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French Bread With Kalamata Olives and Thyme Recipe

French Bread With Kalamata Olives and Thyme Recipe

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French Bread With Kalamata Olives and Thyme

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Ingredients:

Serving

1 cup whole milk
2 tsp butter
2 tsp sugar
1/2 cup water, room temperature
3/4 cup greek yogurt
2 tsp active dry yeast (for do-ahead version) or 2 tsp fast-rising (for same-day version)
3/4 cup chopped pitted kalamata olives (about 4 oz pitted
1/2 cup sun-dried tomato
2 garlic cloves, chopped (or minced )
2 tsp chopped fresh thyme
2 tsp salt
4 cups all-purpose flour (or more if needed)
olive oil
1 egg white, beaten to blend

Directions:

Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1/2 cup room-temperature water, the Greek yogurt and cool mixture until lukewarm (85°F to 95°F), about 10 minutes.
Add yeast; stir to blend. Stir in olives, tomatoes, garlic, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl.
Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
Position rack in center of oven and preheat to 500°F Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth).
Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.
TIP:.
Oil your hands before starting to work with the dough. It really helps.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.8 Kcal (1691 kJ)
Calories from fat	48.52 Kcal
		% Daily Value*
Total Fat	5.39g	8%
Cholesterol	5.69mg	2%
Sodium	985.09mg	41%
Potassium	376.67mg	8%
Total Carbs	71.66g	24%
Sugars	5.52g	22%
Dietary Fiber	3.46g	14%
Protein	14.38g	29%
Vitamin C	2.5mg	4%
Iron	1.3mg	7%
Calcium	106.3mg	11%

Amount Per 100 g
Calories	192.83 Kcal (807 kJ)
Calories from fat	23.17 Kcal
		% Daily Value*
Total Fat	2.57g	8%
Cholesterol	2.72mg	2%
Sodium	470.43mg	41%
Potassium	179.88mg	8%
Total Carbs	34.22g	24%
Sugars	2.64g	22%
Dietary Fiber	1.65g	14%
Protein	6.87g	29%
Vitamin C	1.2mg	4%
Iron	0.6mg	7%
Calcium	50.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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