Apulian Olive Bread

Real Cerignola green olives from Puglia make the best version of this bread. They’re flavourful and somewhat firm and don’t turn to purée when you’re beating them into the dough.

I often bake this as two smaller loaves - just divide the dough in half and round both pieces. For ease, you can also bake the loaf or loaves on a polenta-dusted or baking paper-lined swiss roll tin.