Name: Olive Bread
Yield: Makes 10 to 12 appetizer servings
Ingredients: 1 1/2 cups (200 grams) unbleached all-purpose flour; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1 very large red bell pepper, roasted; 1 cup (155 grams) Greek-style black olives, pitted; 4 cups (loosely packed) basil leaves; 6 large eggs; 1/4 cup (60 milliliters) olive oil; 1 clove garlic, peeled, green germ removed, and minced; Freshly ground black pepper; 1/2 cup (60 grams) finely grated Parmesan cheese

(Cake aux Olives)

This version of cake originated in Provence, where olives, basil, and garlic create a harmonious triumvirate. Here they combine with roasted red bell peppers and Parmesan cheese to create a bread that is gutsy, aromatic, and lovely to look at. Serve this as an appetizer, in tandem with fresh goat’s- or cow’s- milk cheese, or even lightly toasted with a poached egg on top.

Recipe notes

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