Flat Provençal bread for sharing. Service: Tear apart at the aperitif. Storage: 2 days. Possible allergens: gluten.
Ingredients
- Flour
- Water
- Olive oil
- Dry yeast
- Pitted black olives
- Herbs of Provence
Instructions
- Knead. Let rise for 1 hour.
- Cut leaves. Insert olives. Let rise a second time for 30 minutes.
- Bake in the oven at 425 °F for 15 to 18 minutes.
