Start by mixing all of the dry ingredients (including the dried yeast and olives) into a large mixing bowl
Add in all of the liquid elements (yes, all in one go!)
Bring everything together to form a dough.I use a metal spoon to start and then use my hands once it's started to come together
Tip the mixture out on to a lightly floured surface
Knead the dough for 10 minutes until it starts to feel "elastic"
Pop the dough into a very lightly oiled mixing bowl, wrap the top in clingfilm and cover with a tea towel
Put the dough in a warm place, I usually use the boiler cupboard or a room with direct sun (but don't put the dough in direct sunlight) and leave it to rise until it has doubled in size (usually 45-60 minutes)
Once the dough has risen to twice the size, tip it out back on to the floured surface and knock it back and knead for another 5 minutes
Put it back in the bowl and leave to rise again for another 30 minutes (it should double in size again)
Tip it out again and work the dough into a round. Pop it back into the bowl and cover again while you pre-heat the oven to 220 degrees celsius (last rise, i promise!)
Turn the dough out on to a baking tray lined with baking paper. Lightly dust the top of the loaf with flour and cut lines into it (there's heaps of designs you can try - i like 3 simple lines across the top)
Bake at 220 degrees for 15 minutes and then turn the heat down to 180 degrees for another 30 minutes. This should give you a nice golden crust. When the time is up, tap the bottom of the loaf - if it sounds hollow, it's cooked!
Cool the loaf on a wire rack for a couple of hours. Tempting as it is, try not to cut it until it's cooled!
Slice and enjoy covered in butter or dipped into oil and balsamic vinegar