What you’ll Need

- 3 cups of seeded brown flour
- 1 cup of luke-warm water (same temp as a baby bottle)
- 2 teaspoons of sugar
- 2 x Niçoise butter cubes
- 1 x sachet of dried yeast
- Wholegrain mustard
- 1 teaspoon of salt

Method of preparation and cooking

Put the flour, water, salt, dried yeast and sugar into the breadmixer bowl Now place into the mixer and put on the “dough” or “mix setting”. Just before the cycle ends, add the butter..this means that the olives and tomatoes are not mushed to a pulp during mixing. Once the ingredients are mixed to a dough, pour out of the machine and place onto a baking tray, it should fall out in a ball (boule), if not gently mould with your hand to obtain the round shape Leave the mix under a clean tea-towel in a warm part of the kitchen and leave to prove for one hour. Thirty minutes into the proove, turn on the oven to the highest heat and leave to pre-heat for the remaining thirty minutes…the key to good bread is to have an initial blast of heat, which helps the bread rise further in the oven Once the hour is up, place the bread on a middle tray in the pre-heated oven, close the door and turn the heat down from full to 200c or gas mark 6 Cook the bread for 25 minutes and then take out of the oven, if you like your bread crusty, then leave it as it is, or if you prefer soft..then dampen a kitchen towel with either vegetable or olive oil and rub over the hot bread. This will ensure a soft crust and easier on the dentures! This bread makes a great accompaniment to tapas, anti-pasta and any Mediterranean dish you care to mention, or make a multitude of fancy sandwiches and toasted concoctions

serve with a good brown or white bread and a nice glass of “vino-verde” read more

Either serve with simple grilled tomatoes with cracked pepper, or chips and onion rings read more

Delicious on its own and perfect as an accompaniment read more

Serve with either peas, asparagus or some simple boiled potatoes read more