Pain d’Olives from The Cooking of Provence by Patricia Lousada
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.
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Ingredients
- 2 teaspoons salt
- 500 g (1 lb) strong white flour
- 15 g (½ oz) dried yeast (not the easy-blend kind)
- 12 Calamata olives, stoned and quartered
- 5 tablespoons extra-virgin olive oil
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