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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.

Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.

BeveragesBreads and CerealsCondiments
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
SoupsSugar Free


1 pk. dry yeast
1 tbsp. dried thyme
1 1/2 cups warm water (110 degrees)
3 tbsp. fresh thyme
4 cups unbleached flour or bread flour
1 cup thyme and garlic olives, drained
2 tsp. salt
1/4 cup oil from thyme and garlic olives and oil for the top

Dissolve the yeast in 1/4 cup warm water, letting it stand until it becomes milky and bubbly. Place the flour and the salt in a large bowl and make indentation in the center. Pour in the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix well. Turn the dough out onto a floured board and knead for 15 minutes or until it is soft and silky, adding more flour if necessary.

Shape the dough into a ball, dust lightly with flour, place in a lightly oiled bowl, and cover with a damp towel. Allow the dough to rise in a warm, draft-free place until doubled in bulk, about 35 to 40 minutes. Preheat the oven to 400 degrees.

Punch the dough down and place on a greased baking sheet. Let it rise a few minutes, then stretch it with your fingers to completely cover the bottom. Cover with a damp towel and let rest 20 to 30 minutes. With the fingertips, make a uniform pattern of indentations in the dough. Brush genertously with oil and sprinkle with thyme. Place olives in the indentations and bake about 30 - 35 minutes. Makes 1 large loaf. You can use whole unpitted olives for this focaccia or halve and pit before sprinkling over the dough.


3/4 lb. black olives or 1 to 2 tsp. dried thyme
3 garlic cloves, peeled and minced
1 tsp. white peppercorns
1 to 2 tbsp. fresh thyme leaves
Olive oil to cover

Drain and rinse the olives, mix them with the herbs and/or spices and place them in a jar with a tight-fitting lid. Pour the oil over them; allow them to marinate for at least 2 days before using. (If you have used garlic, remove it after a few days so it's strong flavor doesn't overwhelm the other ingredients.) The olives will keep in the refrigerator for 6 months. Bring to room temperature before serving.