Bread Story
The south of France has always understood one simple rule. Good bread doesn't need showing off. This rustic Provençal loaf combines fragrant olive oil, black and green olives, rosemary and thyme into a beautifully soft loaf with a crisp golden crust. It's the sort of bread you'd happily tear apart while waiting for the barbecue, alongside a bowl of olives and a cold drink.
You’ll Need
Makes 1 medium loaf
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil
Filling
75g pitted black olives, roughly chopped
75g pitted green olives, roughly chopped
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 garlic clove, finely grated
1 tbsp extra virgin olive oil
To Finish
Olive oil for brushing
Flaky sea salt
Extra rosemary
Optional but Dangerous
Soft goat's cheese
Brie
Sun-dried tomatoes
Garlic butter
Method
Mix together the flour, yeast, sugar and sea salt in a large bowl.
Add the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for around 1 hour, or until doubled in size.
Mix together the chopped olives, rosemary, thyme, garlic and olive oil.
Tip the risen dough onto a lightly floured surface, flatten gently, then spread the olive mixture over the dough.
Fold and knead lightly just enough to distribute the filling evenly without crushing the olives.
Shape into a round loaf and place onto baking paper.
Leave to prove for another 30 minutes.
Brush lightly with olive oil, sprinkle over a little flaky sea salt and extra rosemary.
Preheat the air fryer to 180°C.
Air fry for 24–28 minutes, until the loaf is deep golden with a crisp crust and sounds hollow when tapped
underneath.
Transfer to a wire rack and allow to cool slightly before slicing.