Olive Bread

I have memories of a bakery in the old town in Nice—le vieux Nice—and an olive bread I bought there, a large, crusty round loaf, with a deliciously strong scent of olives. Unfortunately, the olives had not been pitted and eating the bread was a challenge.

For my own version, I have added Kalamata, Niçoise, Gaeta, and jarred Italian oil-cured olives for this coarse white bread. Gaeta olives are my favorite, though they might not be easy to find. All the other olives are good,