Technical Stages :

• In a bowl, mix the dry yeast and 3 tablespoons of flour. Add the hot water and mix.
• Cover with plastic wrap and leave to rise in a warm place for 15 minutes.
• In another bowl, add the rest of the flour in afountain with a pinch of salt.
• Add the potato purée, 80 grams chopped pitted olives and the yeast mixture.
• Mix until you obtain a soft dough.
• Knead using your hands on a floured work surface until the dough is smooth.
• Split thepâton into 2 or 3 equal parts.
• Shape into balls and place them on a greased baking sheets.
• Slightly flatten the dough to make a small hollow in its center.
• Distribute the rest of olives into the holes (sliced pitted olives) and pour in the olive oil.
• Cover with plastic wrap and leave to rest in a warm place for 20 minutes.
• Bake in warm oven 180°C - 356°F for 20 to 25 minutes until the breads are colored and risen.
• When finished, leave to cool on a cooling rack.