Follow the normal method for making white bread: mixing the flour,
salt, yeast and water.
Knead until you have a firm, soft dough.
Leave to rise overnight.
Strip the thyme leaves from the sprig, and roughly chop the olives and
Add it to the white bread dough as you start knocking it down,
gently folding the chunks of olive and fig into the soft dough and
making sure that it’s evenly spread throughout.
Shape into a large ball, then lightly score a cross on top using a very
Allow to prove for approximately 15-20 minutes, then bake
for about one hour in a preheated oven at 200.
When done, it should be
nicely browned on top and sound hollow when you knock on it.
For more of Sardines on Toast
's recipes click here