All-In-One Niçoise Bread

Ingredients

For the Nicoise mix

• 8 quail eggs
• 3 1/2 ounces green beans, halved
• 1 (7 ounce) can tuna
• 3 1/2 ounces whole green olives, pitted
• 3 artichoke hearts, chopped into eight wedges
• chopped parsley
• 2 large beef tomatoes, seeds removed and roughly chopped

For the bread

• 1 1/2 lbs unbleached white flour
• 1 ounce fresh yeast
• 5/8 cup extra virgin olive oil
• 1 tablespoon salt

For the vinaigrette

• 3/8 cup olive oil
• 4 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 pinch sea salt
• 1 pinch black peppercorns

Directions

1. 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. 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. 3

   In a large bowl, combine the tuna, olives, green beans, artichoke hearts, quail's eggs, parsley and tomatoes.

4. 4

   Place 1lb of the flour in a large mixing bowl and make a well in the centre.

5. 5

   Dissolve the yeast in 1 3/8 cups water and pour the water and yeast into the flour.

6. 6

   Using your hands, knead the mixture for 5 minutes, until elastic in texture.

7. 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. 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. 9

   Preheat the oven to 425°F

10. 10

    Bake the loaf for 35 minutes, until golden and well-risen. Once baked, place on a wire rack to cool.

11. 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.