Preparation time: 20 min.
Cooking time: 30 mins
Oven temp: 230 C /450 F / Gas Mark 8

Ingredients:
1 tablespoon dried yeast
400ml/14fl oz warm water
750g/1.5lb strong white flour
2 teaspoons salt
4 tablespoons olive oil
125-175g/4-6 oz black olives, pitted & chopped

Preparation:
Sprinkle the dried yeast over the watrer in a small mixing bowl. Set aside in a warm place until foamy.
Sift the flour and salt into a large mixing bowl and make a well in the centre. Pour in the yeast liguid with the olive oil. Mix well with your hand, drawing in the flour from the sides of the bowl, to form a dough.
Knock down the dough to remove the air bubbles. Sprinkle with the olives and knead again. Divide the dough inot 2 pieces and shape each one into a round loaf. Place on a greased baking sheet, cover with a cloth and leave in a warm place to rise again. Bake in a preheated oven at at 230 C/450 F/ Gas Mark 8 for 15 minutes and then lower the temperature to 200 C/400 F/ Gas Mark 6 for a further 15 minutes. Cool on a wire rack and serve sliced. Bon Appetit!

This recipe was taken from "Classic Italian Cooking" published by Hamlyn ISBN 0600605582