← Nouns Cooking · French

Ingredients

• 500 g strong white bread flour
• 7 g fast-action dried yeast
• 1½ tsp Salt
• 1 tbsp herbes de Provence or dried oregano
• 320 ml lukewarm water
• 2 tbsp extra virgin olive oil
• 100 g pitted green olives, roughly chopped
• 100 g pitted black olives, roughly chopped

Method

1. Mix the flour, yeast, salt and herbs, then add the water and oil and bring together into a soft dough.
2. Knead for 10 min until smooth and elastic. Cover and leave to rise for 1 hour until doubled.
3. Pat the olives dry on kitchen paper, then press out the dough, scatter over the olives, fold up and knead briefly until evenly mixed.
4. Shape into an oval loaf, put on a floured, lined tray, cover and leave for 45 min until puffy. Heat the oven to 220°C (200°C fan, 425°F).
5. Slash the top, dust with flour and bake for 30–35 min, until golden brown and hollow-sounding underneath.
6. Cool on a rack before slicing.

Tips

• Drying the olives keeps the crumb from turning grey and soggy.
• Contains gluten.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs