Bayonne Ham and Olive Loaf, a recipe from Gourmetpedia Recipe
Bayonne Ham and Olive Loaf, a recipe from Gourmetpedia
Flavors of Basque Country
Total time: more than 2 hours

Preparation time: 35 minutes
Rising time: 2 + 2 hours
Baking time: 50 minutes

Difficulty: Average
For 8 servings

- 300 g (10 oz.) hard-wheat flour (type 55)
- 1 packet of dry yeast
- 4 eggs
- 25 g (1 oz.) pitted black olives
- 25 g (1 oz.) pitted green olives
- 200 g (7 oz.) Bayonne ham
- 1 small container of plain yogurt
- 20 g (1 oz.) Pyrenees cheese, shaved
- 2 Tbsp. olive oil for the pan
- 1/2 tsp. salt
  1. Dissolve the yeast in 50 ml (3 Tbsp.) lukewarm water. Let stand 15 minutes.
  2. Cut the ham into strips.
  3. Place the flour into a bowl and form a well in the center. Into the well, pout the oil, salt, yogurt, eggs and yeast.
  4. Knead in a mixer fitted with the dough hook for 10 minutes, gradually adding the flour. Add a little water if the dough seems too dense. It should come away from the sides of the bowl.
  5. Cover the bowl with a damp cloth and let the dough rise in a warm place (25° C / 77° F) for 2 hours. The dough should double in volume.
  6. Knead the dough by hand on a floured board for 10 minutes, gradually incorporating the Bayonne ham, olives and shaved cheese.
  7. Place the dough into an oiled loaf pan. Let rise again under the same conditions for 2 hours.
  8. Preheat the oven to 210° C (425° F) and bake the loaf for 50 minutes. It should be nicely browned. Cool on a rack.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up