I wanted to try out my dough hook. Garry fancied some olive and thyme flavoured bread. It was a match made in heaven.
This is, without a shadow of a doubt, the best bread I’ve ever made. It was perfectly proved, it was well risen, it was intensely flavoured, it was delicious. Find out how to make it yourself below.
- 675g strong white bread flour
- 1 1/2 teaspoons of sea salt
- 1 7g sachet of dried yeast
- 425ml of lukewarm water
- 80g chopped olives
- 1 1/2 tablespoons of chopped fresh thyme (double if you'd like a more intense thyme taste)
- Combine the flour, salt and yeast in a large mixing bowl. Make a well in the centre and pour in the water. Use your hand to combine, or mix on the lowest possible speed in a mixer until combined
- Knead for 10 minutes/mix for 5 minutes with a dough hook
- Cover with a damp tea towel. Leave to rise until doubled in size - one hour in a warm place, three hours in a cold place
- Whilst it's rising, roughly chop the olives and finely chop the thyme
- Knock back the dough and flatten to a rectangle about 1cm thick. Scatter the olives and thyme leaves over the dough, evenly spread out. Fold one third over the middle third, and the final third over the middle two. Shape into a ball
- Place on a large, heavy baking tray. Cover with an inflated plastic bag and leave to rise for another hour. Towards the end of the rising time, preheat the oven to 230C
- Slash the top with a sharp knife and sprinkle with flour. Bake for 15 minutes, then lower the heat and bake for 20 minutes more
- Leave to cool