Savory Olive Bread

Place flour in a large mixing bowl.

Crumble the yeast finely and dissolve it completely with a pinch of sugar in 125 ml of lukewarm water.

Add the yeast water, salt and 3 tbsp olive oil to the flour and knead with the dough hooks into a smooth dough.

Cover the dough and let it rise in a warm place for about 20 minutes, until the volume has noticeably increased.

Dice the marinated olives and mix with the Herbes de Provence.

Knead the dough vigorously and roll out on a floured surface to a rectangle (approx. 30 × 40 cm).

Brush the dough with the remaining olive oil and spread the olive-herb mixture evenly on it.

Roll the dough loosely from the long side and place seam-side down on a baking sheet lined with parchment paper.

Cover the bread and let it rise again for about 15 minutes in a warm place.

Preheat the oven: fan 180 °C (conventional 200 °C).

Brush the bread with salt water and make several diagonal cuts with a knife.

Bake in the oven for 20–25 minutes until golden brown and then let cool briefly on a rack.