- Carbs: 16g
- Calcium: High
- Flavor: Unbeatable
Happy baking, friend. 🧡
