Ingredients

1. 500g Les Moulins farine blanche or Multi-Usages Blédor
2. 7.5g Salt
3. 275ml Cold water
4. 5g yeast
5. 1.25g improver (optional)
6. 25ml Olive oil
7. 50g Olives (black) pitted

Preparation

1. Mix the dry ingredients and then add the cold water. Knead for 5 minutes and continuously add the olive oil until you have a smooth dough. Stir in the chopped olives at the end of grinding.
2. Let the dough rest for 30 minutes, then flatten it into a rectangle.
3. Cut out strips of 4*12 cm and place them on a greased baking sheet.
4. Leave to ferment for 60 to 70 minutes and bake for 12 to 15 minutes in a preheated oven at 230°C, with steam if possible. (Place some water in an empty container previously heated )