Pain d’Olives

Bread with olive oil and olives

Preparation info

  • Makes

    1

    loaf
    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Even the small amount of olive oil in this bread moistens and scents it and makes it good enough to eat on its own without butter.

Ingredients

  • 15 g (½ oz) dried yeast (not the easy-blend kind)
  • 2 teaspoons salt<

Method

Dissolve the yeast in a scant 300 ml (½ pint) lukewarm water. Mix the salt with the flour, make a well in the centre and add the yeasty water and 4