Olive bread

In a large bowl, sift the plain flour, add the salt, sugar and dry yeast.

Gradually add warm water and olive oil. (This step is important because yeast needs warm water, not hot or cold, to activate the fermentation process.)

Knead the dough thoroughly until it is smooth and does not stick to your hands or the sides of the bowl. If the dough is too dry, add a little water. If it is too wet, add a little flour.

Stir the olives into the batter. You can leave them whole or chop them

Shape the dough into a loaf and let it rise in a warm place for at least 2 hours.

After rising, place the bread on a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 45 minutes.

Let the finished bread cool and then it can be sliced and served.