Pain aux olives from A Table in Provence by Leslie Forbes

Name: Pain aux olives from A Table in Provence by Leslie Forbes
Ingredients: 2 tbsp/30 ml olive oil; 1 lb/450 g black olives, stoned and crushed; 2 x 13 g sachets of active dried yeast; 2 lb/900 g flour (a mixture of unbleached white bread flour with 2 generous handfuls of buckwheat flour, sifted); approx 1 pt/500 ml tepid water

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Cabrières-d’Avigon is lucky in having an old-fashioned baker who will still hand over a bit of bread dough in which to bake the occasional truffle or quince. He cooks a crusty, moist bread (served...

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Ingredients

2 tbsp/30 ml olive oil
1 lb/450 g black olives, stoned and crushed
2 x 13 g sachets of active dried yeast
2 lb/900 g flour (a mixture of unbleached white bread flour with 2 generous handfuls of buckwheat flour, sifted)
approx 1 pt/500 ml tepid water