500 g strong white bread flour

7 g yeast (instant)

10 g salt

320 ml water (lukewarm)

2 tbsp olive oil

100 g green olives pitted and roughly chopped

100 g black olives pitted and roughly chopped

1 tsp dried oregano

In the stand mixer bowl, combine the flour and yeast (keep the salt separate for now).

Add the lukewarm water and olive oil, and mix on low speed for 2 minutes until a rough dough forms.

Add the salt and knead on medium-low speed for 6–8 minutes until smooth and elastic.

Add the chopped green and black olives and oregano, then mix on low speed for 1–2 minutes until evenly distributed.

Transfer the dough to a tray with baking parchment and flour. Leave to rise for 1–1.5 hours, until doubled in size.

Shape into a round or oval loaf.

Cover and proof for 30–45 minutes until slightly puffy.

Preheat oven to 180°C fan with a tray of water inside for steam.

Score the loaf with a sharp knife and bake for 20 minutes with steam, then remove the steam source and bake another 10–15 minutes until golden brown. (I tried just steam-baking 25 min and it wasn’t exactly right, but not sure on the reason so maybe unrelated…)