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French Bread with Kalamata Olives and Thyme

French Bread with Kalamata Olives and Thyme Recipe

  • 1 cup whole milk
  • 2 teaspoons butter
  • 2 teaspoons sugar
  • 1 cup water, room temperature
  • 2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
  • 3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons salt
  • 4 cups (or more) all purpose flour
  • Olive oil
  • 1 egg white, beaten to blend
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