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Olive Thyme Bread | Mountain Cravings

Olive Thyme Bread

Mountain Cravings
Irresistible bread studded with kalamata olives, fresh thyme, and garlic is guaranteed to disappear as soon as you bake it!
Prep Time 3 hrs
Cook Time 45 mins
Total Time 3 hrs 45 mins
Course Breads
Cuisine Mediterranean
Servings 1 loaf
Calories 84 kcal


  • 1 1/4 cups warm water
  • 2 t. active dry yeast
  • 1 T. sugar
  • 6 oz. kalamata olives drained & roughly chopped
  • 1/4 cup fresh thyme finely chopped
  • 2 cloves garlic finely minced
  • 1/2 t. salt
  • 3 1/4 cups flour plus extra for kneading


  • Combine warm water, yeast, and sugar in a small bowl. Let sit for about 5 minutes, until yeast is foaming.
  • Meanwhile, toss olives, thyme, garlic, and salt with flour in the bowl of a stand mixer, making sure olives are completely coated.
  • Set mixer on low with dough hook and slowly add yeast mixture to flour. When ingredients are mostly combined, increase speed to medium.
  • Knead dough for 5-10 minutes, until dough pulls away from the sides of the bowl and forms an elastic ball. If needed, add extra flour one tablespoon at a time until dough comes together.
  • Cover mixing bowl with a damp towel and set in a warm place. Let rise for 2 hours, until roughly doubled in size.
  • Cover a baking sheet or large pan with nonstick spray. Punch dough down and place on the pan for the second rise, about 30 minutes.
  • Preheat oven to 500°.
  • When the second rise is complete, bake at 500° for 15 minutes. Reduce heat to 375° and bake for 30-40 minutes, until bottom is browned and sounds hollow when you knock on it.
  • Let cool for at least 10 minutes before cutting.


You can make this bread without a stand mixer - I did - but it's a very stiff, wet dough that will give you a good arm workout!