This beautiful leaf-shaped pull-apart bread is traditionally made with olives and thyme, but more recent variations on the toppings include lardons, tomato, saucisson (cured meats such as chorizo), or a mixture of ingredients like ours. The bread is crusty on the outside and moist and dense inside – and infused with the rich flavours of the toppings. It’s best eaten the day of making.
This beautiful leaf-shaped pull-apart bread is traditionally made with olives and thyme, but more recent variations on the toppings include lardons, tomato, saucisson (cured meats such as chorizo), or a mixture of ingredients like ours. The bread is crusty on the outside and moist and dense inside – and infused with the rich flavours of the toppings. It’s best eaten the day of making.