Tartine Olive Bread

Bahan-bahan

Ar Tartine, we like a mix of green olives and oil-cured black olives. For a spell,

I insisted on using only green lucques olives. This was my favorite version of our olive bread, but it rook hours for us to pit the olives by hand for the quantity of bread we produced. Pitting olives would certainly be worth the effort on a small scale. Taste different olive varieties and use the ones you like the most. Another variation I first made in Mill Valley incorporates toasted walnuts or hazelnuts along with the olives and herbs. There are a lot of flavors at once with this one, but eaten with a round of piquant goat cheese; fresh, ripe figs or persimmons; and our local greens, the olive-nut bread makes a fine meal.

Makes 2 loaves

3 cups pitted olives, coarsely chopped

2 cups walnuts or hazelnuts, toasted and coarsely chopped (optional)

2 teaspoons dried herbes de Provence

Grated zest of 1 lemon

1 recipe Basic Country Bread dough (page 45)

Petunjuk

1 recipe Basic Country Bread dough (page 45)

In a bowl, stir together the olives, nuts (if using), herbes de Provence, and lemon zest. After giving the dough a first turn in step 5 (see page 54), add the olive mix- ture to the dough and moisten with a little water. Use your hands to cut and incor- porate the ingredients into the dough. Complete the bulk fermentation as directed.