Pain d’Olives

Bread with olive oil and olives

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 10

Appears in
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.


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


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