We used a non-conformist approach to create our version of olive bread, combining traditional techniques used for rye, and especially dark rye sourdough breads in the north of Europe, with ingredients typical for Mediterranean breads. And the outcome is a soft, tangy crumb infused with the intricate aroma of Herbes de Provence and scattered with Kalamata olives in a super crunchy crust. Salty olives add a depth of flavour to light rye sourdough and well balanced with residual sweetness after long multi-stage fermentation.

Serving suggestion: Enjoy it smothered with butter or bruschetta or go the avocado toast route, or, perhaps put an egg on it.