Name: Pain aux olives (Olive Bread)
Yield: 2 loaves
Cuisine: France
Ingredients: 2 x 13 g sachets of active dried yeast; 1 lb/450 g black olives, stoned and crushed; 2 tbsp/30 ml olive oil; approx 1 pt/500 ml tepid water; 2 lb/900 g flour (a mixture of unbleached white bread flour with 2 generous handfuls of buckwheat flour, sifted)

Preparation info

2
loaves

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Cabrières-d’Avigon is lucky in having an old-fashioned baker who will still hand over a bit of bread dough in which to bake the occasional truffle or quince. He cooks a crusty, moist bread (served at the Bistro à Michel) similar to this one filled with generous helping of ripe black olives.

Ingredients

2 x 13 g sachets of active dried yeast
2 lb/900 g flour (a mixtur

Method

Stir together the yeast and a handful of flour in enough water to make a runny batter. Leave for 1 hour. Warm the remaining flour slightly in the oven, mix in salt and make a well in the middle. Pour in the yeast mixture, adding enough tepid water to form a moist dough. Knead for 10-12 minutes on a lightly floured surface. Leave to rise in a large floured bowl covered with a dampened cloth. Whe