Olive Cheese Bread with Capers

This olive and cheese bread with capers and thyme is my go-to when I want something that feels special yet fits right in with casual family meals or makes an impressive addition to a gathering spread. The combination of chewy bread, gooey mozzarella, briny olives and capers, and earthy thyme is incredibly satisfying, all surrounded by a crust with just the right hint of olive oil.

The first time I made this, the bread disappeared so quickly I had to stash a piece for myself for breakfast the next day. Warmed up, it’s even better.

Ingredients

• Stone ground white bread flour: gives the loaf great texture try to use high-protein bread flour for best rise
• Instant yeast: ensures the dough comes together easily select fresh well-dated packets
• Salt: balances the dough and intensifies the flavor
• Lukewarm water: properly activates the yeast not too hot or cold
• Extra virgin olive oil: keeps the crumb soft and adds a fruity note always go for a good quality unfiltered oil
• Mozzarella cheese: melts beautifully and gives that beloved stringy texture
• Parmesan cheese: offers tangy sharpness and depth buy freshly grated if possible
• Kalamata olives: add briny richness firm and glossy olives are ideal
• Baby capers: give an intriguing salty burst check the jar for plump well-brined capers
• Thyme leaves: bring earthy herbal flavor fresh sprigs will be more aromatic
• Salt and pepper: make the flavors come alive
• Non-stick baking paper: for easy pan lining

Tip Picking plump olives and real Parmesan makes a big difference in overall taste

Step-by-Step Instructions

Make the Dough:

Combine bread flour, instant yeast, and salt in a stand mixer bowl and mix thoroughly Start with the K-beater for even dispersal Add lukewarm water and extra virgin olive oil Continue mixing until the dough forms a rough mass Switch to a dough hook and knead for about seven minutes until the dough becomes smooth and elastic If kneading by hand plan to work the dough in a large bowl for at least ten minutes Shape the dough into a ball and transfer to a lightly oiled clean bowl Cover with plastic or reusable wrap and let it proof until doubled in size This usually takes about thirty minutes depending on your kitchen temperature

Prepare Your Pan and Roll the Dough:

Line a deep baking dish with non-stick baking paper A round casserole dish about twenty six centimeters works well Dust a clean surface with flour Roll your dough into a rough rectangle approximately thirty by forty centimeters Make sure the dough does not stick

Assemble the Filling:

Scatter grated mozzarella evenly across the dough surface Follow with a generous sprinkle of parmesan Distribute kalamata olive halves and drained baby capers across the cheese Sprinkle fresh thyme leaves over everything

Roll Shaping and Final Rise:

Carefully roll up the dough lengthwise to create a log Slice the log evenly into rounds Place each round in the lined baking dish cut side up Move swiftly so the filling stays inside and you keep those beautiful cheese pockets Loosely cover with a tea towel and let rise for fifteen minutes

Bake:

Bake in a preheated oven at two hundred degrees Celsius for about thirty five minutes The loaf should be golden brown on top and sound hollow when tapped

Finish and Serve:

Let the bread cool in the pan for fifteen minutes Drizzle with more olive oil scatter on extra thyme leaves and just a pinch of salt and pepper Use the baking paper edges to help transfer the bread to a serving plate Slice and serve warm for maximum ooziness

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Parmesan is my secret weapon here Its salty tang lingers in every bite and always draws people in The first time I had this bread with my mom we both stopped mid-bite just to savor how the herbs mixed with the cheese

Storing the Bread

This bread keeps well for up to two days wrapped tightly at room temperature For longer storage slice it and freeze in a zipper bag Reheat in a warm oven to revive the cheese and crisp up the crust The flavors seem even more pronounced after a day

Ingredient Swaps and Ideas

If you cannot find kalamata olives try good-quality green olives or even a mix of both No fresh thyme Swap in oregano basil or a little rosemary Feta or fontina can replace mozzarella for a sharper or creamier interior Mix and match cheeses to fit what you love

How to Serve

Slice thick and serve with a big salad or along hearty roasted vegetables This bread is perfect alongside soup or wine and cheese night I often bring it as a starter to family dinners as it always breaks the ice

History Behind the Flavor

Olive and cheese breads have Mediterranean roots with countless regional spins Capricorn bold Mediterranean notes marry so well with the olive oil and cheese I love thinking of the tradition while improvising for my own table

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Frequently Asked Questions

→ How do I prevent the dough from sticking when rolling?

Dust the surface generously with flour and check under the dough as you roll to ensure it moves freely. Use a bench scraper if needed to loosen any stuck spots.

→ Can I substitute different cheeses for the filling?

Yes, you can try different melting cheeses like fontina or provolone, but a combination of mozzarella and parmesan gives a classic texture and rich flavor.

→ Do I need to use a stand mixer?

No, you can mix and knead the dough by hand in a large bowl, just expect to knead a little longer to achieve a smooth, elastic texture.

→ Should I use fresh or dried thyme?

Fresh thyme delivers a bright, herbal note, but dried thyme can work if you use a bit less, as it's more concentrated.

→ How do you know when the bread is baked through?

The bread should be deeply golden and sound hollow when tapped. If unsure, a thermometer inserted in the center should read at least 90°C (195°F).