Olive Bread
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Add 2 ½ cups flour, water, thyme, 1 tablespoon of olive oil, and yeast to the bowl of a stand mixer.
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Stir until a shaggy dough forms (add more flour only if needed and if dough is wet). Let the dough rest for 10 minutes.
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Stir in the olives, then use the dough hook to knead on low to medium speed for 5 to 7 minutes until a soft dough forms.
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Form the dough into a ball, lightly drizzle with olive oil, then cover the bowl with plastic wrap. Allow the dough to double in size.
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After the dough doubles, shape it into a loaf, place it on a baking sheet, cover, and allow it to double in size again.
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Bake at 400°F for 25-35 minutes or until cooked through and golden brown. Cool completely before slicing.
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For more recipes, check out More Than Meat and Potatoes!
For more recipes, check out More Than Meat and Potatoes!
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