KEY POINTS:
2 tsp (heaped) dry yeast
Pinch of sugar
1 1/4 cup warm milk
4 cups flour
2 tbsp fresh mint, chopped
2 tbsp shallots, finely chopped
1 tsp sea salt
4 tbsp black olives, pitted and chopped
1/3 cup extra-virgin olive oil
Put the yeast, sugar and milk together in a bowl and wait for the magic - things will start foaming in about 10 mins.
Put the flour in a large bowl and make a well in the centre. Into this well, drop the mint, shallots, salt, olives, olive oil and yeast mixture.
Mix together with your hands until a ball is formed.
Transfer this to a floured bench and knead for 10 mins.
Shape the dough into a ball and place in a large, oiled bowl. Cover with plastic cling film or a damp tea towel and leave in a warm place until it has doubled in size (about two hours).
Punch down the dough and knead a bit on the bench. Divide it in half and shape both bits into tapered, oval loaves, wide in the centre and pointy at the ends. Make a deep cut down the centre of the loaves and place on a floured baking sheet.
Cover with a damp tea towel and allow to rise again in a warm place for two hours.
Preheat the oven to 230C. When it's reached that temperature, put the loaves in and reduce to 200C.
Bake for half an hour. The crust should be quite tender.
Allow to cool on a wire rack and break open to find the moist interior. Eat dipped in olive oil.
- Detours, HoS