The bread from the Provence region has many variations. A favourite is with olives and rosemary, as described in the base recipe I used, from French magazine Femme Actuelle. 

I cooked my personal favourite, with lardons and emmental cheese. Next time I'll make it, I'll need to make sure to use the website's suggestion to brush the dough with water before baking to make a nicer crust. 

Great cut in pieces and served for the aperitif!