Olive and olive oil bread
- Put the yeast, sugar and milk together in a bowl and wait for the magic - things will start foaming in about 10 mins.
- Put the flour in a large bowl and make a well in the centre. Into this well, drop the mint, shallots, salt, olives, olive oil and yeast mixture. Mix together with your hands until a ball is formed.
- Transfer this to a floured bench and knead for 10 mins. Shape the dough into a ball and place in a large, oiled bowl. Cover with plastic cling film or a damp tea towel and leave in a warm place until it has doubled in size (about two hours).
- Punch down the dough and knead a bit on the bench. Divide it in half and shape both bits into tapered, oval loaves, wide in the centre and pointy at the ends. Make a deep cut down the centre of the loaves and place on a floured baking sheet. Cover with a damp tea towel and allow to rise again in a warm place for two hours.
- Preheat the oven to 230C. When it's reached that temperature, put the loaves in and reduce to 200C. Bake for half an hour.
- The crust should be quite tender. Allow to cool on a wire rack and break open to find the moist interior. Eat dipped in olive oil.