Ligurian Olive Bread

Ligurian Olive Bread

A wonderful companion to soup, these miniature loaves are a visual delight as well. I like to use the small, black Ligurian olives for these breads - their size, taste (even non-olive eaters enjoy them) and colour work well. You should be able to find them preserved in oil - you can use that oil in the bread.

Ligurian Olive Bread

2 teaspoons dry yeast

½ teaspoon sugar

2/3 cup lukewarm water

2 cups plain flour, sifted with ½ teaspoon sea salt

2 tablespoons olive oil

¼ cup pitted Ligurian olives, sliced in half

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