Perfumed Olive Bread with Thyme

On a clean surface, sift the flour, make a hole, and add the yeast, oil, and salt

Knead with hands until the dough absorbs the liquid ingredients (if needed, add a little more water)

Shape the mass into a ball, knead in the olives and thyme, and shape again

Form it into a ball, brush with a little olive oil, cover with plastic wrap, and let rest for an hour in a warm place

Open on a clean surface dusted with flour, and roll like a croissant

Divide between two 30x13cm English muffin tins, greased with olive oil

Let rise until it doubles in volume

Place in a moderate oven (180°C), preheated, for 50 minutes or until the surface is golden brown

Wait to cool, unmold, garnish with thyme sprigs, and serve.