Black olive fougasse

Put the flour and salt in a large mixing bowl, mix well, then make a well in the centre.
In a small bowl, combine the yeast and tepid water.
Tip into the well, then mix in the egg and olive oil.
Gradually work in the flour to make a soft, but not sticky, dough.
If there are crumbs at the bottom, add water, 1 tablespoon at a time, until the dough comes together.
If the dough sticks to your fingers, work in more flour, about 1 tablespoon at a time.
Turn the dough out onto a lightly floured work surface and knead thoroughly for about 10 minutes until the dough feels smooth, silky and elastic.
Place in a lightly oiled bowl and turn it over so that the entire surface is lightly coated in oil.
Cover with a damp tea towel and let rise in a warm place until doubled in size, for about 1 1/2 hours.
Knock back the dough, then turn out onto a lightly floured surface.
Divide dough into 8 portions. Roll each piece into an oval.
With a knife cut 8 slits in a herringbone pattern in each oval.
Decorate with the olives and arrange the mini loaves on baking sheets spaced well apart.
Preheat oven to 200 &degC.
Lightly cover with a damp tea towel and let rise until doubled in size.
Uncover, lightly brush with oil and bake until golden brown.
Cool on a wire rack,
Makes 1 large or 8 mini loaves.