A Provençal Bread with Olives and Herbs.
Very easy to make and tastes delicious.
500g strong white flour
7g dry yeast
1 tsp salt
1 tsp sugar
300ml warm water
2 tbsp olive oil
2 tsp dried oregano
100g pitted black or mixed olives
Option-olive oil for drizzling and coarse sea salt
|1||Place the flour into a bowl, with the yeast at one side with the sugar
and the salt at the other, add water. Knead well by hand or by machine,
incorporating the olive oil, for about ten minutes, until the bread is smooth
|2||Form the bread dough into a ball, place in a slightly oiled bowel and
cover with cling film
|3|| Leave for an hour until the dough has at least doubled in size. Chop
most of the olives in half, leaving a few whole for the top. Knead the chopped
olives into the bread. Repeat for the oregano until well dispersed.
|4|| You may cut the bread dough in half to make two loaves or one loaf and
a few bread rolls or one large loaf.
|5||With your hands flatten out the bread dough into a long rectangle. With
a knife, slice through the dough length ways and then on either side slit
the dough forming a leaf pattern, opening the slits slightly. Place the
left over whole olives on top.
|6||Place the dough on an oiled baking sheet, leave for 10-15 minutes and
then bake at the top of the oven on 220 or gas mark 8 for fifteen to eighteen
minutes, or until golden brown.
|7||As soon as it is out of the oven, drizzle with the olive oil and sea salt
if you wish or leave it plain.
|8||Leave to cool and consume with some cheese and wine, gorgeous.|