Flour, salt, yeast, thyme and Zaha mix in a deep pot. Make a well in it and pour 200 ml lukewarm water and olive oil. Messi until the elastic dough. Add olives (black - finely chopped and green - washers) and chopped tomatoes (it is better to soak in olive oil with a little water at least a few hours earlier). The dough is shaped into a ball and leave covered greased court for an hour and a half warm. The volume should be increased twice. Once the rise is kneaded again divided into two parts formed of 2 rolls and allowed to rise in a warm for 45 minutes. The rolls are coated with egg yolk and bake 40 minutes in the preheated oven (200C).