Directions

1. 1. In a large bowl, stir together the flour, yeast and salt. Add the water and mix well to form a sticky dough. Add the olives and mix through.
2. 2. Cover and leave to rest for 1-2 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Cover the bowl and refrigerate overnight.
3. 3. Remove from the fridge and leave to rest for 1 hour before handling.
4. 4. Shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape. Place back in the bowl, cover and leave to rise for 1 hour.
5. 5. Preheat to 220°C 30 minutes prior to baking. Place lid of the baking dish or a baking tray in the oven to preheat.
6. 6. Remove the lid or tray from the oven. Place the dough on the floured lid. Cut 3 or 4 slashes into the dough to allow the air to escape. Place the dish on top, or if using a baking tray, pour water into a tray at the base of the oven to create steam.
7. 7. Bake for 40 minutes, then remove the lid and bake the bread uncovered for a further 10-15 minutes until browned and crisp. Leave to cool on a wire rack before slicing.