Vegetable pâté with olives and bread

Directions

1. Place the bread in a large bowl of water. ⏱ ≈ 30 min
2. Peel and chop the onions. Cut each fennel bulb into 3 or 4 pieces. ≈ 8 min
3. Sauté the onions in a little olive oil in a saucepan, then add the fennel, cover, and cook over low heat. ⏱ ≈ 40 min
4. Remove the pits from the olives and slice them. Mince the garlic with a pinch of coarse salt. ≈ 8 min
5. Squeeze the bread in a dishcloth to remove excess moisture, then crumble it. ≈ 3 min
6. In a large mixing bowl, combine the bread, olives, garlic, baking powder, and 3 tablespoons of olive oil. ≈ 4 min
7. When the fennel is tender, cut it into small pieces and add it to the mixture along with the onions. ≈ 8 min
8. Preheat the oven to 200 °C (mark 6-7). ⏱ ≈ 10 min
9. Place the casserole dish over low heat and vigorously work the mixture with the wooden spoon until a firm ball forms. ≈ 10 min
10. Taste a small amount of the dough and adjust the salt if necessary. ≈ 3 min
11. Place the mixture in a lightly oiled loaf pan. ≈ 3 min
12. Bake for 40 minutes. ⏱ 40 min
13. Let it cool before serving. ⏱ ≈ 20 min
14. Serve with a vegetable salad or tomato sauce. ≈ 2 min