Olive And Thyme Bread Recipes

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OLIVE AND THYME BREAD



Olive and Thyme Bread image

Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

Provided by StevenHB

Categories     Yeast Breads

Time P2DT20m

Yield 2 loaves

Number Of Ingredients 7

1 teaspoon active dry yeast
1 1/2 cups water (105-115 degrees)
3 1/4 cups all-purpose flour (unbleached)
1/3 cup all-purpose flour (for kneading)
4 teaspoons kosher salt
1/2 cup kalamata olive (pit & chop roughly)
4 teaspoons fresh thyme (coarsely chopped)

Steps:

  • ADDITIONAL INGREDIENT: 1 1/4 cups basic bread sponge (from my basic bread sponge recipe).
  • Can use any fleshy black olive in place of Kalamatas.
  • In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
  • Stir the sponge into the water, breaking the sponge up using your hands or a spoon.
  • Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Mix in the olives and thyme until distributed. This dough will be wet and sticky.
  • Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough.
  • Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
  • Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic. Allow to rise in a draft-free location for two hours.
  • Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles. Shape each half into a loose oval. Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom. Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.
  • Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.
  • Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom. Take the loaves out of the pans and cool on a rack.

GARLIC-THYME BREAD



Garlic-Thyme Bread image

This is a great alternative to 'regular' garlic bread. Let it sit in your fridge 3 days before cooking and your garlic index will go through the roof! Prep time includes rising time.

Provided by skat5762

Categories     Yeast Breads

Time P3DT35m

Yield 1 loaf

Number Of Ingredients 9

1 package dry active yeast
1 1/2 cups water
2 teaspoons olive oil
2 teaspoons salt
5 cloves garlic, minced
1 tablespoon minced fresh thyme
2 cups whole wheat flour
1 -1 1/2 cup white flour
cornmeal, for dusting

Steps:

  • In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
  • Stir in oil, salt, garlic, thyme, and whole wheat flour.
  • Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
  • Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
  • Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
  • (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
  • If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
  • Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
  • Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

Nutrition Facts : Calories 1393.6, Fat 15.2, SaturatedFat 2.3, Sodium 4679, Carbohydrate 277.8, Fiber 34.8, Sugar 1.5, Protein 49.6

OLIVE BREAD



Olive Bread image

This is a very basic recipe, and tastes really good.

Provided by aurelijab

Time 1h20m

Yield Makes Rolls

Number Of Ingredients 7

Bread flour, 250g
Salt, 1 level tsp
Sugar, ½ tsp
Yeast, 1 level tsp
Warm water, 150ml
Olives, 6-10 (depends how much you want)
Fresh rosemary, just a spring or two

Steps:

  • Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
  • Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
  • Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
  • Preheat oven at 210ºC Fan/ 230ºC/Gas 8
  • Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls.
  • Cook for 10 mins, until ready.

FRENCH BREAD WITH KALAMATA OLIVES AND THYME



French Bread with Kalamata Olives and Thyme image

Categories     Bread     Olive     Bake     Thyme     Bon Appétit

Yield Makes 2 small loaves

Number Of Ingredients 11

1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature
2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil
1 egg white, beaten to blend

Steps:

  • Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
  • Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
  • Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.

OVERNIGHT GREEN OLIVE, SHALLOT AND THYME FOCACCIA BREAD



Overnight Green Olive, Shallot and Thyme Focaccia Bread image

Overnight focaccia is perfect for family life, since time does most of the work for you to develop flavor and rise on this bread. Focaccia is wonderful because you can add almost anything to the top or even inside. Andras and I are olive crazy, so I load this up with meaty green olives (which the kids can pick out if they're not feeling them), shallots and thyme. This focaccia is perfect served warm at a hot meal or packed up for a picnic, split in half to turn into special sandwiches or wrapped up in parchment and gifted to a friend or neighbor. Both Andras and the kids feel extra special if they find this in their lunch, too.

Provided by Sarah Copeland

Time 8h45m

Yield 1 loaf

Number Of Ingredients 10

6 1/2 cups unbleached bread flour or all-purpose flour
1 tablespoon fine sea salt
1 teaspoon active dry yeast
3 1/2 cups warm water
1/4 cup extra-virgin olive oil, plus more for the baking sheet and for drizzling
1/2 to 2/3 cup pitted Castelvetrano olives (or another green olive, such as Picholine)
1 small shallot, thinly sliced
1/4 cup fresh thyme leaves
1/2 teaspoon flaky sea salt, such as Maldon
Honey, for drizzling

Steps:

  • In a large bowl, whisk together the flour, salt and yeast. Add in the water and stir with a sturdy wooden spoon or a Danish whisk to make a sticky, shaggy dough that comes together. Coat a large plastic or metal bowl completely with the oil. Transfer the dough to the prepared bowl and turn to coat completely in the oil.
  • Cover the bowl with a tight-fitting lid so no air can enter the bowl. Leave on the countertop overnight, or in the fridge for up to 2 days, for the flavor to develop.
  • Oil a 13-by-9-inch rimmed baking sheet generously with olive oil, making sure to get all the corners. Gently slide the dough into the prepared pan (it should be very soft) and use your fingers to spread it into the corners. (If the dough has been chilling in the fridge, remove it and let it rest in a warm place until it is puffy and soft, 30 minutes to 1 hour, before transferring.)
  • Preheat the oven to 450 degrees F. Use the pads of your fingers to dimple the entire surface of the dough. Sprinkle the olives over the top, poking some down inside the bread. Scatter the shallots and thyme over the top. Drizzle generously with oil and scatter over the flaky salt. Bake, rotating once, until the top is evenly golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly, then slide out of the pan. Drizzle with honey. Slice and serve warm. Eat within 24 hours or wrap well and freeze for up to 1 month.

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