Rinse the rabbit pieces and pat dry. Peel and squeeze the garlic and mix with the thyme. Season the meat with salt and pepper and turn in the thyme-garlic mixture.
Spread the slices of bacon on the table and roll 1 piece of rabbit with 1/4 bay leaf and 1 sprig of thyme in the bacon. Tie the bacon to the rabbit pieces with kitchen twine.
Heat the oil in a roaster and fry the rabbit parts all around for about 3 minutes, remove and keep warm.
Wash the tomatoes and cut them into slices without any stems. Line the roasting pan with it, then add a little salt and pepper. Spread the rabbit pieces and the olives on top and sprinkle with the herbs.
Let everything stew in the preheated oven at 175 ° C for about 45 minutes and turn the meat over in between. Serve immediately.