Olive Bread
Add 2 ½ cups flour, water, thyme, 1 tablespoon of olive oil, and yeast to the bowl of a stand mixer.
Stir until a shaggy dough forms (add more flour only if needed and if dough is wet). Let the dough rest for 10 minutes.
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.
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.
After the dough doubles, shape it into a loaf, place it on a baking sheet, cover, and allow it to double in size again.
Bake at 400°F for 25-35 minutes or until cooked through and golden brown. Cool completely before slicing.
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