Serves 6

20 minutes to prepare, 45 minutes to cook plus 2-3hours proving time.

Vegetarian

Ingredients

700g strong white flour, a little flour for dusting.

1 teaspoon salt

1 teaspoon dried yeast

1 teaspoon sugar

2 tablespoons extra virgin olive oil

400-450ml water

50g pitted black olives

Method

1. Combine the flour, sugar, salt, and yeast in a large bowl then work out extra virgin olive oil in. Add the water steadily until you can form a fairly sticky dough. Add a little more water if it is too stiff, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a large clean bowl and cover.

2. Leave to rise in a warm place for 2 hours or until doubled in size.

3. Grease a loaf tin. Turn the dough out onto a lightly floured surface, knock it back down and knead again with a tablespoon of the sliced olives for 3-4minutes until smooth and elastic.

4. Shape and place the dough in a loaf tin. Cover loosely with an oiled plastic wrap and leave to rise again for 30-40 minutes.

5. Pre-heat the oven to 230°c.

6. Make slashes in the top of the loaf and stud with the remaining olivese.

Bake for 30-40minutes until golden and risen. Remove and allow to cool on a wire rack.

Slice and serve.