Olive Thyme Bread
A rustic olive thyme bread with a golden crust, tender crumb, and savory bursts of Kalamata olives and fresh thyme. Perfect for pairing with soups, salads, or enjoying warm with olive oil.
Ingredients
Scale
- 3 1/2 cups all purpose flour (440 grams)
- 1 1/4 cups warm water (300 milliliters)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 cup pitted Kalamata olives, roughly chopped
- 1 tablespoon fresh thyme leaves, finely chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until slightly foamy.
- Stir in olive oil, salt, and flour until a soft dough forms.
- Gently fold in chopped Kalamata olives and fresh thyme.
- Transfer dough to a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Shape the dough into a round loaf and place on the prepared baking sheet.
- Bake for 30 minutes or until golden brown and the bottom sounds hollow when tapped.
- Cool on a rack for at least 20 minutes before slicing and serving.
Notes
- For deeper flavor, allow the dough to rise slowly in the refrigerator overnight.
- If the crust browns too quickly, loosely cover with foil during the last 10 minutes of baking.
- Store at room temperature in a sealed bag for up to three days.
Find it online: https://tastyze.com/olive-thyme-bread/