Pain aux olives

Olive Bread

Preparation info
  • 2

    • Difficulty


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.


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


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