|Preparation||Resting||Cooking||Start to finish|
|27 min.||2 hours 50 min.||40 min.||3 hours 57 min.|
|1||Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 350 ml water, 50 ml olive oil, 9 g salt, 7 g yeast, 2 tablespoons herbes de Provence and 150 g Soured dough (if possible).||5 min.|
|2||Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|3||Gather the dough into a bowl and transfer to a clean bowl. Cover with a plastic sheet and leave to rest for 1 to 2 hours.||1 hour 30 min.|
|4||After resting, weigh out the dough into 4 identical pieces (if you are making 2 loaves, that is).
Roll the dough into balls, cover with a plastic sheet and leave to rest for 20 minutes.
|5||After resting, take the first ball of dough and roll out into a circle the diameter of your tin or mould (I am using a 10 inch / 26 cm spring-form tin here).||3 min.|
|6||Place this circle of dough in the tin.||1 min.|
|7||Spread half of the 200 g Pesto over the dough with a spoon.
Do not take the pesto too close to the edge, but leave about 1/2 an inch (1 cm) bare (as in the photo).
Moisten this edge with a brush dipped in water to help stick the layers of dough together.
|8||Lay the second circle of dough on top and press down lightly to seal around the edge.||3 min.|
|9||Push the stoned green olives into dough, all over the top.
Repeat steps 5 to 9 for the second loaf.
Cover them with a plastic sheet and leave to rest for 1 hour.
|10||Preheat the oven to 460°F (240°C).
Brush the tops of the loaves with a little olive oil, then bake for 30 to 40 minutes.
|11||Turn out while hot.|
|12||However you serve the bread (cut into portions, like a cake, or in small squares...), arrange the pieces to show off the pesto in the centre.|
For 2 loaves : 10.61 €
Per loaves : 5.31 €
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Benoîton, New leavened bread, Mustard baps, Roscoff loaf, Cretan Bread, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Peanut rolls, Taos hotpot, Chocolate Chantilly , Sushi, ... [All]|
|Pesto: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Pasta with pesto and preserved tomatoes, Italian toast, Genoese croque-monsieur, Fried egg in bread, ... [All]|
|Green olives: You can check-out other recipes which use it, like for example: Tomato foccacia, Two-olive ciabatta, Cretan Bread, Loaf for "les filles'", ... [All]|
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