Provençal olive bread (Pain aux olives)

1. Dissolve the yeast in the lukewarm water and let it activate.

2. Add the salt, the olive oil and the yeasty water to the flour, then knead into an elastic dough.

3. Pit the black olives, halve them and fold them gently into the dough.

4. Cover and prove in a warm place until doubled.

5. Shape into a round or long loaf, place on a lined baking tray and leave to prove again.

6. Slash the top, drizzle with a little olive oil and bake at 210 °C for about 30-35 minutes until golden.

Tip: Olive bread is a fragrant classic of Provençal cooking – it is best with good-quality, meaty black olives. Fold the olives in gently so they don't break up and are evenly distributed.