Aromatic homemade bread kneaded with chopped green olives and dried herbs. Olive oil and briny olives give it a Mediterranean flavor, making it a hearty choice for breakfast or alongside soup.
Add the yeast to the lukewarm water and let stand. Knead the flour, olive oil, salt, and yeast mixture together to make a soft, smooth dough.
Add the drained, dried, chopped olives and thyme to the dough, folding them in without crushing them.
Cover the dough and let it rest in a warm place until doubled in size. Punch it down, shape it into a loaf, and let rise for another 30 minutes.
Make a few slashes on top of the loaf and bake in an oven preheated to 210°C / 410°F until golden. Cool on a wire rack.
Drain and dry the olives thoroughly before adding them to the dough; excess brine can make the dough too salty and wet. Contains gluten (wheat). Reduce the added salt to account for the olives’ saltiness. Store in a cloth bread bag for up to two days.
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