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Thyme and Olives French Baguette

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Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


1 cup milk
whole fat
2 teaspoons butter, unsalted
or olive oil
2 teaspoons sugar
1 cup water
at room temperature
2 teaspoons yeast, active dry
¾ cup kalamata olives
pitted and chopped, or other brine-cured black olives
2 teaspoons thyme
prefer freshly chopped, or 1 teaspoon dry
2 teaspoons salt
4 cups all-purpose flour
or more as needed
1 large egg whites
lightly beaten


Add milk into a small saucepan, bring to a boil.

Stir in butter and sugar until butter melts and sugar dissolves.

Transfer mixture into a large bowl.

Stir in 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), 8 to 12 minutes.

Stir in yeast until well blend.

Add olives, thyme and salt.

Stir in 1 cup flour with a wooden spoon until just mixed and most.

Stir in another 3 cups flour, 1 cup at once, and mix with the wooden spoon until incorporated after each addition.

Add up to ⅓ cup more flour if needed until dough is smooth and begins to pull away from sides of bowl.

Coat a large bowl with cooking spray or oil it.

Transfer dough to bowl, coat the dough with cooking spray or brush with some oil.

Cover with plastic wrap or kitchen towel.

To make ahead:

Chill dough overnight.

To make at the same day:

Allow dough to rise in warm area until doubled in volume, 50 to 60 minutes (do not punch down dough during the rising).

Position rack in center of oven and preheat to 500°F.

Coat a large baking sheet with cooking spray.

Turn dough out onto floured working surface (to avoid deflating, do not punch down dough and do not knead dough).

Cut dough into 2 equal portions.

Gently form (do not knead) each piece into baguette 15 inches long by 2¼ to 2½ inches wide (dough will not be smooth).

Transfer baguettes to prepared baking sheet, spacing evenly apart.

Cover loosely with plastic wrap.

Allow to rise in warm area until slightly puffed, about half an hour to 40 minutes for refrigerated dough and 15 to 20 minutes for room-temperature dough.

Lightly brush egg white on top of each loaf.

Generously spray water inside of oven (9 to 10 sprays), right away put loaves in oven.

Bake 10 minutes.

Reduce oven temperature to 400°F and continue baking until loaves are deep golden and sound hollow when tapped, 35 to 28 minutes.

Remove from the oven and let cool on wire rack completely.

Slice and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 1308% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 306mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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