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Irresistible Olive and Cheese Bread with Capers and Thyme Flavor Explosion - Featured Image

Irresistible Olive and Cheese Bread with Capers and Thyme Flavor Explosion

Learn how to make delicious Olive and cheese bread with capers and thyme. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 3 cups all-purpose flour (or bread flour for a chewier texture)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F, warm to the touch but not hot)
  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 1 cup shredded sharp cheddar cheese (or Gruyère for a nuttier flavor)
  • 2 tablespoons capers, rinsed and drained
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons olive oil, plus extra for brushing
  • Optional: 1 teaspoon garlic powder for a subtle kick

If you’re short on capers, green olives can work too, but be cautious with the salt levels. And if you don’t have fresh thyme, dried will do just fine—my mom’s pantry was always stocked with dried herbs for quick magic.

Instructions

  1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-7 minutes until foamy. This tells you the yeast is alive and ready to work its magic. If it doesn’t foam, start over with fresh yeast—trust me, I’ve wasted many batches by skipping this step.
  2. In a large mixing bowl, whisk together the flour, salt, and garlic powder if using. Make a well in the center.
  3. Pour the yeast mixture and olive oil into the well. Stir with a wooden spoon or your hand until the dough begins to come together.
  4. Add the chopped olives, capers, shredded cheese, and thyme leaves. Fold them into the dough gently, trying not to overwork it. A sticky, shaggy dough is perfect here—just like the messy counters I’m used to.
  5. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. You want the dough smooth but still a bit tacky. If your kids are around, this is a great moment to get little hands involved—my kids loved squishing the dough while I told them stories from my dad’s kitchen.
  6. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size. I like to put mine near the oven, where the warmth from baking makes a cozy proofing spot.
  7. Once risen, gently punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet. You can slash the top with a sharp knife to help it expand in the oven—this is where your bread tells its story through those rustic cracks.
  8. Brush the top with a little olive oil and sprinkle extra thyme leaves for a fragrant finish.
  9. Bake in a preheated oven at 400°F (200°C) for about 25-30 minutes, until the crust is golden and sounds hollow when tapped. If you have a kitchen thermometer, the internal temperature should reach about 200°F.
  10. Let the bread cool on a wire rack before slicing. I know, it’s hard to wait, but the crumb sets better and you avoid a gummy center. This was a lesson learned the hard way during my early kitchen experiments!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Olive and cheese bread with capers and thyme, recipe, cooking, food