A delicious savoury, moist loaf from the south of France – the recipe comes from our friend Julien. We would call this a bread, but in France it’s called cake (Cake Salé Provençal) – We think it’s magnificent … Merci Julien !
1 tsp yeast
250 g flour – 2/3 rice flour and 1/3 gluten free plain flour
150 ml white wine
70 ml olive oil
70 g sundried tomatoes, chopped
60 g olives – black or mix of black and green, chopped
3 tblsp pesto
4 eggs
50 g walnuts
1/2 tsp salt
1. Preheat oven to 180 c.
2. Beat the eggs, oil , salt and wine together in a large bowl and add flour and yeast, followed by the tomatoes, pesto, olives and walnuts.
3. Pour into a loaf tin which has been oiled and sprinkled with flour and bake for 45 mins until golden and risen.
Variation :: add 200 g goats’ cheese, change the nuts to hazelnuts or almonds, add capers, some cooked mushrooms – leave out anything and experiment with whatever you fancy! What about walnut oil instead of olive oil combined with walnuts and dates? (we will try that and report back!)
