Not your everyday loaf. This Olive Bread with Lemon & Thyme is next-level with unexpected bursts of flavor. Loaded with chopped olives, lemon zest, parmesan cheese & woodsy notes of thyme throughout.
All of this goodness is achieved without pulling out your stand mixer. And no heavy-duty kneading required. Just some simple stretches and folds to promote a good rise.
I’ve been making this delicious olive loaf for several years now …it’s become a family favorite. The original recipe was created by Emilie Raffa at The Clever Carrot. It’s featured in her awesome cookbook, Artisan Sourdough Made Simple.
I’ve always made it her way, using my treasured sourdough starter. A while back, I placed my starter in the fridge where it was nudged behind a wall of jars and forgotten. After way too many months of neglect, I tried my best to revive it but have been unsuccessful. I needed to make this bread right away!
Until I get back into the sourdough groove, I realized I could modify the recipe by using active dry yeast and substantially shorten the bulk rise time. Total success!
What you’ll need to make your Olive Bread with Lemon & Thyme…
- Unbleached bread flour – For this recipe, bread flour will produce a loaf that is slightly heartier with a bit more chew. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, the Sunrise Flour Mill located in Minnesota. Check out the Recipe Notes if using freshly milled flour.
- Unbleached all-purpose flour – Adding a small amount of all-purpose flour to bread dough made with bread flour can create a more tender crumb while maintaining some of the structure from the bread flour. Check out the Recipe Notes if using freshly milled flour.
- Finely ground sea salt – Finely ground table salt would also be fine.
- Instant yeast – I use instant yeast for this recipe since it is simply whisked into the flour before adding the liquid to the mix. With any type of yeast used, always check to be sure that your yeast is well within the expiration date.
- Lukewarm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle with precise temp control to heat my filtered water. Or I’ll use my digital thermometer to check on the temperature.
- Pitted mixed olives – Roughly chopped. Use your favorites here. I typically use a combination of Castelvetrano and Kalamata olives.
- Fresh thyme leaves – Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma.
- Lemon zest – The finer the better. I use my microplane grater for the best results.
- Parmesan cheese – Finely grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.
An important note on the flour measurements:
In baking, it’s always best to weigh your flour. If you must measure by volume, do so by gently spooning it into a cup, then sweeping off any excess.
For this recipe, all ingredients are listed in terms of grams. If you don’t have a digital scale (highly recommend), I’ve included approximations in terms of volume.
Not all flour is equal. There are many variables ranging from the way the flour is transferred to the measuring cup to the type of flour. Another huge difference can be found between the many brands out there.
- For unbleached all-purpose white flour, King Arthur Baking states that a cup weighs in at 120 grams.
- Bob’s Red Mill advises 136 grams per cup.
- Imported Italian flour weighs 150 grams per cup.
- I use Sunrise Flour Mill’s products for the bulk of my baking – their white flour weighs in at 140 grams per cup.
If you bake on a regular basis, weighing your ingredients as you go is a huge time-saver. It’s also a great way to guarantee excellent results each and every time.
For your go-to recipes, whether in a cookbook or on a print-out, it’s a great idea to pencil in your personal notations of the exact weight in grams along with the specific flour as you go. That way you’ll know that your homemade baked goods are consistently good.
Do you prefer to use fresh milled flour?
I’ve adapted this recipe with excellent results. Of course, there are so many grain combinations that would work here but I wanted to test it out with the basics.
- I used 55% hard white wheat along with 45% hard red wheat. I plan to experiment some more but it may be difficult to improve on the results.
- The bread baked up beautifully in my preheated Le Creuset bread oven. I carefully added a few ice cubes below the parchment paper just before placing the lid back on the base. This provided additional steam in the vessel producing a more tender crust.
- The final result? A hearty olive bread with intense flavor. Almost nutty with what reminds me of the flavor of sourdough.
- I’ve included the specifics in the Recipe Notes.
- In a large bowl, whisk together the flour, salt and yeast.
- Add the lukewarm water.
- Using a Danish dough whisk or spatula, stir to combine so that all of the water is absorbed.
- You will end up with a sticky dough ball.
- Cover with a damp towel and let rest for 30 minutes.
- While the dough is resting, prepare the fillings.
- They’ll be added in the next step.
- After the dough has rested, add the chopped olives, thyme leaves, lemon zest and parmesan cheese to the bowl.
- Gently knead the fillings into the dough, using the stretch and fold technique.
- Stretch the dough upward from the edge and fold it over toward the center of the bowl.
- Give the bowl a turn and repeat stretching, folding and turning until the fillings are totally tucked into the dough.
- Cover with a damp towel and let rest for 30 minutes.
- Before the bulk rise, perform two more sets of stretch and folds, spaced 30 minutes apart.
- This will help to add structure to your bread.
- For the bulk rise, cover the bowl with lightly coated plastic wrap.
- Let the dough rise at room temperature until double in size.
- This will take about 90 minutes to 2 hours.
- The time will vary depending on the warmth of the environment.
- Remove the dough onto a lightly floured surface.
- Shape it into a round or oval and let it rest for 5 to 10 minutes.
- Meanwhile, line a proofing basket with a towel and generously dust with flour.
- With floured hands, gently cup the dough and pull it toward you to tighten its shape.
- Then place the dough into your basket, seam side up.
- Time for the second rise.
- Cover the dough.
- Allow it to rest until noticeably puffy but not fully risen.
- Depending on your environment, it should take about 30 minutes to 1 hour.
- Preheat your oven to 450°F (230°C).
- No need to preheat your Dutch oven or baking pot.
- Cut a sheet of parchment paper to fit the size of your baking pot.
- Place the parchment over the dough and invert the basket to release.
- Sprinkle the dough very lightly with flour.
- Gently rub the surface to coat.
- Make one long, off-center cut down the length of the loaf using a small knife or razor blade.
- Use the parchment to transfer the dough into the baking pot.
- Cover with a well-fitting lid.
- Bake the dough on the center rack for 20 minutes, covered.
- Carefully remove the lid.
- Continue to bake uncovered for an additional 30 minutes.
The crust on this Olive Bread with Lemon & Thyme is absolutely perfect, somewhat crispy with just the right amount of chew.
- If you’re one of those folks who like their crust with the extreme crunch factor, bake your loaf for an extra ten minutes.
- Lift the loaf out of the pot and finish baking directly on the oven rack for that extra time.
- Always cool for your bread for one hour before cutting into slices.
If you have a recipe for a family favorite that you’d like to convert between sourdough and yeast, keep this link handy. The folks at Breadtopia have it all figured out and share their easy-to-apply formula.
I definitely plan to return to the world of sourdough baking. The nutritional benefits are unmatched as well as the unique flavor. In the meantime, I’m grateful for the help in switching things up a bit.
Sample Baking Schedule
If this all seems to be intimidating, don’t let that stop you. It really is all about timing and being prepared for the next step. Here’s an idea of how it goes…
- 8:00AM: Make the dough. Cover and rest for 30 minutes.
- 8:30AM: Add the fillings. Cover and rest for 30 minutes.
- 9:00AM: Stretch & fold. Cover and rest for 30 minutes.
- 9:30AM: Stretch & fold. Cover for bulk rise of 90 to 120 minutes.
- 11:00AM to 11:30AM: Shape & transfer to proofing basket for final rise of 30 to 60 minutes.
- NOON: With a few minor adjustments in time, ready to bake.
By 2:00PM, you’re enjoying a delicious slice of your freshly baked olive bread.
Olive Bread with Lemon & Thyme
Next-level with the unexpected bursts of flavor. Loaded with chopped olives, lemon zest, parmesan cheese & woodsy notes of thyme throughout. Check out the Recipe Notes if using fresh milled flour.
Ingredients
Bread Dough
- 470 grams bread flour (about 4 cups)
- 55 grams unbleached all-purpose flour (a scant 1/2 cup)
- 9 grams finely ground sea salt (1½ teaspoons)
- 7 grams instant yeast (2¼ teaspoons / one packet)
- 385 grams lukewarm water (a scant 1⅔ cups)
Bread Fillings
- 120 grams pitted mixed olives, roughly chopped (a generous cup)
- 2 grams picked fresh thyme leaves (1 tablespoon)
- zest of one lemon
- 80 grams finely grated Parmesan cheese (1/2 cup)
Instructions
-
Make the Dough: In a large bowl, whisk together the flour, salt and yeast. Add the lukewarm water and using a Danish dough whisk or spatula, stir to combine so that all of the water is absorbed. You will end up with a sticky dough ball. Cover with a damp towel and let rest for 30 minutes.
-
Add the Fillings: After the dough has rested, add the chopped olives, thyme leaves, lemon zest and parmesan cheese to the bowl. Gently knead the fillings into the dough, using the stretch and fold technique, by stretching the dough upward from the edge and fold it over toward the center of the bowl. Give the bowl a turn and repeat stretching, folding and turning until the fillings are totally tucked into the dough. Cover with a damp towel and let rest for 30 minutes.
-
For added structure: Before the bulk rise, perform two more sets of stretch and folds, spaced 30 minutes apart.
-
Bulk Rise: Cover the bowl with lightly coated plastic wrap and let rise at room temperature until double in size. This will take about 90 minutes to 2 hours. The time will vary depending on the warmth of the environment.
-
Shape the dough: Remove the dough onto a lightly floured surface. Shape it into a round or oval and let it rest for 5 to 10 minutes. Meanwhile, line a proofing basket with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Then place the dough into your basket, seam side up.
-
Second Rise: Cover the dough and let rest until noticeably puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature. Let rest at room temperature while the oven heats up before baking.
Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot. No need to preheat your Dutch oven or baking pot.
-
Place the parchment over the dough and invert the basket to release. Sprinkle the dough very lightly with flour and gently rub the surface to coat. Make one long, off-center cut down the length of the loaf using a small knife or razor blade. Use the parchment to transfer the dough into the baking pot. Cover with well-fitting lid.
-
Bake: Bake the dough on the center rack for 20 minutes, covered. Carefully remove the lid and continue to bake uncovered for an additional 30 minutes.
For Extra Crispy Crust: Lift the loaf out of the pot and finish baking directly on the oven rack for the last 10 minutes.
Cool for 1 hour before cutting into slices.
Recipe Notes
If Using Freshly Milled Flour:
- Excellent results with a combo of hard white & hard red wheat.
- Replace the bread flour & all-purpose flour with a total of 525 grams FMF.
- A good formula is 235 grams hard red wheat + 290 grams hard white wheat.
- No significant change in rise time or bake time.
- The bread baked up beautifully in my preheated Le Creuset bread oven. I carefully added a few ice cubes below the parchment paper just before placing the lid back on the base. This provided additional steam in the vessel producing a more tender crust.
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