Olive And Thyme Bread Recipes

Steps:

• In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.
• Preheat the oven to 350 degrees F.
• Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.
• Slice as desired and serve warm.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

Steps:

• ADDITIONAL INGREDIENT: 1 1/4 cups basic bread sponge (from my basic bread sponge recipe).
• Can use any fleshy black olive in place of Kalamatas.
• In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
• Stir the sponge into the water, breaking the sponge up using your hands or a spoon.
• Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Mix in the olives and thyme until distributed. This dough will be wet and sticky.
• Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough.
• Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
• Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic. Allow to rise in a draft-free location for two hours.
• Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles. Shape each half into a loose oval. Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom. Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.
• Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.
• Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom. Take the loaves out of the pans and cool on a rack.

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add in the water and stir with a sturdy wooden spoon or a Danish whisk to make a sticky, shaggy dough that comes together. Coat a large plastic or metal bowl completely with the oil. Transfer the dough to the prepared bowl and turn to coat completely in the oil.
• Cover the bowl with a tight-fitting lid so no air can enter the bowl. Leave on the countertop overnight, or in the fridge for up to 2 days, for the flavor to develop.
• Oil a 13-by-9-inch rimmed baking sheet generously with olive oil, making sure to get all the corners. Gently slide the dough into the prepared pan (it should be very soft) and use your fingers to spread it into the corners. (If the dough has been chilling in the fridge, remove it and let it rest in a warm place until it is puffy and soft, 30 minutes to 1 hour, before transferring.)
• Preheat the oven to 450 degrees F. Use the pads of your fingers to dimple the entire surface of the dough. Sprinkle the olives over the top, poking some down inside the bread. Scatter the shallots and thyme over the top. Drizzle generously with oil and scatter over the flaky salt. Bake, rotating once, until the top is evenly golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly, then slide out of the pan. Drizzle with honey. Slice and serve warm. Eat within 24 hours or wrap well and freeze for up to 1 month.