I found this recipe last summer in one of my brother's cookbooks but I forget to write down which one. I will try to source it ASAP. The walnuts and dried fruit are my addition to the recipe. The dough was prepped in an ABM, too. I used a variety of imported olives from various sources including Greece, Spain, France, Morocco, Peru, etc. A drizzle of extra virgin olive oil on the still hot bread was so delicious!