Olive and Cheese Bread with Capers and Thyme
There’s something truly delightful about the aroma of freshly baked bread wafting through the kitchen. This Olive and Cheese Bread with Capers and Thyme is a perfect blend of flavors, making it a standout choice for any meal. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to follow and yields a delicious, cheesy bread that’s perfect for sharing.
Ingredients
For the Dough:
- 500g stone ground white bread flour
- 2 tsp instant yeast
- 1.5 tsp salt
- 300ml lukewarm water
- 1 tbsp extra virgin olive oil
For the Filling:
- 300g mozzarella cheese, roughly grated
- 1/2 cup (about 40g) Parmesan cheese, finely grated
- 1 cup kalamata olives, pitted and halved
- 2-3 tbsp baby capers (in brine, drained)
- 4-5 sprigs thyme, leaves only (woody stalks discarded), plus extra
- 1/4 cup extra virgin olive oil, for drizzling, plus extra
- Salt and pepper to taste
Instructions
1. Prepare the Dough
In a stand mixer bowl, combine the flour, yeast, and salt. Add the lukewarm water and olive oil, mixing on low speed until the ingredients are well combined. Switch to the dough hook attachment and knead for about 7 minutes until the dough is smooth and elastic. If you prefer to knead by hand, this process will take about 10 minutes.
Shape the dough into a ball and place it in an oiled bowl, turning to coat the surface. Cover the bowl with plastic wrap and let the dough proof until it has doubled in size, about 30 minutes.
2. Roll Out the Dough
Preheat your oven to 200°C (392°F). Line a large, deep baking dish with non-stick baking paper. Once the dough has risen, transfer it to a floured surface and roll it out into a rectangle approximately 30×40 cm.
3. Add the Filling
Evenly distribute the grated mozzarella and Parmesan cheeses over the rolled-out dough. Sprinkle the halved olives, drained capers, and thyme leaves across the surface. Drizzle with extra virgin olive oil.
4. Form the Bread
Carefully roll the dough from one long side to the other, forming a log. Using a sharp knife, cut the log into rounds and place them cut-side up in the prepared baking dish. Cover the dish with a clean tea towel and let the dough rise for an additional 15 minutes.
5. Bake
Place the baking dish in the preheated oven and bake for 35 minutes, or until the bread is golden brown and the cheese is bubbly and melted.
6. Finish and Serve
Remove the baking dish from the oven and allow the bread to cool for about 15 minutes. Drizzle with more extra virgin olive oil and sprinkle with additional thyme leaves, salt, and pepper. Serve the bread warm and enjoy the combination of flavors and textures.
Tips for Success
- Proofing Time: Ensure the dough has enough time to rise properly. The initial proof should result in the dough doubling in size.
- Filling Distribution: Distribute the filling ingredients evenly to ensure every bite is packed with flavor.
- Rolling the Dough: Roll the dough tightly to prevent the filling from spilling out during baking.
This Olive and Cheese Bread with Capers and Thyme is a versatile recipe that’s sure to impress your family and friends. The combination of salty olives, tangy capers, and fresh thyme with gooey cheese makes it a delicious treat for any occasion. Enjoy baking and sharing this flavorful bread!
If you try this recipe, I’d love to hear how it turned out! Share your photos and feedback in the comments below. Happy baking!
Print
Olive and Cheese Bread with Capers and Thyme
Ingredients
For the dough:
500g stone ground white bread flour
2 tsp instant yeast
1.5 tsp salt
300ml lukewarm water
1 tbsp extra virgin olive oil
For the filling:
300g mozzarella cheese, roughly grated
1/2 cup (about 40g) Parmesan cheese, finely grated
1 cup kalamata olives, pitted and halved
2–3 tbsp baby capers (in brine, drained)
4–5 sprigs thyme, leaves only (woody stalks discarded), plus extra
1/4 cup extra virgin olive oil, for drizzling, plus extra
Salt and pepper
Instructions
1️⃣ Prepare the Dough: In a stand mixer bowl, combine flour, yeast, and salt. Add water and olive oil, mixing on low speed until combined. Switch to the dough hook and knead for about 7 minutes until smooth. Alternatively, knead by hand for 10 minutes. Shape the dough into a ball and place it in an oiled bowl, covering with plastic wrap. Let it proof until doubled in size, about 30 minutes. 🌾
2️⃣ Roll Out the Dough: Preheat the oven to 200°C (392°F). Line a large deep baking dish with non-stick baking paper. On a floured surface, roll out the dough into a rectangle approximately 30×40 cm. 🌡️
3️⃣ Add the Filling: Evenly distribute the mozzarella, Parmesan, olives, capers, and thyme over the dough. Drizzle with extra virgin olive oil. 🍕🫒
4️⃣ Form the Bread: Carefully roll the dough into a log. Cut the log into rounds and place them cut-side up in the prepared baking dish. Cover with a tea towel and let rise for 15 minutes. 🔄
5️⃣ Bake: Bake in the preheated oven for 35 minutes, or until golden brown. ⏳
6️⃣ Finish and Serve: Remove from the oven and let cool for 15 minutes. Drizzle with more olive oil and sprinkle with extra thyme, salt, and pepper. Serve warm. 🍞🌿