Bread With Thyme, Olives and Sun-dried Tomatoes

75g pitted black olives
20g sun-dried tomatoes

130g milk
20g fresh yeast
400g plain flour
120g water (room temperature)
40g olive oil
15g honey
5g salt
1 tbsp thyme
  • Put black olives and sun-dried tomatoes in the TM bowl and proceed 5 seconds on Speed 4. Set them aside.
  • Warm milk for 30 seconds at 37° on Speed 1
  • Add the fresh yeast and mix for 4 seconds on Speed 4
  • Sift in flour. Add water, olive oil, honey and salt. Knead it for 5 minutes
  • Add the olives, sun-dried tomatoes and thyme. Mix for 7 seconds on Speed 3
  • Cover a 11x30cm rectangle cake tin with wax paper (baking paper). Brush the paper a bit of olive oil.
  • Pass the dough in the cake tin and smooth it over nicely with a spatula (wet your spatula with water so it wouldn’t get sticky)
  • Let it rise for 1 hour.
  • Bake it in a 170°C preheated oven for 35-40 minutes
  • As soon as you take it out of the oven, brush it with very little olive oil
  • When it cools down for just a few minutes take it out of the tin. Do not let it stay in the tin any longer because it would get wet under.
Optional 1: You can put some chopped walnuts over the bread before you bake it.
Optional 2: You can add chopped walnuts also inside the dough together with olives and sun-dried tomatoes. It gives a darker color like whole-wheat flour.

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