- Serves: one large loaf
- Cook Time: 40 minutes
- Prep Time: 20 minutes plus 5 hrs proving
- Effort: easy
For the Niçoise mix
- 8 quail's eggs
- 100 g green beans, halved
- 1 x 200 g can white Italian tuna
- 100 g pitted whole green olives
- 3 avocados, chopped into eight wedges
- handfuls chopped parsley
- 2 large beef tomatoes, seeds removed and roughly chopped
For the bread
- 680 g unbleached plain flour
- 30 g fresh yeast
- 140 ml extra virgin olive oil
- 15 g salt
For the vinaigrette
- 100 ml olive oil
- 20 ml white wine vinegar
- 1 tsp Dijon mustard
- pinches sea salt and black peppercorns
1. Cook the quail's eggs in a pan of simmering water for 2 minutes. Remove with a slotted spoon and plunge into iced water. Peel the eggs.
2. Tip the green beans into a pan of boiling, salted water and cook for 2 minutes, before transferring to iced water; drain well.
3. In a large bowl, combine the tuna, olives, green beans, artichoke hearts, quail's eggs, parsley and tomatoes.
4. Place 450g of the flour in a large mixing bowl and make a well in the centre.
5. Dissolve the yeast in 330ml water and pour the water and yeast into the flour.
6. Using your hands, knead the mixture for 5 minutes, until elastic in texture.
7. Fold the niçoise mix into the dough. Cover the bowl with a damp tea-towel and leave to rest for 4 hours - during this time the dough will rise spectacularly.
8. Knock back the dough, adding the olive oil and salt. Gradually add the rest of the flour and knead to a soft sticky dough. Cover the dough once again with the tea towel and leave for another hour. During this time the dough will rise to double its size.
9. Preheat the oven to 220C/gas 7.
10. Bake the loaf for 35 minutes, until golden and well-risen. Once baked, place on a wire rack to cool.
11. For the vinaigrette, combine the olive oil, white wine vinegar, mustard, salt and pepper in a jam jar and shake vigorously. Serve the bread with the vinaigrette.
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