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


  1. Dissolve the yeast in the warm water and then add the salt and olive oil
  2. Incorporate the flour and knead to a good springy dough – add the chopped olives and herbs if desired.
  3. Allow to rise for 30 minutes and then knead again
  4. Allow to rise for 60 minutes and then knead again.
  5. Allow to rise for 90 minutes and then knead again
  6. Roll out into an oblong layer about 22x14cm and 2cm thick
  7. Divide into 6 or 8 oblong portions and gently tuck the edges under
  8. 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
  9. 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.