A salty favorite for tea time: olive and walnut bread recipe

Black and green olives, walnuts, garlic and thyme give this Aegean-style bread a rich aroma and hearty flavor. The soft dough and generously topped surface make it a different option from classic homemade loaves, especially for breakfast or tea time.

For the dough, combine one cup of warm water with one cup of warm milk, 10 grams of instant yeast, a teaspoon of sugar and a teaspoon of salt. Add a quarter cup of vegetable oil, then gradually knead in 4 to 4.5 cups of flour until the dough becomes soft and no longer sticks to the hands.

Cover the dough and leave it in a warm place for about an hour, until it doubles in size. Divide it into two equal pieces, roll them into rectangles and place them on a baking tray lined with parchment paper.

Mix melted butter with crushed garlic, chopped walnuts, sliced black and green olives, thyme and optional chili flakes. Spread the mixture over the dough, drizzle with olive oil and bake in a preheated oven at 180°C for about 25 minutes, until lightly browned. Let the loaves rest for a few minutes before slicing, and garnish with fresh thyme if desired.