Olive and Thyme Bread
Elevate your bread-baking game with this Olive and Thyme Bread recipe—a rustic loaf packed with Mediterranean flavors and an irresistible aroma. Crafted with a simple combination of pantry staples, this artisan bread features coarsely chopped black olives and fragrant fresh thyme, with an optional hint of rosemary for added depth. The dough is hand-kneaded for that perfect soft-yet-chewy texture and baked to a golden, crackly crust. Ideal for serving alongside soups, cheeses, or olive oil dips, this homemade bread is as versatile as it is delicious. Quick to prepare with just 20 minutes of active time, this recipe is perfect for beginner bakers looking to create impressive, bakery-quality bread at home. Whether it’s a weekend baking project or the centerpiece of your next dinner party, this Olive and Thyme Bread is sure to delight!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 325 milliliters Warm water
- 10 grams Granulated sugar
- 10 grams Salt
- 30 milliliters Extra-virgin olive oil
- 100 grams Pitted black olives (coarsely chopped)
- 5 grams Fresh thyme leaves
- 2 grams Fresh rosemary (optional, finely chopped)
Instructions
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix the dough with your hands or a wooden spoon until it begins to come together. Transfer it onto a floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic.
Flatten the dough lightly and sprinkle the chopped olives, thyme leaves, and optional rosemary over it. Fold the dough and knead gently for 2-3 minutes to distribute the add-ins evenly.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or lightly oil it.
Punch down the dough to release the air and shape it into a round loaf or your preferred shape. Place the dough on the prepared baking sheet.
Using a sharp knife, score the top of the loaf with a few shallow slashes. Dust lightly with flour if desired.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.1 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
