Mix the flour with the yeast. Then add the salt and herbs.
Add water and knead the dough.
Cut the pitted green olives into smaller pieces and knead into the dough.
Cover and leave to rise at room temperature for 1 hour.
When the volume has doubled, let the dough slide onto a floured surface. Dust with flour and gently pull the dough twice and roll it up again to create a firmer structure. Then shape into rounds.
Cover the dough again and leave to rise for approx. 30 - 45 minutes.
Preheat the oven to 240 degrees Celsius top/bottom heat.
Use an ovenproof dish with a lid and line with baking paper. Place the dough on top, cover and place in the oven. Turn the temperature down to 220 degrees.
Bake for 30 minutes at 220 degrees Celsius.
Then remove the lid, reduce the temperature to 200 degrees and bake the bread for 15 minutes.
