Experience the mouthwatering fusion of briny olives, tangy cheese, and aromatic thyme in our Olive and Cheese Bread with Capers and Thyme. This savory bread is a delightful combination of textures and flavors, perfect for sharing with loved ones or savoring as a comforting treat on your own. From the first bite to the last, each slice offers a symphony of tastes that will leave you craving more.
In our kitchen, the Olive and Cheese Bread with Capers and Thyme has become a beloved staple that never fails to impress. I still remember the first time I experimented with this recipe, inspired by the vibrant flavors of the Mediterranean. As the bread baked in the oven, the tantalizing aroma filled the air, drawing my family to the kitchen with eager anticipation. From the moment they took their first bite, I knew I had created something truly special. Now, it’s a regular fixture at our gatherings, where it’s met with smiles of delight and requests for seconds. Each slice tells a story of culinary adventure and shared joy, making every bite a moment to cherish.
Why This Olive and Cheese Bread Stands Out:
- Handcrafted dough made with stone ground white bread flour, resulting in a soft yet sturdy base for the flavorful filling.
- Generously layered with a mix of mozzarella and parmesan cheese, creating a gooey, melty center with a hint of nuttiness.
- Bursting with the bold flavors of kalamata olives and briny capers, balanced by the earthy aroma of fresh thyme leaves.
- Baked to golden perfection, with a crisp exterior giving way to a tender, pillowy interior that’s irresistible.
- Versatile and easy to customize, allowing you to tailor the filling to your taste preferences or incorporate seasonal ingredients for endless variations.
Ingredients:
- For the Dough:
- 500 g stone ground white bread flour
- 10 ml (2 teaspoons) instant yeast
- 7.5 ml (1.5 teaspoons) salt
- 300 ml lukewarm water
- 15 ml extra virgin olive oil
- For the Filling:
- 300 g mozzarella cheese, roughly grated
- 1/2 cup (about 40 g) parmesan cheese, finely grated
- 1 cup kalamata olives, pitted & halved
- 2-3 tablespoons baby capers (in brine, drained)
- 4-5 sprigs thyme, leaves only (woody stalks discarded), plus extra
- About 1/4 cup extra virgin olive oil, for drizzling, plus extra
- Salt & pepper
Instructions:
- In a stand mixer fitted with the K-beater, combine the flour, yeast, and salt. Mix well, then add the water and olive oil. Knead on low speed until a smooth dough forms, about 7 minutes.
- Shape the dough into a ball and let it proof in an oiled bowl, covered, until doubled in size, about 30 minutes.
- Preheat the oven to 200°C and line a large deep baking dish with non-stick baking paper.
- On a floured surface, roll out the dough into a rough rectangle (about 30 x 40 cm). Distribute the mozzarella, parmesan, olives, capers, and thyme leaves evenly over the surface.
- Roll up the dough lengthwise, then cut into rounds. Transfer each round to the prepared baking dish, cut side up.
- Cover loosely with a tea towel and let rise for 15 minutes. Bake for 35 minutes or until golden brown and cooked through.
- Let cool for 15 minutes, then sprinkle with salt, pepper, more thyme leaves, and a drizzle of olive oil. Serve warm and enjoy!
Notes: Feel free to customize the filling with your favorite ingredients, such as sun-dried tomatoes, roasted garlic, or caramelized onions. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Enjoy this savory bread as a delicious appetizer, side dish, or snack anytime!
