Looking for a fantastic olive bread formula
Can anyone share a formula for a truly fantastic olive bread? The baker at my farmers market makes the most delicious kalamata olive bread. It's soft and chewy inside with tons of kalamatas. The crust is golden brown and very crisp. This bread is fantastic eaten out of hand, toasted, for sandwiches, or my favorite, for egg-in-a-hole. The bread itself is not very sour so I doubt it's a true sourdough. I sent the baker an email hoping she could point me in the right direction for a formula (yeast raised? starter based?). I wasn't asking for a recipe, just for some pointers, but all she said was, "come to the next market and we can chat." Well, I want olive bread now and the market doesn't open for the season until May!
Any ideas would be welcome. :) Elissa