A wonderful companion to soup, these miniature loaves are a visual delight as well. I like to use the small, black Ligurian olives for these breads - their size, taste (even non-olive eaters enjoy them) and colour work well. You should be able to find them preserved in oil - you can use that oil in the bread.
Ligurian Olive Bread
2 teaspoons dry yeast
½ teaspoon sugar
2/3 cup lukewarm water
2 cups plain flour, sifted with ½ teaspoon sea salt
2 tablespoons olive oil
¼ cup pitted Ligurian olives, sliced in half
Place the yeast, sugar and water in a bowl, whisk together and let sit 5 minutes to ensure the yeast activates.
Tumble in the flour, olive oil and olives and using a mixer fitted with a dough hook begin to work the mixture for around 5 minutes until the dough is smooth.
Turn out onto a lightly floured board and knead for a couple of minutes to ensure the dough is nice and elastic and glossy looking.
Divide it into 6 - either by eye or use scales. Roll each piece into an elongated ball shape and place into a lightly greased mini loaf tin
Cover with plastic wrap and let rise in a warm place until risen.
Bake in a preheated 180°C/350°F oven for around 20 minutes or until golden.
These can be reheated by wrapping loosely in foil and placing in a low oven for 10 minutes.
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