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1
Cook the quail's eggs in a pan of simmering water for 2 minutes.
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2
Remove with a slotted spoon and plunge into iced water.
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3
Peel the eggs.
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4
Tip the green beans into a pan of boiling, salted water and cook for 2 minutes, before transferring to iced water; drain well.
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5
In a large bowl, combine the tuna, olives, green beans, artichoke hearts, quail's eggs, parsley and tomatoes.
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6
Place 1lb of the flour in a large mixing bowl and make a well in the centre.
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7
Dissolve the yeast in 1 3/8 cups water and pour the water and yeast into the flour.
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8
Using your hands, knead the mixture for 5 minutes, until elastic in texture.
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9
Fold the nicoise mix into the dough.
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10
Cover the bowl with a damp tea-towel and leave to rest for 4 hours - during this time the dough will rise spectacularly.
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11
Knock back the dough, adding the olive oil and salt.
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12
Gradually add the rest of the flour and knead to a soft sticky dough.
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13
Cover the dough once again with the tea towel and leave for another hour.
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14
During this time the dough will rise to double its size.
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15
Preheat the oven to 425F
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16
Bake the loaf for 35 minutes, until golden and well-risen.
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17
Once baked, place on a wire rack to cool.
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18
For the vinaigrette, combine the olive oil, white wine vinegar, mustard, salt and pepper in a jam jar and shake vigorously.
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19
Serve the bread with the vinaigrette.
