Description
Olive Thyme Bread is an aromatic Mediterranean-inspired loaf that pairs the savory depth of Kalamata olives with the fresh herbal notes of thyme. This bread offers a crisp crust and tender crumb, making it perfect for breakfast, snacks, or as an accompaniment to soups and dips. Easy to make with simple pantry ingredients, it’s a versatile and flavorful addition to any kitchen.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 2 tbsp fresh thyme leaves
Wet Ingredients
- 1 ¼ cups warm water (about 110°F / 43°C)
- 2 ¼ tsp (1 packet) dry yeast
- 1 tsp sugar or honey
- 2 tbsp extra virgin olive oil
Add-ins
- ½ cup pitted and chopped Kalamata olives, patted dry
Instructions
- Prepare the Yeast Mixture: Dissolve the dry yeast in warm water, add a pinch of sugar or honey, and let it sit for 5-10 minutes until frothy to activate the yeast.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and fresh thyme leaves. Stir to distribute the thyme evenly throughout the flour.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the activated yeast mixture and extra virgin olive oil. Mix until a rough dough forms, then transfer to a floured surface.
- Knead and Fold in Olives: Knead the dough for 8-10 minutes until smooth and elastic. During the last few minutes, gently fold in the chopped Kalamata olives, distributing them evenly without crushing.
- First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape and Second Rise: Turn the dough onto a floured surface, shape it into a round or oval loaf, place on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes.
- Bake to Perfection: Preheat the oven to 400°F (200°C). Score the loaf’s top with a sharp knife, then bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
Notes
- Use room temperature ingredients to ensure even mixing and optimal yeast activity.
- Do not over-knead; knead just until smooth and elastic to avoid dense bread.
- Pat olives dry before adding to the dough to prevent excess moisture.
- Use fresh thyme for the best aroma and flavor.
- Bake on a stone or preheated tray to develop a crispier crust and better oven spring.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 0mg