Homemade bread with olive oil and thyme kneaded into the dough, giving it a soft interior and a gentle herbal flavor. Serve it with olive oil and herbs, alongside soup, or with mezze.
Dissolve the yeast in warm water, then mix it with the flour, salt, thyme, and olive oil. Knead until you have a soft, elastic dough.
Cover the dough in an oiled bowl and leave it in a warm place until it has doubled in size.
Punch down the dough and shape it into a round loaf. Transfer it to a baking sheet, make shallow indentations on top with your fingertips, and drizzle with olive oil.
Let the dough rest for another 20 minutes, then bake in a preheated oven until golden on top.
Adding the thyme and olive oil early may slightly slow the dough’s rise; this is normal, and you can simply allow a little more time. Contains gluten. Once completely cool, store the bread in a cloth bag and eat within 2 days.
Fotoğraftaki kadar kabarmadı bende, sebebini tam çözemedim. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence.
İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Ocaktan erken aldım, içi tam pişmemiş. Karıştırırken fazla çırpmışım, dokusu sertleşti.
Pişirirken evin her tarafı kokladı, komşular bile sordu. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı.
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