Olive Bread From Provence

Mix the two types of flour and the salt in a baking bowl. Dissolve the yeast in lukewarm water and add, as well as the olive oil. Meanwhile, knead everything for 10 minutes until a smooth dough.

Return to the baking bowl and cover with a wet dishcloth. Let the dough rise in a warm place until doubled (about 1 hour). Then knead again and let rise for another half hour.

In the meantime, pit and coarsely chop the olives.

The following information refers to a preparation for 2 loaves. Divide the dough in half and roll out two rectangles – a good 1 cm thick. Top each with half of the olives, roll up and shape into a loaf by hand, pressing on all sides. Score the top of the loaves deeply with scissors. Place the loaves on a baking tray and rest for 10 min. Then bake in the oven heated to 240 °C on the lowest rack for 15 min. Reduce the temperature to 200 °C and bake the olive breads for another 30 minutes.

The olive bread tastes especially good when cut into slices, brushed with olive oil and toasted briefly. It can also be topped with tomato slices and a little tapenade, or brushed with a thick tomato sauce and anchovy fillets or olives and baked briefly in the oven. Served with leaf salad, it becomes a small meal.

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