Olive loaf / bread from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 31) by Pippa James and Michael James (AU)
- semolina
- baker's flour
- lemons
- whole grain bread
- wholemeal flour
- lemon olive oil
- rosemary sprigs
- oregano
- pitted green olives
- thyme sprigs
- pitted black olives
-
EYB Comments
The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Olives require standing overnight. Requires 11 hours or overnight to prepare.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
