Bayonne Ham loaf with olives




Ingredients for eight:

  • 300g bread flour (type 55 if available)
  • One sachet dried yeast
  • 4 eggs
  • 25g pitted black olives
  • 25g pitted green olives
  • 200g Bayonne Ham
  • One small pot plain yogurt
  • 20g shavings of Pyrénées hard mountain cheese
  • Two soup spoonfuls of olive oil
  • Oil for the loaf tin
  • Half a teaspoon of salt


1 hour 20 minutes

Cooking time:
50 minutes

Blend the yeast with 5cl warm water and let it stand for 15 minutes to activate.
Cut the Bayonne Ham very thinly into small pieces.
Put the flour into a mixing bowl, make a well in the top and tip in the oil, the salt, the yogurt and the activated yeast. Blend it with a mixer fitted with dough hooks for 10 minutes, incorporating the flour gradually. Add a little water if the dough seems too compact, although it should come away from the side to the mixing bowl easily, like a bread dough.

Leave it to rise again for a further two hours in the same conditions as before. Pre-heat the oven to 210°C (Gas mark 7) and cook the loaf for 50 minutes, until golden. Turn it out and leave it to cool on a cooling rack.