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Olive Oil Bread with Thyme Is Separable

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A rustic, pull-apart olive oil and thyme bread filled with briny olives, baked until golden and crisp on the outside while staying soft and airy inside. Perfect for sharing, dipping, and serving warm straight from the oven.

Ingredients

Scale
  • 3 ½ cups all purpose flour
  • 1 ¼ cups warm water
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup olive oil plus 1 tablespoon for brushing
  • 1 ½ teaspoons salt
  • 1 tablespoon fresh thyme leaves, finely chopped
  • ¾ cup black or green olives, pitted and sliced

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until slightly foamy.
  3. Stir in olive oil, salt, thyme, and sliced olives.
  4. Gradually add flour, mixing until a soft dough forms.
  5. Knead the dough for about 8 minutes until smooth and elastic.
  6. Lightly oil a baking sheet or round pan.
  7. Shape the dough into a round loaf designed to pull apart easily and place on the prepared pan.
  8. Cover with a clean towel and let rise for 45 minutes.
  9. Bake for 30 minutes or until the crust is golden and the loaf sounds hollow when tapped.
  10. Brush the top with the remaining tablespoon of olive oil immediately after baking.
  11. Let cool slightly, then pull apart and serve warm.

Notes

  • Allow the bread to cool for at least 10 minutes before serving to avoid a gummy texture.
  • Sprinkle coarse salt on top before baking for extra flavor.
  • Store in an airtight container at room temperature for up to 2 days.
  • Reheat in a 350 degree Fahrenheit oven for 5 to 7 minutes to refresh the texture.

Find it online: https://tastyze.com/olive-oil-bread-with-thyme-is-separable/