Irresistible No-Knead Olive Bread with Lemon & Thyme: A Flavorful Homemade Loaf
Step aside, ordinary bread! This Olive Bread with Lemon & Thyme is a truly exceptional loaf, guaranteed to surprise and delight your taste buds with its unexpected yet harmonious flavor combinations. Each slice is generously studded with savory chopped olives, bright lemon zest, rich Parmesan cheese, and the earthy, aromatic notes of fresh thyme. It’s a bread that transcends the everyday, offering a gourmet experience right from your home kitchen.
What makes this artisan-style bread even more appealing is its simplicity. You won’t need a heavy-duty stand mixer or extensive kneading sessions. This recipe relies on a straightforward method of gentle stretches and folds, which effortlessly develops the gluten and promotes a magnificent rise, resulting in a beautifully structured crumb and a delightful crust.
This particular olive loaf has been a cherished family favorite for years, bringing warmth and incredible aroma to our home. Its original inspiration comes from the brilliant Emilie Raffa, celebrated author of the remarkable cookbook Artisan Sourdough Made Simple and the creative mind behind The Clever Carrot. I’ve always followed her sourdough method, nurturing my own starter with great care.
However, a forgotten sourdough starter, tucked away in the back of the refrigerator for far too many months, presented a challenge. Despite my best efforts, reviving it proved unsuccessful, yet the craving for this incredible bread was immediate and undeniable! Necessity, as they say, is the mother of invention.
Determined not to wait, I adapted Emilie’s superb recipe. By substituting active dry yeast for the sourdough starter, I discovered a fantastic way to significantly reduce the bulk rise time without compromising on flavor or texture. The result was an absolute triumph – a loaf just as delicious and satisfying, but achievable on a much faster timeline. This modification makes this extraordinary olive bread accessible to even more home bakers, proving that you don’t need a live starter to enjoy incredible artisan-quality bread.
Essential Ingredients for Your Homemade Olive Bread with Lemon & Thyme
Crafting the perfect loaf of Olive Bread with Lemon & Thyme begins with selecting high-quality ingredients. Each component plays a crucial role in developing the bread’s unique texture and its vibrant, savory flavor profile. Here’s a detailed look at what you’ll need:
- Unbleached Bread Flour: This is the foundation of our loaf. Bread flour has a higher protein content compared to all-purpose flour, which leads to superior gluten development. This results in a chewier crust and a more structured, airy crumb – qualities highly desirable in artisan bread. For the purest results, I always opt for organic, non-GMO, and glyphosate-free flour. My top recommendation comes from a trusted domestic company, the Sunrise Flour Mill in Minnesota, known for its exceptional quality.
- Unbleached All-Purpose Flour: A small addition of all-purpose flour balances the bread flour, contributing to a slightly more tender and softer crumb without sacrificing the robust structure that bread flour provides. It creates a beautiful interplay of textures within the loaf.
- Finely Ground Sea Salt: Salt is essential for flavor and also plays a vital role in controlling yeast activity and strengthening the gluten network. A finely ground sea salt distributes evenly throughout the dough, ensuring consistent seasoning. Fine table salt can also be used as a suitable alternative.
- Instant Yeast: For this quick and easy recipe, instant yeast is our choice. It can be directly whisked into the dry ingredients without needing to be proofed in water first, simplifying the process. Always double-check the expiration date on your yeast package to ensure it’s active and potent for a reliable rise.
- Lukewarm Water: The temperature of your water is critical for activating the yeast without killing it. Aim for around 100°F (38°C). Water hotter than 130°F (54°C) can destroy the yeast, preventing your bread from rising. I often use an electric tea kettle with precise temperature control for filtered water, or a reliable digital thermometer to confirm the ideal warmth.
- Pitted Mixed Olives: These savory gems provide bursts of briny flavor. Roughly chop them to ensure they distribute well throughout the dough. Feel free to use your favorite variety; a blend of Castelvetrano (for their buttery, mild taste) and Kalamata (for their robust, fruity notes) is my usual go-to combination.
- Fresh Thyme Leaves: Fresh thyme introduces an exquisite earthy, slightly peppery flavor with subtle sweetness and a delicate floral aroma. Its woody notes beautifully complement the olives and lemon. Dried thyme can be used in a pinch, but fresh is highly recommended for its vibrant impact.
- Lemon Zest: The bright, aromatic zest of lemon cuts through the richness of the other ingredients, adding a refreshing citrusy lift that truly elevates the bread’s flavor profile. For the finest zest and maximum aroma, I rely on my microplane grater.
- Parmesan Cheese: Finely grated Parmesan cheese melts into the bread, adding a wonderful umami depth and a hint of nutty saltiness. For the best flavor and texture, I always grate my own from a block of aged Parmigiano Reggiano whenever possible.
The Critical Role of Accurate Flour Measurement in Baking
In the delicate art and science of baking, precision is paramount, especially when it comes to flour. For consistently successful results, it is always highly recommended to weigh your flour using a digital kitchen scale. This method eliminates variability and ensures you’re adding the exact amount of flour required for the recipe.
If you absolutely must measure by volume, exercise caution to avoid compacting the flour. Gently spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife) without packing it down. This “spoon and sweep” method helps to minimize over-measuring, which can lead to dry, dense bread.
For this Olive Bread recipe, all ingredient quantities are provided in grams, making it easy to achieve professional-level accuracy with a scale. If you don’t yet own a digital scale – which I wholeheartedly recommend as an essential baking tool – approximate volume measurements have been included for your convenience.
It’s crucial to understand that not all flour is created equal. There are many variables that can affect its density and, consequently, its weight per cup. These include the way the flour is transferred to the measuring cup (scooped vs. spooned), the specific type of flour (all-purpose, bread, whole wheat, etc.), and even differences between brands due to variations in milling and moisture content.
- For instance, King Arthur Baking typically states that one cup of their unbleached all-purpose white flour weighs approximately 120 grams.
- In contrast, Bob’s Red Mill advises that their flour may weigh around 136 grams per cup.
- Some imported Italian flours can be even denser, weighing up to 150 grams per cup.
- My preferred brand for most of my baking, Sunrise Flour Mill, indicates that their white flour comes in at about 140 grams per cup.
As you can see, these differences are significant enough to impact the hydration and overall success of your dough. If you find yourself baking regularly, investing in a kitchen scale and habitually weighing your ingredients will not only save you time and frustration but also consistently guarantee superb results.
To personalize your go-to recipes, whether they are in a treasured cookbook or a print-out, it’s an excellent practice to make personal notations. Pencil in the exact weight in grams you used for specific flours and ingredients, along with the brand, as you bake. This diligent tracking will help you replicate your best batches and ensure your homemade baked goods are consistently wonderful, every single time.
To begin, in a spacious mixing bowl, combine the unbleached bread flour, all-purpose flour, finely ground sea salt, and instant yeast. Whisk these dry ingredients thoroughly to ensure even distribution of the yeast and salt. Next, pour in the lukewarm water. Using a sturdy Danish dough whisk or a robust spatula, stir the mixture until all the flour is fully hydrated and no dry streaks remain. You’ll notice the dough forms a shaggy, sticky ball—this is perfectly normal and desired for this no-knead method. Once combined, cover the bowl with a damp towel to prevent the dough from drying out, and allow it to rest at room temperature for 30 minutes. This initial rest period, known as autolyse (though with yeast present, it’s a quick bulk ferment start), allows the flour to fully absorb the water and gluten development to begin passively.
While your dough enjoys its initial rest, take this time to prepare the flavorful fillings. Finely chop your pitted mixed olives, gently pick the fresh thyme leaves from their stems, meticulously zest one lemon, and grate your Parmesan cheese. Having these ingredients ready will make the next step smooth and efficient.
After the 30-minute rest, return to your dough. It should feel a bit softer and more pliable. Now, add all of your prepared fillings directly into the bowl with the dough: the chopped olives, fresh thyme leaves, bright lemon zest, and fragrant Parmesan cheese.
Gently integrate these delicious additions into the dough using the simple yet effective stretch and fold technique. To do this, reach into the bowl, grab a section of the dough from the edge, stretch it upwards, and fold it over towards the center of the bowl. Rotate the bowl a quarter turn and repeat this stretching, folding, and turning motion. Continue until the fillings are evenly incorporated and distributed throughout the dough, without tearing the dough too much. This gentle action not only mixes in the flavors but also helps to build the dough’s strength and elasticity. Cover the bowl with the damp towel once more and let it rest for another 30 minutes.
To further develop the dough’s strength and create that desirable open, airy crumb, you’ll perform two additional sets of stretch and folds. These should be spaced 30 minutes apart. Each set involves repeating the same stretching, folding, and turning motion as before. This progressive building of structure is crucial for achieving a beautiful rise and an ideal bread texture. After the final set of stretches and folds, the dough should feel noticeably smoother and more elastic.
Now it’s time for the crucial bulk rise, also known as the first fermentation. Lightly coat a piece of plastic wrap with cooking spray or oil to prevent it from sticking to the dough, then cover the bowl securely. Allow the dough to rise at a comfortable room temperature until it has visibly doubled in size. This process typically takes anywhere from 90 minutes to 2 hours, but please note that the exact timing can vary significantly based on the warmth of your kitchen environment. A warmer room will accelerate the rise, while a cooler one will slow it down. Look for visual cues – the dough should be puffy, domed, and show small bubbles on the surface.
Once the bulk rise is complete, gently turn the dough out onto a lightly floured work surface. Avoid deflating it too much. With soft hands, lightly shape the dough into your desired form, either a round boule or an elongated oval bâtard. Let this shaped dough rest on the counter for 5 to 10 minutes. This short rest allows the gluten to relax, making the dough easier to handle for the final shaping.
While your dough is resting on the floured surface, prepare your proofing basket (banneton). Line it with a clean kitchen towel and generously dust it with flour – rice flour works exceptionally well here as it’s less prone to sticking. This flour layer will prevent the dough from adhering to the basket during its final rise. Now, with floured hands, gently cup the shaped dough, carefully pulling and tucking the edges underneath itself to create surface tension and tighten its shape into a smooth, taut ball or oval. Then, delicately transfer the dough into your prepared proofing basket, placing it seam-side up. This orientation ensures that when you invert it for baking, the beautifully smooth top surface will be exposed.
Now, the dough enters its final proofing stage, also known as the second rise. Cover the proofing basket to maintain moisture and let the dough rest at room temperature until it becomes noticeably puffy. It should not be fully risen or overly expanded; aim for about a 30% increase in volume. This stage typically takes between 30 minutes to 1 hour, depending on your kitchen’s temperature. While the dough rests, preheat your oven to a blazing 450°F (230°C). Unlike many bread recipes, there’s no need to preheat your Dutch oven or baking pot for this method, which simplifies the process considerably.
Once the dough has proofed sufficiently and the oven is preheated, carefully cut a sheet of parchment paper to line your baking pot. This will help with easy transfer and cleanup. Place the parchment paper over the dough in the proofing basket, then confidently invert the basket to release the dough onto the parchment, now seam-side down.
Once the dough is released onto the parchment, lightly sprinkle its surface with a bit of flour. Gently rub this flour over the surface to create a delicate coating. This helps in scoring and gives the bread a rustic look. Now, with a small, sharp knife or a dedicated razor blade (known as a baker’s lame), make one confident, long, off-center cut along the length of the loaf. This score allows the bread to expand beautifully in the oven, creating an impressive ear.
Using the parchment paper as a sling, carefully transfer the scored dough into your baking pot. Ensure it sits comfortably at the bottom. Cover the pot with its well-fitting lid. This trapped steam is crucial for creating that coveted crispy crust. Bake the dough on the center rack of your preheated oven for 20 minutes with the lid on. After 20 minutes, carefully remove the lid – mind the hot steam – and continue to bake the loaf uncovered for an additional 30 minutes. This second phase of baking allows the crust to brown and crisp up beautifully.
Upon emerging from the oven, the crust on this Olive Bread with Lemon & Thyme is absolutely divine – beautifully golden brown, wonderfully crispy, yet offering a satisfying chew. It strikes the perfect balance for an artisan loaf.
- For those who adore an even more pronounced crunch factor in their crust, you can extend the baking time. After removing the lid, carefully lift the loaf out of the baking pot (using the parchment paper) and place it directly on the oven rack. Continue baking for an additional 5-10 minutes, keeping a close eye on it to achieve your desired level of crispness.
- The most important step after baking is cooling: Resist the urge to cut into your freshly baked bread immediately! Always allow the loaf to cool completely on a wire rack for at least one hour before slicing. This cooling period is crucial for the internal structure of the bread to set and for the flavors to fully develop, ensuring the best possible texture and taste.
Baking this incredible Olive Bread with Lemon & Thyme with active dry yeast offers a delightful shortcut to artisan-quality results. However, for those who wish to explore the rich, tangy world of sourdough baking, or perhaps convert other beloved yeast recipes to sourdough, know that it’s entirely possible. I find great value in resources that empower bakers to adapt. If you have a family favorite bread recipe you’d like to convert between sourdough and yeast, keep this link from Breadtopia handy. They provide an excellent, easy-to-apply formula to guide your conversions.
While this yeast-based version is truly spectacular, I do plan to return to my sourdough baking endeavors soon. The unique depth of flavor and remarkable nutritional benefits of sourdough are truly unmatched. In the interim, I’m incredibly grateful for the flexibility and convenience that adapting recipes with commercial yeast provides, allowing me to enjoy delicious homemade bread without delay.
A Realistic Sample Baking Schedule for Your Day
Don’t let the idea of making artisan bread intimidate you. While it involves several steps, it’s more about managing your time and being prepared for the next stage rather than constant active work. To help you envision the process, here’s a potential schedule for baking your Olive Bread with Lemon & Thyme in a single day, from start to finish:
- 8:00 AM: Initiate the Dough. Mix the dry ingredients and water. Cover and let it rest for the first 30-minute period.
- 8:30 AM: Incorporate the Flavorful Fillings. Add your olives, lemon zest, thyme, and Parmesan. Perform the initial stretch and fold technique. Cover and let it rest for another 30 minutes.
- 9:00 AM: First Dough Strengthening. Perform the second set of stretch and folds. Cover and allow to rest for 30 minutes.
- 9:30 AM: Second Dough Strengthening & Bulk Fermentation Begins. Execute the third and final set of stretch and folds. Then, cover the dough for its primary bulk rise, which will take approximately 90 to 120 minutes.
- 11:00 AM – 11:30 AM (approx.): Shape and Proof. Once the bulk rise is complete, gently shape the dough and transfer it to your proofing basket for its final rise. This stage typically lasts between 30 to 60 minutes. During this time, preheat your oven to 450°F (230°C).
- 12:00 PM (NOON): Ready to Bake! With minor timing adjustments, your beautifully proofed loaf is ready to go into the oven.
By approximately 2:00 PM, after baking and allowing adequate cooling time, you’ll be savoring a delicious slice of your very own freshly baked Olive Bread with Lemon & Thyme. Imagine the aroma filling your kitchen!
Irresistible No-Knead Olive Bread with Lemon & Thyme
A truly exceptional, next-level loaf featuring savory chopped olives, bright lemon zest, rich Parmesan cheese, and aromatic thyme. This easy, no-knead method delivers incredible flavor and a perfect crust with minimal effort.
Ingredients
Bread Dough
-
470
grams
bread flour
(about 4 cups) -
55
grams
unbleached all-purpose flour
(a scant 1/2 cup) -
9
grams
finely ground sea salt
(1½ teaspoons) -
7
grams
instant yeast
(2¼ teaspoons / one packet) -
385
grams
lukewarm water
(a scant 1⅔ cups)
Bread Fillings
-
120
grams
pitted mixed olives, roughly chopped
(a generous cup) -
2
grams
picked fresh thyme leaves
(1 tablespoon) - zest of one lemon
-
80
grams
finely grated Parmesan cheese
(1/2 cup)
Instructions
-
Make the Dough: In a large bowl, whisk together the flour, salt and yeast. Add the lukewarm water and using a Danish dough whisk or spatula, stir to combine so that all of the water is absorbed. You will end up with a sticky dough ball. Cover with a damp towel and let rest for 30 minutes.
-
Add the Fillings: After the dough has rested, add the chopped olives, thyme leaves, lemon zest and parmesan cheese to the bowl. Gently knead the fillings into the dough, using the stretch and fold technique, by stretching the dough upward from the edge and fold it over toward the center of the bowl. Give the bowl a turn and repeat stretching, folding and turning until the fillings are totally tucked into the dough. Cover with a damp towel and let rest for 30 minutes.
-
For added structure: Before the bulk rise, perform two more sets of stretch and folds, spaced 30 minutes apart.
-
Bulk Rise: Cover the bowl with lightly coated plastic wrap and let rise at room temperature until double in size. This will take about 90 minutes to 2 hours. The time will vary depending on the warmth of the environment.
-
Shape the dough: Remove the dough onto a lightly floured surface. Shape it into a round or oval and let it rest for 5 to 10 minutes. Meanwhile, line a proofing basket with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Then place the dough into your basket, seam side up.
-
Second Rise: Cover the dough and let rest until noticeably puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature. Let rest at room temperature while the oven heats up before baking.
Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot. No need to preheat your Dutch oven or baking pot.
-
Place the parchment over the dough and invert the basket to release. Sprinkle the dough very lightly with flour and gently rub the surface to coat. Make one long, off-center cut down the length of the loaf using a small knife or razor blade. Use the parchment to transfer the dough into the baking pot. Cover with well-fitting lid.
-
Bake: Bake the dough on the center rack for 20 minutes, covered. Carefully remove the lid and continue to bake uncovered for an additional 30 minutes.
For Extra Crispy Crust: Lift the loaf out of the pot and finish baking directly on the oven rack for the last 10 minutes.
Cool for 1 hour before cutting into slices.
Serving Suggestions & Storage Tips for Your Olive Bread
This Olive Bread with Lemon & Thyme is incredibly versatile and pairs beautifully with a variety of meals or simply enjoyed on its own. Serve thick slices alongside a hearty soup or a crisp salad for a complete and satisfying lunch. It makes an excellent accompaniment to Italian dishes, grilled meats, or fish, with its vibrant flavors cutting through richness. Consider toasting a slice and drizzling it with a high-quality extra virgin olive oil, or spread with softened butter for a truly indulgent treat. The complex medley of olives, lemon, thyme, and Parmesan makes it a showstopper appetizer or a delightful addition to any cheese board.
For optimal freshness, store your cooled olive bread in an airtight container or a bread bag at room temperature for up to 3-4 days. To enjoy it beyond that, slices or the whole loaf can be frozen for up to a month. Simply wrap it tightly in plastic wrap, then in foil, and thaw at room temperature. A quick re-toast or warm-up in the oven will revive its crust and bring back that freshly baked aroma.
I genuinely hope you find as much joy in baking and sharing this flavorful Olive Bread with Lemon & Thyme as my family and I do. It’s a testament to how simple ingredients, combined with a little love and mindful technique, can create something truly extraordinary. Happy baking!
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