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This is nice bread! It's like French bread with olives and thyme added. I followed the recipe fairly conscientiously, except for the very last. In the recipe, this bread is baked in loaf pans. However, I have had trouble getting larger loaves of bread cooked through, so I divided the dough into six smaller portions, of about 200 grams each, and baked them directly on flat baking sheets. I was a little concerned that I would get very flat bread because the dough was quite slack. It actually rose better than I had expected. The flavor is good, too. Thank you very much for sharing this recipe with us.