Name: Bread with Dry Tomatoes and Black Olives
Prep time: 20 mins
Cook time: 40 mins
Yield: 6
Ingredients: 700 grams flour; 300 grams water; 100 grams black olives, boneless and dried with paper towels; 100 grams tomatillo, drained in oil drained; 60 grams butter, at room temperature; 1 tablespoon salt; 1 pinch black pepper; 1 tablespoon herb, Provencal; 20 grams yeast, cool