• 250 g flour
• 10 g fresh yeast
• 2 g (pinch) of salt
• 150 ml water
• 10 g olive oil
• 30 g chopped green and black olives
Dilute the yeast in a little water. Add salt to the four, then add water, yeast, olives and oil in a bowl and knead for 5 minutes. Form a ball and leave to rest for 30 min, covered with a damp dishcloth.
Work the dough again to form a uniform ball and place it in the already floured pot. Make notches on the bread using a knife, then close with a metal lid. Bake at 230°C for 45 min.