In Provence, mornings stretch long and slow, stitched together by the scent of coffee, the chatter of markets, and the sight of savory loaves stacked in bakery windows. Last summer, I made a quiet promise to myself to bring a little of that feeling home and to you.
This loaf is my way of keeping that promise. I use dried herbs because they carry a sharper, clearer flavor, an anchor in a tender, rich crumb. Instead of the old method of tossing the olives, corn, and cheese separately, I fold them straight into the dry ingredients; sometimes the easiest way is the best way. Toasted and slathered with salted butter, a slice feels both indulgent and honest, flavorful food that reminds you where you are, and maybe, where you still dream of going.
This recipe is for my paid subscribers of my newsletter, The Flavor Files.
