30-Minute Sourdough Discard Olive Tapenade and Feta Bites

Name: 30-Minute Sourdough Discard Olive Tapenade and Feta Bites
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 24 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) active sourdough discard, at room temperature, bubbly and active; ¾ cup (90 g) all-purpose flour; ½ cup (85 g) crumbled feta cheese, at room temperature, crumbled into small pieces; ⅓ cup (75 ml) olive tapenade, well-drained if jarred; 1 teaspoon (4 g) lemon zest, finely grated from a fresh lemon; 2 tablespoons (30 ml) extra virgin olive oil; ¼ teaspoon (1½ g) fine sea salt; ⅛ teaspoon (0.6 ml) freshly ground black pepper; ½ teaspoon (1 g) dried oregano (optional)

From the MyKitchenBank Kitchen

Crispy, savory bites made from active sourdough discard, studded with briny olive tapenade and creamy feta cheese. These quick oven-baked morsels come together in 30 minutes and are perfect as an appetizer, snack, or party food. The tart sourdough flavor pairs beautifully with Mediterranean ingredients for a sophisticated bite.

Prep: 12 min
Cook: 15 min
Wait: 3 min
Total: 30 min
Makes: 24 bites (about 2 dozen)

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Steps

Before you start

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Use active, bubbly sourdough discard (fed within 4–6 hours)
Have feta cheese at room temperature for easier mixing
Measure ingredients before combining to work quickly

1
Mix the dough
- In a mixing bowl, combine 1 cup (240 ml) active sourdough discard, 0.75 cup (90 g) all-purpose flour, 2 tablespoons (30 ml) olive oil, 0.25 teaspoon (1.5 g) fine sea salt, and 0.125 teaspoon black pepper.
- Stir with a wooden spoon until just combined into a shaggy, slightly sticky dough.
- Do not overmix—the dough should be rough and lumpy.
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Ready when: Dough is shaggy and combined
Tip: Don't develop gluten by overstirring. A loose dough will yield airier bites.
2
Fold in fillings
- Gently fold in 0.5 cup (85 g) crumbled feta cheese, 0.33 cup (75 ml) well-drained olive tapenade, 1 teaspoon (4 g) fresh lemon zest, and 0.5 teaspoon (1 g) dried oregano if using.
- Fold just 3–4 times to distribute the ingredients evenly while keeping the dough chunky.
- Some marbling of filling is fine.
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Ready when: Tapenade, feta, and zest are roughly distributed
Tip: Undermix rather than overmix—pockets of tapenade and feta create better texture.
3
Portion onto baking sheet
- Drop rounded spoonfuls of dough onto the parchment-lined baking sheet, spacing them about 1.5 inches (4 cm) apart.
- You should have 24 bites.
- Use a small spoon or cookie scoop to keep portions uniform, or simply drop rough teaspoon-sized lumps.
- Drizzle or lightly brush each bite with a tiny drop of olive oil.
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Ready when: All bites are portioned and evenly spaced
Tip: Use parchment paper to prevent sticking and ensure easy cleanup.
4
Bake until goldenOven 400°F / 205°C
- Place the baking sheet in a preheated 400°F (200°C) oven.
- Bake for 12–15 minutes until the bites are puffed and golden brown on top and the edges are crispy.
- The tops should be lightly bronzed and feel firm to the touch.
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Ready when: Tops are golden brown, edges are crispy, and bites feel firm
Tip: If bites are browning unevenly, rotate the baking sheet halfway through.
5
Cool briefly
- Remove the baking sheet from the oven and let the bites rest on the sheet for 2–3 minutes.
- They will continue to firm up slightly as they cool.
- Transfer to a wire rack or serving plate.
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Ready when: Bites are cool enough to handle and have firmed up
Tip: A brief rest allows the exterior to set without the interior becoming dry.

Good to know

Tips

Use bubbly, recently-fed sourdough discard—it will rise slightly in the oven and create a lighter crumb. Refrigerated or sluggish discard will yield denser bites.
Don't overwork the dough. The sourdough discard already has some gluten development; too much mixing will make bites tough and chewy.
Taste your tapenade before using—some varieties are very salty. If yours is extremely salty, rinse it briefly or use a slightly smaller amount.
These bites are best served warm or at room temperature. They make a great party appetizer, lunchbox snack, or breakfast side.

Make ahead

Dough can be prepared and portioned up to 2 hours ahead. Cover loosely with plastic wrap and refrigerate. Add 2–3 extra minutes to baking time if baking from cold.

Storage & reheating

Store cooled bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore crispness. Refrigerate for up to 5 days; freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw and reheat as above.

Substitutions

olive tapenade → Sun-dried tomato paste or a mixture of finely chopped kalamata olives with a pinch of garlic powder. Adjust quantity slightly if using drier ingredients like sun-dried tomato paste (use 0.25 cup). Tapenade adds briny flavor and moisture; alternatives will shift the taste profile.
crumbled feta cheese → Crumbled goat cheese or sharp cheddar. Goat cheese adds tangy creaminess; cheddar brings sharpness and different melting behavior. Use the same weight.
all-purpose flour → Whole wheat flour or spelt flour. Whole grains will create a denser, earthier bite. Start with 0.5 cup (65 g) and add more a tablespoon at a time if dough is too sticky.
lemon zest → Grated orange zest or fresh lime zest, or omit entirely. Citrus zest brightens the flavor; omitting it won't damage the recipe but will make bites taste more muted.