Preheat your oven to 180°C (350°F) and grease a loaf tin with olive oil or butter, lining the bottom with parchment paper.

In a large mixing bowl, sift together plain flour, baking powder, salt, and ground almonds. Fold in chopped fresh thyme.

In a separate bowl, whisk together Greek yogurt, vanilla bean paste, eggs, and granulated sugar until creamy.

Combine the wet mixture with the dry ingredients, adding the extra virgin olive oil gradually until smooth.

Transfer the batter into the prepared loaf tin, smoothing the top and shaking the tin slightly to remove air pockets.

Bake in the preheated oven for about 50 minutes until a skewer comes out clean.

Let the loaf cool in the tin for 10 minutes, then prepare the glaze by mixing icing sugar with orange juice.

Drizzle the glaze over the slightly cooled loaf, then transfer to a wire rack to cool completely.