Olive Cheese Bread Capers Thyme (Print Version)
# Ingredients:
→ For the dough
01 -
500 g stone ground white bread flour
02 -
10 ml instant yeast
03 -
7.5 ml salt
04 -
300 ml lukewarm water
05 -
15 ml extra virgin olive oil
→ For the filling
06 -
300 g mozzarella cheese, roughly grated
07 -
40 g parmesan cheese, finely grated
08 -
1 cup kalamata olives, pitted and halved
09 -
2-3 tablespoons baby capers, drained
10 -
leaves from 4-5 sprigs of thyme, plus extra for garnish
11 -
60 ml extra virgin olive oil, for drizzling, plus extra
12 -
salt
13 -
ground black pepper
# Instructions:
01 -
Add bread flour, instant yeast, and salt to the bowl of a stand mixer fitted with the K-beater. Mix well to evenly distribute ingredients.
02 -
Pour lukewarm water and extra virgin olive oil into the dry ingredients. Mix on low speed until the dough comes together, then switch to the dough hook. Knead for 7 minutes until very smooth. Alternatively, knead by hand in a large mixing bowl for 10 minutes.
03 -
Shape the dough into a ball, place in an oiled bowl, and cover with plastic wrap or reusable wax wrap. Let it rise until doubled in size, approximately 30 minutes depending on room temperature.
04 -
Preheat oven to 200°C. Line a large deep baking dish (about 26 cm round) with non-stick baking paper. On a lightly floured surface, roll the dough out to a rough rectangle measuring approximately 30 x 40 cm.
05 -
Distribute grated mozzarella evenly over the dough, followed by parmesan cheese, kalamata olives, drained capers, and thyme leaves.
06 -
Carefully roll up the dough along its length to enclose the filling. Cut evenly into rounds and transfer each piece directly into the prepared baking dish, cut side facing up. Arrange slices to fill the dish.
07 -
Cover the baking dish loosely with a tea towel and allow the dough rounds to rise for 15 minutes.
08 -
Bake in the preheated oven at 200°C for 35 minutes until golden brown and cooked through.
09 -
Remove from the oven and allow to cool for 15 minutes. Sprinkle with additional salt, pepper, fresh thyme leaves, and a final drizzle of extra virgin olive oil. Lift out of the dish using the baking paper and serve warm.
# Notes:
01 -
Proofing time may vary depending on ambient temperature—ensure the dough has doubled in size before proceeding.
02 -
Draining the capers and olives well will prevent excess moisture in the bread.