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Olive Thyme Bread Recipe

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★★★★★

5 from 183 reviews

This Olive Thyme Bread recipe combines fragrant fresh thyme and briny Kalamata olives into a rustic, golden loaf perfect for snacking or serving alongside your favorite meals. Utilizing a straightforward yeast-based dough, the bread is kneaded to develop elasticity, allowed to rise twice for optimal texture, and baked to a crisp, aromatic crust. Its delightful balance of savory herbs and olives makes it a standout homemade bread that’s both flavorful and satisfying.

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

  1. Prepare the Yeast Mixture: Dissolve the dry yeast in warm water, then add a pinch of sugar or honey. Let it sit for 5-10 minutes until frothy to activate the yeast.
  2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and fresh thyme leaves, stirring to evenly distribute the thyme.
  3. Combine Wet and Dry: Make a well in the center of the dry ingredients, then pour in the activated yeast mixture and extra virgin olive oil. Mix until a rough dough forms, then transfer to a floured surface.
  4. Knead and Fold in Olives: Knead the dough for 8-10 minutes until smooth and elastic. In the last few minutes, gently fold in the chopped Kalamata olives, distributing them evenly without crushing.
  5. 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.
  6. Shape and Second Rise: Turn the dough onto a floured surface, shape it into a round or oval loaf, place it on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes.
  7. 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 the loaf sounds hollow when tapped.

Notes

  • Make sure the water is not too hot when activating yeast, ideally about 110°F (43°C), to prevent killing the yeast.
  • Patting the olives dry before adding prevents excess moisture that can affect the dough’s texture.
  • Scoring the loaf before baking allows for controlled expansion and gives an attractive appearance.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • This bread stores well wrapped at room temperature for 2-3 days or freezes well for longer storage.

Keywords: Olive bread, thyme bread, homemade bread, Mediterranean bread, savory bread, yeast bread, Kalamata olives, aromatic bread

Find it online: https://foodbylina.com/olive-thyme-bread-recipe/