Another yeast bread from the premier Moisson collection mentioned in the breakfast roll recipe (q.v.). This one is wonderful for summer lunches on the deck in the sunshine.
a sachet of dried yeast
one and half cups of earm water
2 teaspoons of sea salt
2 soup spoons of olive oil
three and a half cups of flour
optional – a soup spoon of herbes de Provence and a cup of chopped black olives
- Dissolve the yeast in the warm water and then add the salt and olive oil
- Incorporate the flour and knead to a good springy dough – add the chopped olives and herbs if desired.
- Allow to rise for 30 minutes and then knead again
- Allow to rise for 60 minutes and then knead again.
- Allow to rise for 90 minutes and then knead again
- Roll out into an oblong layer about 22x14cm and 2cm thick
- Divide into 6 or 8 oblong portions and gently tuck the edges under
- Lay them on a baking sheet and oil the surfaces with good olive oil and allow to rise in the warm under cover for 30 to 45 minutes
- Cook at 400degF for 20 minutes
Split and eat with tomatoes, cheese, tapanade, salami – stuff like that. A glass of chilled white wine goes nicely.